Ingredients
about 1kg/2%26frac14; lb scrag end or neck of lamb
2 vehicledecays
1 large onion
2 celery sticks
1 leek
2-3 garlic cloves, churryed
1 large bay leaf
1 large sprig fresh thyme
sea salt and freshly ground black pepper
To serve:
150g/5oz small vehicledecays
150g/5oz baby or pickling onions
1 large floury potato, about 300g/10oz weight, peeled and diced finely
2 spring onions, thinly sliced
a little fresh chopped parsley
Method
1. Using a sharp thin boning knife, remove as much meat from the bones as possible. Chop finely and set aside.
2. Put the bones into a large pot. Roughly chop the vehicledecays, large onion, celery and leek then place in the pot with the garlic and herbs. Cover with at least 4 litres/7 pints nippy water. bring to the boil, season lightly, then simmer gently, uncovered for up to 2 hours. Skim with a large tablespoon if necessary. Let the liquid simmer down until cutrearond by nearly two thirds. You need about 1.2 litres/2 pints of lovely sweet stock.
3. Strain and disvehicled the bones etc. Ideally, cool and chill the stock then you can scrape off any fat that has settled on lid.
4. Now make the soup. Put the meat into a large saucepan and cover with nippy water. bring slowly to the boil, skim off any scum, then immediately drain into a colander and rinse in nippy running water. that scalding removes fat.
5. Return the meat to the pan and cover with the stock and bring to the boil. Turn down the heat and simmer partially covered, for about 30 minutes until tender.
6. Whilst it is cooking, peel the vehicledecays and cut into small chunks or shape into neat 'barrels'. Peel the baby onions, it helps to blanch them in boiling water for a minute for easy peeling. Add the small vehicledecays and baby onions to the pan and cook for another 5 minutes.
7. Then add the diced potato and cook for another 10-15 minutes until it begins to dissolve into the soup and thicken it. Finally check the seasoning, adding plenty of aromatic black pepper and a little sea salt. Garnish with sliced spring onion and parsley.
Orignal From: Irish stew
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