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Dublin Coddle is a hearty traditional Irish winter stew made with potatoes, sausages, and bacon. It’s an easy dinner idea that’s comforting, filling and perfect for cold winter nights.
AN EASY IRISH STEW RECIPE
Hello thare Monday! Today’s meat and potatoes isbrought to you by the Irish! Easy, real food, homemade, comforting stew.
By the way, hope your week is off to a great start! Mondays are so hard, especially when the clock moves 1 hour forward. Ugh… Truth? I feel so sleepy right now. Like, jet lagged or somethin’. WELP!
I can’t even remember how I got through getting the little ones ready for school this morning… I was half-asleep.
…which might also have something to do with binge watching The People v. O.J. Simpson,last night.At least I’m caught up! (ANDhooked!)
I have two things to say today:‘Lo there, friends! Supwcha der, sham!? That’s probably all I know in Irish slang, but I’m also just stating the obvious – it’s Irish week! St. Pat’s is around the corner and Dublin Coddle is in order. ☘☘☘
WHAT IS A DUBLIN CODDLE?
Have you ever had a Dublin Coddle? I have a very off-the-boat Irish uncle and you better believe that this amazing stew happens often, but it doesn’t happen often enough. A mess that starts with sausages and bacon, and ends with flavorful and soft layered potatoes… GIMME!!
Maybe it’s too obvious, but I SO love layered casseroles, all in one pot, and in the oven. All the work I have to do takes up just a cutting board and a knife. The rest is done by our bestie, the oven.
Besides the truth that it’s easy to make, and it’s the most cozy and comforting food known to humans, it is themost delicious hearty Irish dish that will warm your heart and your belleh.
Honestly though? You would be wise to make this happen if you’re into the whole Irishand St. Patty’s thing. No. Scratch that. If you love damn good food, you should just go into the kitchen, walk in there right now, and make it. AND, you guys will want to eat it forever.
THEEEE END.
ENJOY!
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Dublin Coddle
Katerina | Diethood
This hearty Dublin coddle recipe with potatoes, carrots, onions, and smokey bacon is an easy winter stew with Irish flair.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
The primary difference is that a coddle is cooked in layers of vegetables, meat, and potatoes with just a small amount of liquid.A stew is much more like a thick soup with cubed meat, veggies, or both.
Coddle (sometimes Dublin coddle; Irish: cadal) is an Irish dish which is often made to use up leftovers. It most commonly consists of layers of roughly sliced pork sausages and rashers (thinly sliced, somewhat-fatty back bacon) with chunky potatoes, sliced onion, salt, pepper, and herbs (parsley or chives).
Irish stew, "ballymaloe" or "stobhach gaelach" as it is called in Gaelic, traditionally contains chunks of lamb or mutton (less tender meat from sheep more than two years of age), potatoes, onions and parsley. Often the neck bones, shanks and other trimmings were the only basis for the stock.
Irish sausages are generally made from 70% beef or pork (sometimes a mixture of the two). The latter should never be too fatty, to better appreciate the aromas. The Irish like to fry, bake, grill or poach them. They eat them for breakfast, but also as a main meal, a sandwhich, a hot dog or a wrap…
The origins of Irish stew are somewhat shrouded in mystery, but it's believed to have originated in the 17th or 18th century. At that time, the dish was often made by shepherds and rural farmers who had access to only a few ingredients but needed a nourishing meal to sustain them through long days of work.
Until the arrival of the potato in the 16th century, grains such as oats, wheat and barley, cooked either as porridge or bread, formed the staple of the Irish diet. The most common form of bread consisted of flatbread made from ground oats.
Great Famine, famine that occurred in Ireland in 1845–49 when the potato crop failed in successive years. The crop failures were caused by late blight, a disease that destroys both the leaves and the edible roots, or tubers, of the potato plant.
The word “Coddle” derives from the French term caudle which means to boil gently, parboil or stew. Apparently, coddle dates back to the first Irish famine in the late 1700s where anything to hand got thrown into the pot.
In addition to chuck beef and Guinness Beer, here are the other ingredients in Irish Stew. Flour and tomato paste – to thicken sauce and the tomato paste also adds some flavour; Guinness Beer and broth/liquid stock – the braising liquids.
Believed to have been a staple of Irish cuisine since around the year 1800, heart-warming homemade stew remains a firm favourite to this day. To many across the country, Irish stew is the national dish of Ireland. The methods and flavour of an Irish stew vary from person to person and have evolved over the years.
A traditional full Irish breakfast comprises bacon, sausage, eggs, potatoes, beans, soda bread or toast, tomatoes, mushrooms, and white or black pudding. For those wondering, black pudding coagulates the pig's blood into a sausage form. The white pudding is simply a pork sausage, usually flat.
Poultry Meat accounted for 45% of Ireland's meat consumption, followed by Pig Meat at 32%, Beef & Veal at 20%, and Sheep Meat at just 3%. The supply of Total Meat rose by 57,000 tonnes (+4%) to 1.48 million tonnes in 2022.
transitive verb. 1. : to cook (something, such as eggs) in liquid slowly and gently just below the boiling point. coddled the eggs for the Caesar salad.
an Irish dish made with sausages, bacon, sliced potatoes, and sliced onions cooked slowly together in liquid: Coddle is a classic Irish dish of sausages, bacon, potatoes, and onions cooked in stock.
In cooking, to coddle food is to heat it in water kept just below the boiling point. In the past, recipes called for coddling fruit, but in recent times the term is usually only applied to coddled eggs.
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