Smoked & Braised Irish Stew
12 Mar 2021
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01 July 2023
24 October 2022
05 June 2022
Irish stew is something of a staple in our house. It’s easy to make, and relatively inexpensive given it is traditionally made with lamb neck chops and potatoes, which speak to the origins of the dish.
With St Patrick’s Day not far away, we have decided to put a new spin the dish, using a lamb shoulder for the protein, which is smoked first, then braised in what will eventually become the gravy and vegetables of the dish.
The good news is, it’s still super simple to make!
Prepare your kettle BBQ using the snake method, and place a water pan underneath the centre of the grill. Light a dozen coals in a chimney starter and then add to the front of the snake when ready, and add smoking wood. We used cherry for this recipe.
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