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Home / Difference in Irish Stew and Beef Stew

Difference in Irish Stew and Beef Stew

Irish meat and vegetable stew

Irish stew
Irish Beef Stew (34046928633).jpg

A plate of Irish stew
Blazon Stew
Class Main
Place of origin Ireland
Serving temperature Hot
Main ingredients Lamb, potatoes, carrots, onions, parsley
  • Cookbook: Irish stew
  • Media: Irish gaelic stew

Irish stew (Irish gaelic: stobhach/Stobhach Gaelach)[1] is a stew native to Ireland that is traditionally made with root vegetables and lamb or mutton, but also usually with beef. Equally in all traditional folk dishes, the verbal recipe is not consistent from time to time, or place to identify. Basic ingredients include lamb, or mutton (mutton is used as it comes from less tender sheep over a year one-time, is fattier, and has a stronger flavor, and was generally more common in less-affluent times), every bit well equally potatoes, onions, and parsley.[2] It may sometimes also include carrots. Irish gaelic stew is likewise made with child.

Irish stew is a celebrated Irish dish, all the same its composition is a matter of dispute. Purists maintain that the just acceptable and traditional ingredients are cervix mutton chops or kid, potatoes, onions, and water. Others would add together such items as carrots, turnips and pearl barley; just the purists maintain that they spoil the true flavour of the dish. The ingredients are boiled and simmered slowly for upwardly to two hours. Mutton was the ascendant ingredient because the economic importance of sheep lay in their wool and milk produce and this ensured that only old or economically non-viable animals concluded upwardly in the cooking pot, where they needed hours of slow cooking. Irish stew is the product of a culinary tradition that relied well-nigh exclusively on cooking over an open burn. It seems that Irish stew was recognised as early on as almost 1800.[3]

Irish stew is considered a national dish of Republic of ireland.[4]

History [edit]

Close-up view of an Irish stew, with a Guinness stout

Stewing is an ancient method of cooking meats that is common throughout the world. Later on the idea of the cauldron was imported from continental Europe and Britain, the cauldron (forth with the already established spit) became the dominant cooking tool in ancient Ireland with ovens existence practically unknown to the ancient Gaels.[5] The cauldron, along with mankind-hooks for suspending the meat, somewhen became preferred over the spit for feasting purposes, as evidenced by archaeological findings that point a predominance of flesh hooks over roasting spits in Ireland and Britain.[six] Many food historians believe that goat was originally the meat of choice, somewhen existence supplanted past beef and mutton.[7]

The root vegetables and meat (originally goat) for the stew were and then all in place, save for the tater. The introduction of the potato, originally a South American crop, did not occur until later the 16th century.[ commendation needed ]

A 19th-century American recipe was recorded past Helen Stuart Campbell, a professor of domestic scientific discipline at Kansas Country Agricultural Civilisation. Co-ordinate to Campbell the stew was made with boneless beef or mutton, trimmed of fat and cut into pocket-sized cubes, less than one inch square. To its goop were added onions and potatoes, and carrots (if beef was used), with a unproblematic seasoning of salt and pepper. This stew was gently simmered for several hours and thickened with flour before serving.[8]

Laws and regulations [edit]

Canada [edit]

According to Canadian regulations, commercially produced Irish stew must contain at least 20% mutton, lamb, and 30% vegetables. It may also include gravy, salt, seasoning, and spices.[9]

See also [edit]

  • Bosnian pot
  • Cawl
  • Fårikål
  • Galbi-tang
  • Goat h2o
  • Lancashire hotpot
  • Listing of Ireland-related topics
  • List of Irish dishes
  • Listing of stews
  • Nikujaga
  • Pichelsteiner
  • Scotch goop
  • Scouse
  • Stone soup

References [edit]

  1. ^ "Irish stew". téarma.ie – Dictionary of Irish gaelic Terms. Foras na Gaeilge and Dublin Metropolis University. Retrieved 18 November 2016.
  2. ^ "Home Cooking: Traditional Irish Stew". Homecooking.about.com. 2012-04-10. Retrieved 2012-04-27 .
  3. ^ Davidson, Alan. (2006). Oxford Companion to Food. Oxford: Oxford University Press. (p. 409).
  4. ^ "Superlative 10 National Dishes -- National Geographic". Travel. 2011-09-13. Retrieved 2020-08-08 .
  5. ^ "A History of Irish gaelic Cuisine". Ravensgard.org. Retrieved 2012-04-27 .
  6. ^ Cunliffe, Barry (2013). Uk Begins. Oxford: Oxford University Press. pp. 273–276. ISBN9780199679454. OCLC 802685975.
  7. ^ "How to cook an Irish stew". tribunedigital-chicagotribune . Retrieved 3 July 2015.
  8. ^ Scharnhorst, Gary. Literary Eats. McFarland. p. 30.
  9. ^ "Archived copy". Archived from the original on 2017-07-12. Retrieved 2017-07-14 . {{cite web}}: CS1 maint: archived re-create every bit title (link)

Bibliography [edit]

  • Davidson, Alan (2006). "Irish stew". In Jaine, Tom (ed.). Oxford Companion to Food (2nd ed.). Oxford: Oxford Academy Printing. ISBN9780192806819. OCLC 803887690.

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Source: https://en.wikipedia.org/wiki/Irish_stew