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Myrtle Allenís Irish Stew

(serves 4 to 6)

1.5 kg. (3 lbs) Gigot chops (cut thick)
5 medium Onions
5 Medium Carrots
Salt and Black Pepper
600ml (1 pt.) lamb or chicken stock
12 med Potatoes
1 bunch Thyme
30g (1 oz.) Butter
30g (1 oz.) Flour.

Go through the chops carefully.
Trim off the excess fat and reserve. Carefully discard any chips of bone (leave the large pieces intact)
Heat up the excess fat in a pan to render down and use this for frying the meat and vegetables.
Cut the chops into two or three and brown on both sides, then put to one side.
Peel and chop the onions and carrots and then toss these also in the hot fat until they start to colour.

In a large casserole or pot build up the stew in layers first lay a layer of the chops then season well, then a layer of the vegetables again season etc.

Deglaze the hot pan with the stock and pour over the meat and veg.
Peel the potatoes and lay them on top of the stew so they steam while the stew cooks.
Set the oven to 180C, 350F, Gas 4 (150C in a fan Oven)
Cook at this temperature for an hour and a half. The meat should be very tender, the potatoes well cooked.

Melt the butter in a saucepan and strir in the flour.
Drain the liquid from the stew into this to make a sauce.
Pour back into the casserole and reheat.

To serve
Take out the potatoes first then spoon out through the layers.
Myrtle has served this with great acclaim to some of the greatest international chefs.

October 2, 2006 04:42 PM | 0 Comments
  Martin Dwyer
Consultant Chef