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Ardshane house Irish stew
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| Artist: |
_ |
| Categories: |
Entrees, Irish, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 4
| lbs | Middle neck of lamb, cut in | | | One inch chunks | | 4
| lbs | Potatoes, peeled | | 10
| small | Onions, sliced | | 2
| oz | Pearl barley | | 2
| pint | Beef stock | | | Salt and pepper to taste |
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Procedures:
| 1 | "that"s the basic recipe. | | 2 | You can add a load of sliced carrots and leeks to make it go further and about 5-6 tsps. of worchestershire sauce or regular brown sauce wot you yanks pour over everything!! if you like, you could add a half a pint of guinness to your stock. | | 3 | I make my stock from the potato peelings, carrot tops, leek ends, and any other stuff i find lurking in the refrigerator. | | 4 | If you chuck in a few moldy lamb bones and boil/simmer for several hours, you should get a damned good stock (strain the liquid or you"ll get god knows what stuck in your teeth!!) you"ll need to start with about 5 pints of liquid. | | 5 | Then bung everything into a ginormous pan, bring to the boil, and then simmer for about two hours...should taste bloody orgasmic! salt and pepper to taste, depending on your level of drunkeness!! |
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