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Smoked & Braised Irish Stew

by Ben Shute 12 Mar 2021 0 Comments
Smoked and Braised Irish Stew

Irish stew is something of a staple in our house. It’s easy to make, and relatively inexpensive given it is traditionally made with lamb neck chops and potatoes, which speak to the origins of the dish.

With St Patrick’s Day not far away, we have decided to put a new spin the dish, using a lamb shoulder for the protein, which is smoked first, then braised in what will eventually become the gravy and vegetables of the dish.

The good news is, it’s still super simple to make!

Irish Stew Ingredients

  • 2kg lamb shoulder
  • Lamb BBQ rub (we use Moonshine BBQ Lamb Rub)
  • 2 onions, diced
  • 2 carrots, cut into rounds
  • 1kg potatoes, peeled and thinly sliced
  • 1/2 cup plain flour
  • 2 TBS tomato paste
  • 2 beef stock cubes
  • Bunch of parsley, chopped
  • Bunch of mint, leaves picked and chopped
  • 1 cup cold water
  • 2 cups boiling water

Irish Stew Method

Prepare your kettle BBQ using the snake method, and place a water pan underneath the centre of the grill. Light a dozen coals in a chimney starter and then add to the front of the snake when ready, and add smoking wood. We used cherry for this recipe.

  1. Trim all the fat and sinew from your lamb shoulder
  2. Season well in Moonshine BBQ Lamb Rub or other lamb rub
  3. Place on the BBQ and smoke for 2 hours or until internal temperature is 165F
  4. Prepare your vegetables but dicing your onion, slicing your potatoes thinly and cutting your carrots to thin rounds
  5. Place 3/4 of the vegetables on the bottom of a roasting dish, place the smoked shoulder on top of and top with remaining vegetables
  6. Mix the flour with the tomato paste and 1 cup of cold water (use cold so the flour doesn’t clump), and whisk together. You are looking for a thick but smooth consistency
  7. Crumble in your stock cubes and add hot water, whisking until the cubes are dissolved.
  8. Add chopped parsley to the mix, whisk again and then pour over the meat
  9. Return the tray to the BBQ and cover with foil. Place the lid back on the kettle and cook for a further three hours
  10. After three hours check the meat, it should be tender enough to break off with a wooden spoon. If the gravy is too thin, place the tray in the hottest part of the kettle without the foil to reduce it.
  11. Once cooked, shred the meat off the bone using two forks, stir the meat through the gravy and vegetables
  12. Top with more chopped parsley and chopped mint to serve.
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