Be the first to This is an authentic mutton Irish stew from a hotel in Ireland. Mutton has a stronger flavor than lamb, but they may be substituted for one another in most recipes. The requisite potatoes are here, along with onions and carrots. Plan on at least 2 hours of cooking time to tenderize the meat.
Prep Time: 15 minutes
Cook Time: 2 hours, 15 minutes
Ingredients:
- 2-1/2 to 3 pounds (approximately 1.3 kg) mutton neck chops
- 4 medium carrots
- 4 medium onions
- 1 Tablespoon (15g or 1/2 ounce) butter
- Pinch salt and pepper
- 2-1/2 cups (600ml or 1 pint) stock or water
- 4 potatoes
- 1 Tablespoon chopped parsley
- 1 Tablespoon chopped chives
- Mutton fat or good drippings
Preparation:
Shred some of the mutton fat and render it down in a heavy casserole.
Peel onions and potatoes, scrape carrots. Cut the meat into 8 pieces; only excess fat is cut away. Bones need not be removed. Cut the carrots and onions in quarters.
Toss meat in fat until color changes and repeat with onions and carrots.
Add stock and season carefully. Put whole potatoes on top. Simmer gently until meat is cooked, 2 hours approximately.
Pour off the cooking liquid. De-grease and reheat in another saucepan. Check seasoning, then swirl in butter, chives, and parsley and pour back over Irish stew.
Yield: 4 servings
Recipe Source: Brown's Townhouse, Waterford, Ireland
Reprinted with permission.
Peel onions and potatoes, scrape carrots. Cut the meat into 8 pieces; only excess fat is cut away. Bones need not be removed. Cut the carrots and onions in quarters.
Toss meat in fat until color changes and repeat with onions and carrots.
Add stock and season carefully. Put whole potatoes on top. Simmer gently until meat is cooked, 2 hours approximately.
Pour off the cooking liquid. De-grease and reheat in another saucepan. Check seasoning, then swirl in butter, chives, and parsley and pour back over Irish stew.
Yield: 4 servings
Recipe Source: Brown's Townhouse, Waterford, Ireland
Reprinted with permission.
