ST. PATRICK'S IRISH STEW&TRADITIONAL SODA BREAD

ST. PATRICK'S IRISH STEW & 
Traditional Soda Bread

I decided to find an acceptable option for the traditional corn beef and cabbage and decided to find an easy and affordable Irish stew for that option.

Below is the recipe for this stew.

ST. PATRICK'S IRISH STEW

Ingredients:

•        1 pound  lamb stewing meat

          1/2 cup of sliced carrots

•        1/2 cups sliced onions

•        1/2 pounds (approx. 2) medium-sized potatoes

•        ½ cup cold water

•        ¼ cup hot water

•        1 tablespoon salt

•        ½ teaspoon ground black pepper

Preparation Instructions:

Trim lamb and cut meat into 1-inch pieces. Combine meat with onions and place in a 3-quart casserole. Peel potatoes and slice ¼-inch thick. Arrange slices over meat, overlapped in shingle fashion, in a 3-inch border leaving the meat uncovered in the center. Mix cold water and flour until smooth, and mix with hot water, salt and black pepper. Pour over the stew. Cover and cook in a preheated slow oven (325 degrees) 2 hours or until meat is done and almost all the liquid has disappeared. If desired, place under broiler to brown potatoes. Serve hot from the casserole.(Oven Method – 2  Servings)

TRADITIONAL SODA BREAD

INGREDIENTS: 

3½ cups all-purpose flour, plus extra for dusting 

1 tsp superfine (caster) or granulated sugar 

1 tsp baking soda

1 tsp salt 

1½–2 cups buttermilk or soured milk (see cook's note below) 

DIRECTIONS:

1. Preheat the oven to 450°F 

2. Sift the flour, sugar, baking soda, and salt into a large bowl. Make a well in the center and pour in most of the buttermilk, leaving about ¼ cup (50ml) in the measuring cup. Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk, if necessary. Don’t knead the mixture, or it will become heavy. The dough should be soft, but not too wet and sticky. 

3. When the dough comes together, turn it onto a floured work surface and bring it together a little more. Pat the dough into a round about 1½ inches (4cm) thick and cut a deep cross in it. Place on a baking sheet. 

4. Bake for 15 minutes. Turn down the heat to 400° (200°C/Gas mark 6) and bake for 30 minutes more. When done, the loaf will sound slightly hollow when tapped on the bottom and be golden in color. I often turn it upside down for the last 5 minutes of cooking. Allow to cool on a wire rack. 

Cook's Note: To make your own soured milk, gently heat milk (the quantity required for the recipe) until warm. Remove from the heat, add the juice of 1/2 lemon and leave at room temperature overnight. 

I have also used vinegar to sour the milk

Whichever dinner you choose to make have a happy St Patrick’s Day and don’t forget the green beer and the Soda Bread!