Dublin Broil Recipes
DUBLIN CODDLE - IRISH SAUSAGE, BACON, ONION AND POTATO HOTPOT
This traditional supper dish of sausages, bacon, onions and potatoes dates back at least as far as the early eighteenth century. It seems to be more of a city dish than a rural one: it was a favourite of Jonathan Swift, author of Gulliver's Travels and dean of Christ Church Cathedral in Dublin. In Dublin itself, coddle retains its reputation as a dish that can be prepared ahead of time and left in a very slow oven while the people who're going to eat it have to be out of the house for a while - making it an excellent dish for very busy people! The name of the dish is probably descended from the older word caudle, derived from a French word meaning "to boil gently, parboil, or stew". The more recent version of the verb, "coddle," is still applied to gently cooked eggs, "Coddled Eggs". Please note, the sausages used should be the best quality 100% pork sausages you can get your hands on! This recipe would also work VERY well if cooked in a crock-pot, reduce the liquid by about half if cooking the coddle this way. Serve with Guinness and Irish soda bread. Although this is an easy to prepare one pot meal and its simplicity belies its amazing taste and flavour - comfort food at its best! Sláinte.
Provided by French Tart
Categories Stew
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube.
- Grill or broil the sausages and bacon long enough to colour them. Be careful not to dry them out! Drain briefly on paper towels. When drained, chop the bacon into one-inch pieces. If you like, chop the sausages into large pieces as well. (Some people prefer to leave them whole.).
- Preheat the oven to 300F / 150°C In a large flameproof heavy pot with a tight lid, start layering the ingredients: onions, bacon, sausages or sausage pieces, potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot. (You may like to additionally put a layer of foil underneath the pot lid to help seal it.).
- Put the covered pot in the oven and cook for at least three hours. (Four or five hours won't hurt it.) At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.
- To Serve. Guinness, bottled or draft, goes extremely well with this dish (indeed, adding a little to the pot toward the end of the process wouldn't hurt anything). Another good accompaniment is fresh soda bread, used to mop up the gravy!
Nutrition Facts : Calories 1273.3, Fat 81.1, SaturatedFat 26.9, Cholesterol 157.5, Sodium 1691, Carbohydrate 95.3, Fiber 12.4, Sugar 7.1, Protein 41
DUBLIN CODDLE IRISH SAUSAGE, BACON, ONION & POTATO HOTPOT RECIPE - (4.1/5)
Provided by Tabatha
Number Of Ingredients 9
Steps:
- Peel the potatoes. Cut large ones into three or four pieces, leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube. Grill or broil the sausages and bacon. Be careful not to dry them out. Drain briefly on paper towels. When drained, chop the bacon into one inch pieces. If you like, chop the sausages into large pieces as well. Preheat the oven to 300°F. In a large flameproof heavy pot with a tight lid, start layering the onions, bacon, sausage, and potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot. (You may like to additionally put a layer of foil underneath the pot lid to help seal it.) Put the covered pot in the oven and cook for at least three to four hours. At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times. To Serve. Guinness, bottled or draft, goes extremely well with this dish (indeed, adding a little to the pot toward the end of the process wouldn't hurt anything). Another good accompaniment is fresh soda bread, used to mop up the gravy!
DUBLIN BROIL RECIPE
Provided by á-170456
Number Of Ingredients 7
Steps:
- Pierce surface of steak at 1-inch intervals with sharp fork. Combine remaining ingredients. Pour over steak. Let stand at room temperature 1 hour or more, turning occasionally. Place steak about 3 inches from heat, and broil 3 minutes on each side. To serve, thinly slice with sharp knife, carving at an angle against the grain. This recipe yields 8 servings.
More about "dublin broil recipes"
16 BROILER RECIPES
From allrecipes.com
Estimated Reading Time 5 mins
- Mahi Mahi with Coconut Rice and Mango Salsa. Think of your broiler as an upside-down grill. Anything you can grill over high heat — steak, chicken, fish — you can broil *under* high heat, too.
- Teriyaki Salmon. Because of the broiler's direct high heat, you want to marinate first to keep meat from drying out as it cooks. That means the "ready-in" time of these recipes is more like one hour, but most of that is just waiting around for the marinade to work its magic.
- Teriyaki Marinated Chicken. And, for chicken breast, you definitely want to pound it thin before you cook it under the broiler. Thick breasts will end up like hockey pucks on the outside and raw in the middle.
- Juicy Steak. Recipe contributor JENN_77 says you should broil a frozen steak for the best results, but other community cooks say that's not necessary.
- Beef and Roasted Red Pepper Sandwiches. If you don't have a sandwich press, the broiler is the best option for getting sandwiches hot and the cheese nice and melty.
DUBLIN BROIL RECIPE - COOKEATSHARE
From cookeatshare.com
- Pierce surface of steak at 1-inch intervals with sharp fork. Combine remaining ingredients. Pour over steak. Let stand at room temperature 1 hour or possibly more, turning occasionally.
- Place steak about 3 inches from heat, and broil 3 min on each side. To serve, thinly slice with sharp knife, carving at an angle against the grain.
HOMESTYLE LONDON BROIL - PRETTY LITTLE APRON
From prettylittleapron.com
10 INCREDIBLE LONDON BROIL RECIPES - ALDERSPRING RANCH ORGANIC …
From alderspring.com
EASY, TENDER LONDON BROIL RECIPE | BON APPéTIT
From bonappetit.com
30 LONDON BROIL RECIPES THAT MAKE FOR INCREDIBLE DINNERS!
From pitmastercentral.com
MY FAVORITE LONDON BROIL RECIPE - TRIED AND TRUE RECIPES
From triedandtruerecipe.com
GORDON RAMSAY LONDON BROIL - TABLE FOR SEVEN
From ourtableforseven.com
DUBLIN CODDLE RECIPE (IRISH STEW) | RECIPE | IRISH RECIPES, DUBLIN ...
From pinterest.com
16 EASY LONDON BROIL RECIPES YOU’LL LOVE
From topteenrecipes.com
EASY LONDON BROIL RECIPE | CHEF DENNIS
From askchefdennis.com
15 LONDON BROIL RECIPES THAT MAKE DINNER EASY - FOOD …
From foodnetwork.com
EASY LONDON BROIL RECIPE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
BROIL RECIPES - BETTYCROCKER.COM
From bettycrocker.com
TENDER MARINATED LONDON BROIL RECIPE • THE CRUMBY …
From thecrumbykitchen.com
PERFECTLY TENDER LONDON BROIL - THE RECIPE CRITIC
From therecipecritic.com
ROSEMARY GARLIC LONDON BROIL - DILLINGHAM FAMILY FARM
From dillinghamfamilyfarm.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
