Irish Stew

Preparation:

1. Remove any tendons and silver skin from the meat (depends on which one is used for it). I had a slice of the knuckle. The bone then had to be released, but it was definitely used when cooking and later removed. Then cut the meat into bite-sized pieces and pepper and salt it all around.
2. Remove the hard part of the pointed cabbage and cut the rest into strips that are not too wide. Peel and slice the carrots. Peel, quarter and quarter the onion and cut into thick slices. Peel the potatoes and cut into cubes about 1.5 cm in size. Clean, wash and slice the leek.
3. Preheat the oven to 180 ° circulating air (alternatively 200 ° O / bottom heat). Then layer vegetables, potatoes and meat alternately in a larger, shallow pot or a smaller roaster. Always sprinkle with a little thyme in layers, pepper and salt and then add the vegetable stock. If there are too many vegetables and meat sticking out, add enough water to make them visible. Close the pot or roaster (if necessary with aluminum foil) and slide it into the oven on the 2nd rail from below. The cooking time is 2 – 2.5 hours. Halfway through the cooking time, loosen everything up a bit, stir, close again and finish cooking. You can also try vegetables and meat and decide whether the 2.5 hours are needed in full. The time may well be shorter. It depends a lot on the texture of the meat, but also on the potatoes and vegetables. For further cooking, close the pot or roaster again.
4. Since prep time is short and the rest of the oven does the cooking, it’s a straightforward dish. You can do other things during the cooking time and later still have a delicious, warming dish that suits the season.
5. The Irish soda bread goes well with this stew. Here is the link: Irish bread – “Irish-Soda-Bread” Alternatively, a strong farmer’s bread or crusty bread also tastes good.