UH DNA Project UH DNA Results Scotch-Irish Ulster Books Prints & Posters

UH DNA Test Results

UH Home
UH Magazine
UH Shop
Scotch-Irish
UH Travel
UH DNA Project
Ulster Genealogy
UH Forum
Clans
Coming Events
Culture
Donate to UH
Genealogy Help
History
Humour / Lore
Maps
News Items
Newsletter Archive
Recipes & Foods
Submit to UH
Website Links
Administrator
FAQ & Help
Legals / Privacy
Webmaster
Prints & Posters For Sale
Astore Link Image

Stobhach Gaelach - Irish Stew

2 lb. Lamb neck chops
6 med. Onions, chopped
2 lb. Peeled & sliced potatoes
2½ cups water
2 tablespoons chopped parsley
salt & pepper to taste

Put meat in heavy, cast iron casserole pot, cover with a layer chopped onions and then a layer sliced potatoes. Add a little water, boil on stove for 15 minutes. Add remaining water, cover cook in 350F. oven for one hour. Add remaining onions & potatoes, cover, return to oven for another hour or until meat is tender.

Serve from the casserole pot. Garnish with parsley.

Serves 4-6.

Of course, Irish Stew is well-known the world over! It is likely one of the oldest Irish dishes. Most cooks claim that carrots and barley are a “must.” However, it seems that neither were used in the Irish Stew of Ulster.

 

Courtesy of Joe McKane, Tennessee


Google
 

Ebooks Available
Ulster Ancestry Shield
Time Travel Tours
Advertise with UlsterHeritage.com
Donate to UlsterHeritage.com

 
  Sitemap | Advertise with Us  
  Copyright 2005-2009 Barry McCain / Jim McKane - UlsterHeritage™ - All Rights Reserved