A Stew To Rival All Others Many Thanks To The Irish

By: Chloe Harrison

An Irish Stew is a wonderfully warm and traditional meal which can be the highlight of a winter’s evening, and due to this is celebrated way beyond the shores of the Emerald Isle. Like some of the greatest recipes, simplicity is the key and the simplicity of this recipe means an Irish stew is always a safe bet in a pub. As long as the mixture is fairly thick you can’t go far wrong.
If you’re thinking of sampling the wonders of a proper Irish stew then there is one place where it just tastes better than anywhere else, you’ve guessed it Ireland. A good place to start would be the Crown Liquor Saloon in Belfast. Said to be one of the most attractive bars in the country, people would brave the worst of the Irish troubles to eat a cracking Irish stew amongst friends.
The windows were once completely blown out by a bomb, this did little to dampen the mood of the drinkers within. The story goes, that the beautifully painted ceiling plaster work was lifted up by the explosion but then amazingly fell back down into the same position!
The Crown features a series of private cubicles and it is in one of these with a pint of Guinness at your side, where you should sample the best in Irish stews.
Coming back the idea of simplicity, the celebrated late food critic Alan Davidson said that only neck mutton chops or kid along with potatoes onions and water should be used for a perfect Irish stew. Others argue that carrots, turnips and pearl barley can add much to a meal. Most of the book and celebrity chefs do agree, however on the preparation. All the ingredients boiled and then simmered for two hours. It really is that simple.
Being a dish which is now well over 200 years old, the original recipe was cooked on an open fire, many were overcooked (perhaps a little too much Guinness) and the thickness was mentioned in an English ballad of around 1800. “ Let have a Hurrah for the Irish Stew, as it will stick to your belly as glue!"
The meat used in an Irish stew is from a sheep, mutton is now rare these days so lamb is usually the meat of choice. Ideally choose a Hogget (this is a sheep which is about a year old). In terms of seasoning parsley is a favorite, and thyme is also added by many mainstream cooks.
Mutton was used as sheep tended to be kept for their wool and the slaughter of young animals was always avoided where possible. The slow cooking was vital with the tougher old meat, although not quite as important for today, try to cook the lamb slowly as the ancient Irishmen did - it just seems to add a great flavour to the dish
If you were alive in Ireland 200 years ago, one thing which you wouldn't have a problem getting woudl be potatoes, the average consumption per head in the the early 1900s was over 3kg every day. In many parts of Ireland little else found its way onto the dinner table.
You really should have a go at this stew, but whether anyone will be able match the quality of the Crown Liquor Saloon remains to be seen.

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