Dublin Coddle Irish Stew
Description
Corned beef and cabbage is good but not the only delicious meal to celebrate St. Patrick's Day. Dublin Coddle is a rich, flavorful Irish stew typically ordered in a pub, but you can enjoy it at home with a few basic ingredients.
Ingredients
8 thick cut bacon slices, roughly chopped
8 large, fresh pork sausage links (bratwurst will work too)
1/2 yellow onion, diced
3 leeks, washed, ends trimmed, and sliced
4 carrots, peeled and sliced
1/2 c. barley, uncooked
1 c. chicken stock/broth
1 c. beer (Guinness preferred but not necessary)
3 bay leaves
salt and black pepper
4 large Yukon gold potatoes, washed (or other potatoes but not Russet baking potatoes)
2 T. butter, melted
fresh parsley, chopped
Directions
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Wash and peel potatoes; place potatoes in a bowl filled with cold water.
In a large Dutch oven or oven-proof pot with a lid, cook bacon until crisp; transfer to a plate, leaving a layer of bacon grease in the pan.
Brown sausages on both sides; transfer to the plate.
To the pot, add onions, carrots and leeks to the pot in an even layer; season lightly with salt and pepper.
Arrange sausages, bacon, barley and bay leaves over the veggies. Pour beer and chicken broth over everything. Season lightly with salt and pepper.
Thinly slice the potatoes; arrange in overlapping way over the top.
Bring to a boil; turn heat down to low; cover; let simmer gently for 30 minutes.
Preheat oven to 425 degrees.
Uncover pan; brush potatoes with melted butter; place uncovered in the oven for 15 minutes or until potatoes are golden and tender, making sure that the potatoes are tender with the tip of a sharp knife. (If desired, you can place the pot briefly under the broiler to get more color on the crust, but watch carefully so it doesn't burn.)
Serve, sprinkled with freshly chopped parsley and maybe with biscuits and beer.
6 servings.
*To prepare in advance: Layer the casserole in the morning, without the sliced potato topping. Cover and refrigerate. When ready to cook, slice and arrange the potatoes.