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Potato And Meat Irish Stew

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Ingredients
  Beef neck 2 Pound (best end)
  Best end of neck 2 Pound
  Onions 1 Pound
  Potatoes 3 Pound
  Stock 1 1⁄2 Pint
  Salt To Taste
  Parsley 1 Tablespoon
  Pepper To Taste
Directions

Cut the meat into neat cutlets and trim off the surplus fat.
Arrange in a saucepan layers of the meat, thinly-sliced onions, seasoning and half the potatoes cut In slices.
Add stock or water just to cover and simmer gently for about 1 1/2 hr.
Add the rest of the potatoes —cut to a uniform size to improve the appearance on top.
Cook gently in the steam for about 3/4 hr longer.
Serve the meat in the centre of a hot dish and arrange the potatoes round the edge.
Pour the liquid over the meat and sprinkle with finely-chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Stewed
Ingredient: 
Lamb

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