McShane's Dublin Coddle - New York News

McShane's Dublin Coddle

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Get this recipe courtesy of McShane's Irish Pub & Whiskey Bar in Detroit.

Dublin Coddle

 

2 Large bakers' potatoes
2 oz Extra Virgin Olive Oil
2 oz minced garlic
Pint of Guinness Stout
2 oz Tullamore Dew Irish whiskey
2 oz unsalted butter
3 oz chopped fresh parsley
2 cups Chicken Stock
3 tbl All Purpose Flour
2 Large White Onions
1 lbs Irish Sausage
1 lbs Thick Cut Bacon
Kosher Salt
Course Ground Black Pepper

 

Wash, peal and cub potatoes
Bring to a boil 1 quart of water and 2 tablespoons of kosher salt
Cook cubed potatoes until tender but not cooked through
Drain and rinse under cold water
Peel onions and chop into course pieces
Slice sausage into ¼ " pieces
Dice bacon into ¼" bits

 

1. Heat olive oil in a large frying pan. Add in minced garlic, onion, bacon, sausage and potatoes. Stir continuously until ingredients become lightly browned and a flan forms on the bottom of the pan. Spoon ingredients into a braising pot.

2. Add butter to frying pan and allow to melt. Add flower and stir. Return to heat. Add Tullamore Dew and Guinness. Scrap the bottom of the pan to release the flan and bring to a boil. Allow to boil and reduce by half. Pour over ingredients in braising pot.

3. Add chicken stock, salt, pepper and parsley to braising pot, cover tightly and place in a preheated oven at 300 degrees for 4 hours.

4. Check after two hours. If braising pot appears to be dry add 6 oz of water and 6 oz of Guinness.

5. When done ladle into a bowl and serve with fresh backed crusty bread.

Preparation:

Pre Preparation:

 

Ingredients:

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