Страница 68

Fast Irish Stew

PAIR WITH

Mini–Irish Soda Breads

(PAGE 149)

Potato Rosemary Farls

(PAGE 138)

Irish stew is traditionally made with tough cuts of lamb or mutton, simmered for hours to tenderize them. I expedite things by using tender lamb shoulder chops or beef sirloin (or a mix of the two), and use demiglace concentrate so the stew tastes like it’s been bubbling away on the stove for hours. The entire enterprise takes under an hour, but it tastes like the best stews I’ve enjoyed in country pubs in Ireland. There the stew is never served without a hearty slab of soda bread

(see page 149)

for sopping up the thick broth, so I follow suit at home

.

SERVES

6

ACTIVE TIME

15

MINUTES

TOTAL TIME

45

MINUTES

2

1

/

4

lb [1 kg] lamb shoulder blade chops, or 2 lb [910 g] beef sirloin steak

Sea salt

Freshly ground black pepper

3 Tbsp extra-virgin olive oil

1 medium yellow onion, chopped

2 medium carrots, peeled and thinly sliced into coins

1 Tbsp finely chopped fresh thyme

1

/

4

cup [35 g] all-purpose flour

1 cup [240 ml] stout beer

2 Tbsp demiglace concentrate

(see Flavor Toolbox, page 12)

1 lb [455g] Yukon Gold potatoes (2 large), unpeeled, cut into chunks