Crock Pot Irish Stew Dublin Coddle Recipes
CROCK POT IRISH STEW (DUBLIN CODDLE).
During WW2 with a shortage of meat, sausage and bacon was plentiful in Ireland. Hence the traditional Irish Stew (Dublin Coddle) was born. So me Ma told me and I believe her. Anyway every one who has ever tried this has loved it. It is a great crock pot dish for cold winter days and tastes even better the day after. St. Patricks Day would not be the same without it either, we always have a house full of friends all looking forward to Jonnie's stew. Please enjoy and seriously, this dish should come with a Government Health Warning........lol. Strange that it may seem, we do use CHICKEN STOCK and not beef stock as might be assumed, please trust us, the stock gives the flavour that you and your family/friends will enjoy. Some of the quantities you can play with and even thicken up the stew with corn starch and water, but please try the chicken stock, it works. Hope you enjoy. Please add your reviews and suggestions, we love to hear what you think.
Provided by Debi and Johnny
Categories Stew
Time 5h20m
Yield 10-15 serving(s)
Number Of Ingredients 18
Steps:
- Put a dash of Oil in a pan (we use our Wok) and heat adding the garlic and onion. Sear the stewing beef in the pan adding the worcestershire sauce. Cook for 5 minutes or until the beef is browned.
- In your crock pot or stock pot add 1 L of chicken stock. Prepare vegatables and add.
- Slice Sausage (into bite sized slices), bacon and add to pot.
- Add pearl barley, herbs and sugar and stir.
- Add the Stew Beef and contents of the Wok to pot/crock pot. Add Salt and pepper to taste.
- A quick check will tell you how much of the second litre of chicken stock to add (enough to cover the contents of the crock/stock pot is all you need.).
- Close to serving time we like to check the consistency and using corn starch and a little water thicken up to the desired texture.
- Working long days this dish works for us when popped in the crock pot for 5 to 7 hours. When we cook it on the stove it takes about 3 to 5 on a low simmer.
- We enjoy our stew with dinner buns, but from experience Irish Soda bread works really well. I will put a recipe up for this soon also. Please enjoy and look forward to your comments. Deb and John.
Nutrition Facts : Calories 474.2, Fat 20.6, SaturatedFat 6.7, Cholesterol 77.6, Sodium 1022.3, Carbohydrate 43.9, Fiber 5.4, Sugar 8, Protein 28.3
SIMPLE SLOW COOKER IRISH STEW
I received this recipe when I was in the third grade. Our teacher made this for us in class on St. Patrick's Day, and I've made this very simple, hearty meal every year in March since then.
Provided by RainbowJewels
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 8h15m
Yield 8
Number Of Ingredients 7
Steps:
- Heat a skillet over medium heat and add oil. Cook stew meat until browned on all side, 5 to 10 minutes.
- Transfer browned meat to the insert of a slow cooker. Add potatoes, onion, water, bouillon cubes, salt, and pepper.
- Cover and cook on Low power for 8 hours.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 33.2 g, Cholesterol 62.6 mg, Fat 19 g, Fiber 4.4 g, Protein 22.4 g, SaturatedFat 6.7 g, Sodium 292.6 mg, Sugar 3.7 g
DUBLIN CODDLE - IRISH SAUSAGE, BACON, ONION AND POTATO HOTPOT
This traditional supper dish of sausages, bacon, onions and potatoes dates back at least as far as the early eighteenth century. It seems to be more of a city dish than a rural one: it was a favourite of Jonathan Swift, author of Gulliver's Travels and dean of Christ Church Cathedral in Dublin. In Dublin itself, coddle retains its reputation as a dish that can be prepared ahead of time and left in a very slow oven while the people who're going to eat it have to be out of the house for a while - making it an excellent dish for very busy people! The name of the dish is probably descended from the older word caudle, derived from a French word meaning "to boil gently, parboil, or stew". The more recent version of the verb, "coddle," is still applied to gently cooked eggs, "Coddled Eggs". Please note, the sausages used should be the best quality 100% pork sausages you can get your hands on! This recipe would also work VERY well if cooked in a crock-pot, reduce the liquid by about half if cooking the coddle this way. Serve with Guinness and Irish soda bread. Although this is an easy to prepare one pot meal and its simplicity belies its amazing taste and flavour - comfort food at its best! Sláinte.
Provided by French Tart
Categories Stew
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube.
- Grill or broil the sausages and bacon long enough to colour them. Be careful not to dry them out! Drain briefly on paper towels. When drained, chop the bacon into one-inch pieces. If you like, chop the sausages into large pieces as well. (Some people prefer to leave them whole.).
- Preheat the oven to 300F / 150°C In a large flameproof heavy pot with a tight lid, start layering the ingredients: onions, bacon, sausages or sausage pieces, potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot. (You may like to additionally put a layer of foil underneath the pot lid to help seal it.).
- Put the covered pot in the oven and cook for at least three hours. (Four or five hours won't hurt it.) At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.
- To Serve. Guinness, bottled or draft, goes extremely well with this dish (indeed, adding a little to the pot toward the end of the process wouldn't hurt anything). Another good accompaniment is fresh soda bread, used to mop up the gravy!
Nutrition Facts : Calories 1273.3, Fat 81.1, SaturatedFat 26.9, Cholesterol 157.5, Sodium 1691, Carbohydrate 95.3, Fiber 12.4, Sugar 7.1, Protein 41
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