The Ultimate Irish Feast
Dive into the heart of comfort food with *The Ultimate Irish Feast*, a soul-warming combination of hearty Irish stew, creamy colcannon, and freshly baked soda bread. This recipe brings traditional Irish flavors to your table, featuring tender, slow-simmered lamb infused with aromatic thyme, hearty root vegetables, and a rich, savory broth. Paired with colcannon—a luscious blend of mashed potatoes, green cabbage, and cream—and a classic loaf of golden soda bread with a tender crumb, this meal is a celebration of rustic simplicity and robust flavor. Perfect for cozy gatherings or a St. Patrick’s Day spread, this feast offers an irresistible culinary journey through Ireland’s most beloved dishes.
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Recipe Information
Ingredients
- 2 lbs lamb shoulder, cubed
- 1 large yellow onion, diced
- 3 medium carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 4 large white potatoes, peeled and cubed
- 3 cloves garlic cloves, minced
- 4 cups beef or lamb stock
- 2 tsp fresh thyme, chopped
- 2 leaves bay leaves
- 1.5 tsp salt
- 1 tsp black pepper
- 2 cups green cabbage, shredded
- 0.5 cups heavy cream
- 6 tbsp butter
- 2 tbsp chives, chopped
- 4 cups all-purpose flour
- 1 tsp baking soda
- 1.5 cups buttermilk
- 2 tbsp sugar
Instructions
Preheat your oven to 400°F (200°C) for the soda bread.
Start by preparing the Irish stew. Heat 1 tbsp of butter in a large pot over medium-high heat. Sear the lamb cubes until browned on all sides, then remove them and set aside.
In the same pot, add the diced onion and garlic and sauté until softened, about 3-5 minutes.
Add the carrots, parsnips, and cubed potatoes to the pot. Stir to combine with the onions and garlic.
Return the lamb to the pot. Pour in the stock, and add the chopped thyme, bay leaves, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 2-2.5 hours, uncovered, until the lamb is tender and the broth has thickened.
While the stew cooks, prepare the colcannon. Boil the cubed potatoes in a pot of salted water until tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add the shredded cabbage, heavy cream, 3 tbsp of butter, and chopped chives. Mash everything together until creamy and well combined. Add salt and pepper to taste. Keep warm.
Next, prepare the soda bread. In a large mixing bowl, whisk together the flour, baking soda, sugar, and a pinch of salt.
Make a well in the center of the dry ingredients, and pour in the buttermilk. Gently mix until a soft dough forms.
Turn the dough out onto a floured surface, knead briefly, and shape into a round loaf. Place on a baking sheet, cut a cross on the top with a sharp knife, and bake for 30-35 minutes, or until golden brown and the bottom sounds hollow when tapped.
Once everything is cooked, serve the Irish stew in bowls, with a hearty scoop of colcannon on the side, and a slice of warm soda bread with butter. Enjoy your ultimate Irish feast!
Nutrition Facts
Calories |
6853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 345.4 g | 443% | |
| Saturated Fat | 165.1 g | 825% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1254 mg | 418% | |
| Sodium | 7881 mg | 343% | |
| Total Carbohydrate | 648.6 g | 236% | |
| Dietary Fiber | 49.8 g | 178% | |
| Total Sugars | 82.1 g | ||
| Protein | 278.1 g | 556% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 984 mg | 76% | |
| Iron | 48.7 mg | 271% | |
| Potassium | 9140 mg | 194% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
