Dublin Coddle is an exemplary bar feast you will not have any desire to miss, this Irish stew is made in one pot with bacon, frankfurter, onions, carrots, and a brilliant potato outside. A scramble of Guinness makes the stock sooooo great!
It’s fed families during the long cold weather a very long time for ages. It’s more easy to understand than sheep stew or corned hamburger, and comparably delectable, if not more so! Make it for St Patrick’s Day, or any day you simply need an ameliorating feast on the table in about 60 minutes. When you attempt this exemplary hotdog and potato goulash you should do as the Irish do and differ it up with whatever extras you have. Brussels sprouts, cabbage, celery, turnips, or rutabaga would all be acceptable decisions.
indulge?
It intends to stew delicately, alluding to the manner in which the stew is braised on a low warmth until everything is delicate. Customarily it may cook away on a low fire the entire day, yet we don’t possess energy for that! Also, I like my veggies to have a little nibble left in them 😉 so this one hour adaptation is a mutual benefit.
why Dublin?
As indicated by Wiki: “Indulge is especially connected with the capital of Ireland, Dublin. It was supposedly a most loved dish of the authors Seán O’Casey and Jonathan Swift, and it shows up in a few references to Dublin, including crafted by James Joyce.”
Ingredients
- 8 slices thick cut bacon, rough chopped
- 8 large fresh pork sausages (or whatever sausage you can get)
- 1/2 yellow onion, diced
- 3 leeks, trimmed, sliced, and washed
- 4 carrots, peeled and sliced
- 1/2 cup barley (uncooked)
- 1 cup chicken stock
- 1 cup beer
- 3 bay leaves
- salt and black pepper
- 4 large yukon gold potatoes
- 2 Tbsp butter, melted
- parsley, chopped
Instructions
- Peel the potatoes and place in a bowl filled with cold water.
- In a large braising pan or Dutch oven, cook the bacon until crisp. Remove the bacon to a plate, leaving a layer of grease in the pan.
- Brown the sausages on both sides, and remove the to the plate.
- Add the onons, carrots, and leeks to the pot in an even layer.
- Arrange the sausage and bacon over the veggies, along with the barley and bay leaves.
- Pour the beer and broth over all. Season lightly with salt and pepper.
- Thinly slice the potatoes and arrange in overlapping fashion over the top of the pan.
- Bring the pan up to a boil, then turn down to low, cover, and let simmer gently (coddle it!) for 30 minutes. Meanwhile preheat the oven to 425F
- until the potatoes are golden and tender. Check the potatoes with the tip of a sharp knife to be sure they’re tender. Note: If you like you can place the pot under the broiler briefly to get more color on the crust, but watch carefully so it doesn’t burn.
- Sprinkle with parsley and serve asap with biscuits and beer!
notes and variations
- To prep the coddle ahead of time:
- You can layer up the casserole in the morning, without the sliced potato topping. Cover and refrigerate.
When ready to cook, slice and arrange the potatoes.
Nutrition
Calories: 724kcal
Carbohydrates: 45g
Protein: 29g
Fat: 46g
Saturated Fat: 16g
Trans Fat: 1g
Cholesterol: 121mg
Sodium: 1098mg
Potassium: 1198mg
Fiber: 7g
Sugar: 6g
Vitamin A: 7775IU
Vitamin C: 32mg
Calcium: 78mg
Iron: 4mg
