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Shop the rangeSmoked & Braised 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
Smoked & Braised Irish Stew
- 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.
- Trim all the fat and sinew from your lamb shoulder
- Season well in Moonshine BBQ Lamb Rub or other lamb rub
- Place on the BBQ and smoke for 2 hours or until internal temperature is 165F
- Prepare your vegetables but dicing your onion, slicing your potatoes thinly and cutting your carrots to thin rounds
- 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
- 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
- Crumble in your stock cubes and add hot water, whisking until the cubes are dissolved.
- Add chopped parsley to the mix, whisk again and then pour over the meat
- Return the tray to the BBQ and cover with foil. Place the lid back on the kettle and cook for a further three hours
- 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.
- Once cooked, shred the meat off the bone using two forks, stir the meat through the gravy and vegetables
- Top with more chopped parsley and chopped mint to serve.
