Citizens, attend and pay close heed:
THE IRISH ARE COMING!
Yes, they care not for our self-declared “week of World pasta” and clamor for their deserved non-pasta cuisine recognition on this holy day of St Patrick!
So, out of proper respect, TFD Nation shall comply!
The classic Irish Stew (Stobhach Gaelach in Irish Gaelic – properly pronounced here) is a most appropriate recipe to share today, when everyone is suddenly Irish – but so few fail to comprehend the important traditions of this near-sacred dish!
As noted by Niamh Shields in an article on Metro.co.uk, these are the unforgivable sins when trying to make a proper Irish Stew:
1. You are using beef. No! Drop it and walk away. This stew is all about the lamb.
2. You are using diced lamb. Again, no. Lamb chops are what you want to use. You need those lovely bones to give your stew extra flavour. Alternatively, a good flavoursome cut that tastes better with long cooking, like neck, will do well too.
3. You are putting Guinness in it. No, no, no. Do put Guinness in a beef stew but not in an Irish stew. Just don’t do it.
4. You are putting garlic in it. Dear God, why? This is not an Italian stew, it is an Irish stew, and as much as I love garlic, it has no place here.
5. You aren’t cooking it long enough. Allow at least an hour and a half of cooking to let all of the flavours come through. Drink that Guinness you were going to put in it while you wait.
Citizens, I would also add that the true version of this recipe isn’t thickened, it is more akin to a soup than a stew when properly made!
So – prepare for the wearing o’ the green, bring honor to the Saint who drove the snakes from the Emerald Isle and “Beannachtaí Lá Fhéile Phádraig daoibh go léir” (translation: All of the Blessings of St Patrick’s Day to you and yours)!
Battle on – The GeneralissimoPrint
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