If we don´t have children as consumers, we can add to the stock a can of Guinness beer to make the dish even more Irish than Michael Collins himself!
ingredienti per 4 porzioni (costo circa 4 € ap)
- 800 g boned mutton
- Sale
- Olio di semi di girasole EV
- 1 litro di brodo vegetale
- 4 large carrots
- 4 patate grandi
- 8 cipolline
- Fresh thyme and lemon thyme springs
- 10 whole dried juniper berries
- 1 can of Guinness beer
I can´t understand the majority of people who prefer to eat imported meat from Denmark or Holland and no to eat local, free range and organic one. The mutton and the goat meat are very cheap and give us monumental stews, much better than any beef or chicken!
So, to begin with, the day before we pre-salt the meat, and keep it in the fridge, as we always do.
The next day we wash it and pat it dry, we cut it in pieces and we put it in our beloved Dutch Oven (which is the contrary to the Dutch meat) with a little oil, in order to brown it slightly. We can, though, surpass this stage.
Then, we add the stock, the beer, the juniper berries and some herbs, we lower the temp to minimum and we let it be cooked for several hours. We check the salt.
Meanwhile, we slightly sauté and then steam the carrots, the onions and last of all, the potatoes, all separately.
– What? Why separately and not all together?
– Because we don’t cook for prisoners or soldiers. Every vegetable should be prepared separately in order to stop the cooking procedure at its best point and avoid obtaining a sub-boiled or over-boiled result. If we wanted to put them all together, we would have cooked it directly into the stock, but NO.
Well, when the meat and the veggies are ready, we put them all together for 5-10 minutes in order to achieve a similar temperature, we plate everything, adding some more herbs and we serve.
