Best 2 Irish Dublin Coddle Stew Recipes
In the heart of Ireland, where culinary traditions are deeply rooted, lies a hearty and comforting dish that has captivated taste buds for generations: Dublin Coddle Stew. This classic one-pot meal, a testament to the resourcefulness of Irish cuisine, is a delectable symphony of flavors that showcases the best of local ingredients. With succulent pork sausages, tender bacon, and a medley of vegetables swimming in a rich, flavorful broth, Dublin Coddle Stew embodies the essence of Irish comfort food. But that's not all; this versatile dish offers a canvas for culinary creativity, with variations that cater to diverse preferences. From the traditional coddle, brimming with plump mussels and succulent fish, to the vegetarian delight, brimming with an array of colorful vegetables, the recipes in this article will guide you through the culinary journey of Dublin Coddle Stew in all its glory.
Let's cook with our recipes!
CROCK POT IRISH STEW (DUBLIN CODDLE).
During WW2 with a shortage of meat, sausage and bacon was plentiful in Ireland. Hence the traditional Irish Stew (Dublin Coddle) was born. So me Ma told me and I believe her. Anyway every one who has ever tried this has loved it. It is a great crock pot dish for cold winter days and tastes even better the day after. St. Patricks Day would not be the same without it either, we always have a house full of friends all looking forward to Jonnie's stew. Please enjoy and seriously, this dish should come with a Government Health Warning........lol. Strange that it may seem, we do use CHICKEN STOCK and not beef stock as might be assumed, please trust us, the stock gives the flavour that you and your family/friends will enjoy. Some of the quantities you can play with and even thicken up the stew with corn starch and water, but please try the chicken stock, it works. Hope you enjoy. Please add your reviews and suggestions, we love to hear what you think.
Provided by Debi and Johnny
Categories Stew
Time 5h20m
Yield 10-15 serving(s)
Number Of Ingredients 18
Steps:
- Put a dash of Oil in a pan (we use our Wok) and heat adding the garlic and onion. Sear the stewing beef in the pan adding the worcestershire sauce. Cook for 5 minutes or until the beef is browned.
- In your crock pot or stock pot add 1 L of chicken stock. Prepare vegatables and add.
- Slice Sausage (into bite sized slices), bacon and add to pot.
- Add pearl barley, herbs and sugar and stir.
- Add the Stew Beef and contents of the Wok to pot/crock pot. Add Salt and pepper to taste.
- A quick check will tell you how much of the second litre of chicken stock to add (enough to cover the contents of the crock/stock pot is all you need.).
- Close to serving time we like to check the consistency and using corn starch and a little water thicken up to the desired texture.
- Working long days this dish works for us when popped in the crock pot for 5 to 7 hours. When we cook it on the stove it takes about 3 to 5 on a low simmer.
- We enjoy our stew with dinner buns, but from experience Irish Soda bread works really well. I will put a recipe up for this soon also. Please enjoy and look forward to your comments. Deb and John.
Nutrition Facts : Calories 474.2, Fat 20.6, SaturatedFat 6.7, Cholesterol 77.6, Sodium 1022.3, Carbohydrate 43.9, Fiber 5.4, Sugar 8, Protein 28.3
IRISH DUBLIN CODDLE (STEW)
Resembles stew, except cooked in layers and has pork sausages.You can use vegetable or chicken broth if you want.
Provided by Ann Hatzimangas
Categories Pork
Time 1h45m
Number Of Ingredients 7
Steps:
- 1. Layer the onions, bacon, sausages and potatoes in a large saucepan or flameproof casserole, sprinkling half the parsley between the layers and seasoning each layer with salt and pepper.
- 2. Pour on the water or stock, bring to the boil, then press a sheet of grease-proof paper on top of the stew.
- 3. Cover with a tightly fitting lid, reduce heat and simmer for 1-1.5 hrs, until the liquid is greatly reduced and the potatoes are broken down and thickening the liquid.
- 4. Taste and adjust the seasoning, stir in the remaining parley and serve hot, with Irish soda bread!!
Tips:
- Use a variety of meats: Dublin coddle traditionally uses a combination of pork sausage, bacon, and lamb or beef. You can also use other types of meat, such as chicken, turkey, or venison.
- Don't overcook the meat: The meat should be cooked until it is tender, but not overcooked. Overcooked meat will be tough and chewy.
- Use a good quality broth: The broth is an important part of the stew, so it is important to use a good quality broth. You can use chicken broth, beef broth, or vegetable broth.
- Add plenty of vegetables: Vegetables add flavor and nutrition to the stew. You can use any type of vegetables you like, such as potatoes, carrots, onions, celery, leeks, or cabbage.
- Season the stew well: Dublin coddle is traditionally seasoned with salt, pepper, and parsley. You can also add other spices, such as thyme, rosemary, or bay leaves.
- Serve the stew with a side of bread or potatoes: Dublin coddle is a hearty stew that is perfect for a cold winter day. Serve it with a side of bread or potatoes for a complete meal.
Conclusion:
Dublin coddle is a delicious and hearty stew that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy.
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