International Supper Club: Irish Stew & Soda Bread
It’s finally here! Week one of this incredible journey I’ve been so looking forward to for months, and I’ve been especially excited to dive into traditional Irish food. Ireland was my first “country project” I completed in Elementary School in the ’90s; a time when cultural appropriation was really rearing its ugly head in the public education system. (Magical stories of the mighty hero, Christopher Columbus, anyone?)
I want this project to unfold naturally, and learn as I go, but the one thing I don’t want this project to become is a space to highlight what cultures and countries are “known for.” I want to hear from real people, not from blogs and filtered images on Pinterest of enchiladas and guacamole. So, that means I want to hear from you. Is there a meal you ate growing up that reminds you of Saturdays with your immigrant grandma? Or a dinner your dad served as he shared stories about his grandma? Send it over. I want real food and real stories. I was pumped to highlight Ireland because I have so many of these stories from my own grandma. After Mass (and still often now), we’d talk about the Irish country, her visits, the food, the drinks and the kind, welcoming people. These talks lead to longer talks about our family tree, opening a rabbit hole of research, pictures, stories and discovery of self. Those Sunday afternoons are some of the best memories of my life.
There’s no shortage of struggle in stories from Irish families serving Irish stew and soda bread. It could easily feed a family of eight and the simple ingredients were right outside the back gate. Lamb from the pastures and root veggies from the garden. It was inexpensive, filling and available. I know it was on the table of my great-greats, and this meal trickled down into the large Irish family I was raised with here in the US and this week I’m honored to share it with you.
Two tips from Grandma Beanie: Be sure to use lamb and be sure to mark a cross on the bread.
IRISH STEW
1.5 - 2 lb boneless leg of lamb or other stew meat (I asked my butcher to cut it into 2-inch chunks for me)
Salt and pepper
1 large yellow onion, cut in wedges
3 large carrots, sliced into chunks
4 cups veggie stock or water
1 large sprig thyme
1-2 lb potatoes, cut into cubes
Salt & pepper - about 1 tsp of each. Adjust for your preferences
In a large soup pot or dutch oven, heat the lamb on med-high, stirring to brown each side. Remove the meat from the pot and set aside. Leave the juices behind.
In the pot, add onions, carrots, salt and pepper to taste. Slowly cook the veggies until softened slightly, then add the meat, broth, thyme, and potatoes. Everything will soften down, so no need to fully cover it all with liquid.
Cover and simmer for about an hour. Meanwhile, go make your bread!
IRISH SODA BREAD
2 pounds all-purpose flour (I use King Arthur)
1 tsp salt
1 tsp baking soda
2 cups buttermilk, plus more as needed. See below.
1) Mix all ingredients until a wet, sticky ball forms.
2) Sprinkle flour onto a clean surface, keeping your hands lightly coated, too. Turn out dough onto a floured surface and knead a few times, forming a nice round loaf.
3) Line a baking sheet with parchment paper and place the loaf in the center of the sheet. Using a sharp knife, slice a large X, or cross, through the top of the loaf.
4) Bake 30-45 minutes at 450 degrees.
Bread is done when golden brown and hollow-sounding when you knock on it.
(Tip: This makes a pretty big loaf. For two adults, the loaf lasted several days. If your leftover bread becomes stale, make croutons or breadcrumbs for additional meals.)
By now, your stew should be perfectly bubbly and hearty. Slice warm, crunchy hunks of bread, top it with Kerrygold butter and enjoy alongside your stew. (Dipped in the stew is even better!)
sláinte!
