Irish Dublin Coddle Stew Recipes

DUBLIN CODDLE

Steps:

• Place a large Dutch oven over medium-high heat; cook the sausages and bacon in the bottom of the Dutch oven until the bacon is crisp; drain fat from the pan, reserving 1 tablespoon of drippings. Crumble the bacon and halve the sausages.
• Heat the reserved drippings to the Dutch oven over low heat along with the crumbled bacon and sausages. Add the onions and carrots; cook and stir until the onions soften, 7 to 10 minutes. Stir in the stock and milk; bring to a simmer until the potatoes are fork tender 30 to 45 minutes. Season with salt and pepper to serve.

IRISH CODDLE

Steps:

• Brown the sausages and bacon in a frying pan for a few minutes. Place half the sausages and bacon in the bottom of a large, oven proof casserole
• Add half the onions, potatoes, carrots, salt, pepper and parsley . Add another layer of meat and vegetables, season to taste
• Cover with a lid and cook in a slow oven (180 degress, gas mark 3) for about 2 hours
• Remove the lid for the last 30 minutes and dot the top layer with butter (this allows the top layer to colour and crisp up)

DUBLIN CODDLE RECIPE

Steps:

• Preheat oven to 425F.
• In a large saucepan, combine beef broth, sliced sausages, and bacon; bring to a boil.
• Reduce heat to low and simmer for 10 minutes.
• Transfer sausages and bacon to a bowl and reserve the broth.
• Lightly grease a dutch oven or casserole dish with cooking spray.
• Spread one-third of the potatoes on the bottom of the casserole dish.
• Arrange 1/3 of the onions and carrots over the potatoes, and season with a little salt and pepper.
• Spread a layer of the previously prepared sausages and bacon over the layer of onions.
• Continue to layer ingredients two more times, seasoning with salt and pepper as you go along.
• Pour the reserved broth over the entire dish.
• Cover with a lid and bake in the oven for 40 minutes.
• Remove cover and if mixture looks dry, add 1/2-cup water. Continue to bake for 15 minutes, or until lightly browned on top.
• Remove from oven and let stand 5 minutes.
• Ladle into bowls and garnish with fresh parsley.
• Serve.

DUBLIN CODDLE

Steps:

• Preheat oven to 300ºF.
• Place a large Dutch Oven on the stove, over medium-high heat, and add the diced bacon. Cook until golden brown, about 5 minutes. Using a slotted spoon, remove into a paper towel-lined plate, to soak up the excess grease. Reserve.
• Add the sausages and brown on all sides, about 2 minutes per side. Remove and reserve.
• Discard most of the fat rendered in the pot, leaving just a couple tablespoons. Add the onions and sauté until beginning to brown, 3-4 minutes. You can add a little vegetable oil, if needed. Then, add the garlic and sauté until fragrant, 1-2 minutes.
• Optional: Pour the beer to deglaze the pot, cooking and scraping all the browned bits from the bottom, until almost all evaporated. Remove the onions and reserve.
• Remove the Dutch Oven from the heat.
• Add half the potatoes to the bottom of the pot. Season with black pepper and sprinkle some chopped parsley. Then, add half the onions and top with half the cooked bacon. Repeat with another potato layer seasoned with pepper and parsley, followed by onions and bacon. Finish by layering the sausages, whole or cut into chunks.
• Pour the chicken broth. Bring the pot back to the stove and bring to a boil, over medium-high heat.
• Cover and transfer the pot to the oven. Cook for at least 2 hours (and up to 4 hours), checking every now and then to see if more liquid needs to be added. There should be at least 1 inch of liquid at the bottom of the pot at all times, to prevent burning.
• Taste and season with salt and pepper, if needed.
• Garnish with more parsley and serve!

DELICIOUS DUBLIN CODDLE

Steps:

• Lower the heat to 350 F / 175 C / Gas 4 and cook for a further 30 minutes, until bubbling and the potatoes are thoroughly cooked.
• Enjoy.

DUBLIN CODDLE

Steps:

• 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. Season lightly with salt and pepper.
• 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
• Uncover the pan, brush the potatoes with melted butter, and then put in the oven (uncovered) for 15 minutes or 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!

TRADITIONAL DUBLIN CODDLE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in the skillet. Slice into big chunky pieces and transfer to a large pot.
• Cook sausages, turning occasionally, in the bacon grease until browned, about 5 minutes; add to the large pot. Cook and stir onion in the same skillet until softened, about 5 minutes. Transfer to the pot.
• Arrange potatoes over onion. Pour in enough water to cover the potatoes. Cover the pot; bring water to a boil. Reduce heat to very low; simmer until potatoes are tender, 1 to 1 hour 30 minutes. Garnish with parsley.

CROCK POT IRISH STEW (DUBLIN CODDLE).

Steps:

• Put a dash of Oil in a pan (we use our Wok) and heat adding the garlic and onion. Sear the stewing beef in the pan adding the worcestershire sauce. Cook for 5 minutes or until the beef is browned.
• In your crock pot or stock pot add 1 L of chicken stock. Prepare vegatables and add.
• Slice Sausage (into bite sized slices), bacon and add to pot.
• Add pearl barley, herbs and sugar and stir.
• Add the Stew Beef and contents of the Wok to pot/crock pot. Add Salt and pepper to taste.
• A quick check will tell you how much of the second litre of chicken stock to add (enough to cover the contents of the crock/stock pot is all you need.).
• Close to serving time we like to check the consistency and using corn starch and a little water thicken up to the desired texture.
• Working long days this dish works for us when popped in the crock pot for 5 to 7 hours. When we cook it on the stove it takes about 3 to 5 on a low simmer.
• We enjoy our stew with dinner buns, but from experience Irish Soda bread works really well. I will put a recipe up for this soon also. Please enjoy and look forward to your comments. Deb and John.