How to Make a Classic Irish Stew and Brown Soda Bread
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- Опубликовано: 21 авг 2024
- Hosts Bridget Lancaster and Julia Collin Davison reveal the secrets to the classic Irish Stew with Carrots and Turnips. Equipment expert Adam Ried shares with Julia his top picks for All-In-One Machines. Test cook Erin McMurrer makes Bridget a wholesome Irish Brown Soda Bread.
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I love watching Bridget and Julia in the kitchen together. Great team. And the stew's a looker too.
The best therapy ever 😊
Had this weird dream the other night that I applied to work at McDonalds and Julia was the manager there, and while she was giving me a tour of the place she was nice to me but yelling at everyone else, à la Will Ferrell in Get off the Shed. Don't know why I shared that. Great episode!
Great!
Lol I like this story, thank you for sharing 😂😂😂
I love the dream logic!
Love America's Test Kitchen and Cook's Country. Been watching for years.❤
I’m Irish here in US. Use a rolling pin to break up some Weetabix cereal ,add to American whole wheat,plus they do use some white flower also.
Bridget and Julia are like Sesame Street for potential cooks
The soda bread slathered with butter looks delicious!
Need Irish Kerry Gold Butter (truly glow in the dark gold !) on that soda bread - and you have true Irish buttered soda bread !
I agree. But she inverts the bread out of the baking pan into her bare hand, then says it needs to cool for an hour. Either she has asbestos hands or something is wrong...
@@wastrelway3226 I saw that - not sure of the situation. Cold hands - warm heart - so able to handle hot baked (steaming) bread ?
When I saw your first video in the 90s I thought this poor smart lady deserves to have respect. You are a blessing to me. I love everything that you are. Thanks for being. Happy Holidays !
Was it the 80s
I usually add a wee bit of stout with the water. And parsley WITH some chopped mint is wonderful. Served on colcannon and now I’m so hungry !! Thanks.
Oh my goodness I've been looking at the Aldi's lamb for a few months now that it's colder it's time for lamb stew . You two do a great job showing us all the cooking process from start to tasting .
That stew looks amazing. So simple and clean. My kind of food.
In the Northern Ireland we call this style of bread Wheaten bread and what we call soda bread is very similar but normally made with white flour and cooked on a griddle or pan instead of an oven. Both are great.
Absolutely - it is wheaten bread. Soda bread has a different texture, even wheaten soda farls.
I loved both the stew and bread( you should have had a bowl in the end to eat with that wonderful bread) Anyway here's a request/idea. The wonderful ovens you use should be discussed considering your product reviews. I'd like to think they are somewhat expensive but not overly so because you're recipes need to be able to be duplicated in home kitchens. So if you did a episode about them and what models they are those of us who are currently designing new kitchens would be able to help us in that endeavor. Thank you 😀 🙏.
The ONLY real difference that I can see is do they have convection, or not and if gas or electric, otherwise, they are like all other ovens in terms of performance as far as performance in general goes. The cooktops are different as they can have more powerful burners.
Most residential ovens can go up to 550F, many of the better ones have convection, some even have an air fryer function, though most likely do not have that. Only the lower end stoves, be it gas or electric often do not have convection, otherwise they all work more or less the same, the big thing is ensuring any oven you use is at least reasonably close in accuracy for temperature and stay there as much as possible and some semi pro ovens (which these likely are), will have insulation like their residential counterparts, only the pro stoves typically do not have any and most pro ovens are not set into cabinetry for much the same reasons I think.
I've had the all-in-one machine by all clad (sold in Germany by Krups and in France by Moulinex) for a few years; over here, they sell as a separate attachment the so-called "mini bowl" which makes the food processor function a lot better - and it's the cheapest on the German market; I got mine for about 350 EUR; all parts are dishwasher safe.
If you want to cut down the lamb gaminess - then consider using a portion of balsamic vinegar in the stewing water - it amazingly deals with the lambiness into a more pallatible beefy flavor. Using the Lan technique of steaming and browning, one can use the balsamic vinegar and steamed water to ceviche cook the surface of the meat, while the steaming evaporates the vinegar, and the final browning can be accomplished in faster time with the vinegar cooked meat surface.
Personally, I find the gaminess of lamb delicious. If I had to make the stew for a crowd, though, I might use Lan’s technique.
LAmb isn’t gamy, American lamb tastes too much like beef
@@babaghanoush1124 who said anything about american lamb obi wan kenobi ... just because you eat old and wrinkled lamb jerky and gyros doesn't say someone shouldn't tone down raunchy adult sheep and ram (not sweet young lamb) to a more palatible edible.
@@babaghanoush1124 Can you just p*ss off already...
Stew looks so gooood. 😋 I would remove the lid and put it back in the oven for another 20mins to get that dark brown color tho.
I love the chemistry session about Soda and Powder
I made this and it was delicious! Can't believe how good the broth was.
I will say I used a little over 2 lbs of meat - another 2 lbs would have filled my dutch oven - and it was definitely enough for me.
I love a good stew recipe
Love this! Keep them coming
This looks delicious!
I totally believed Bridget when she said you could plant the stem of a turnip back in the ground.
Love ing the Irish them ! I have from from there ..
They can say all they want, I LOVE my ThermoMix and haven't had a stitch of problems
In Northern Ireland, we would make Irish Stew with stewing beef, onions, parsnips, carrots and potatoes. Traditionally, the stew would have been made with mutton - but you really can't get that now.
8:37 "A little bit of fat is gonna rise to the top
And you can tell me if you want me to get rid of it or not"
Bars
I like rutabagas in a stew also.
Thank you for taking the temp 185…I never knew that!
I would also add potatoes to the stew
me too, and Guiness as well in the sauce
@@bleumarin1968 Maybe a couple of mushrooms, too.
Beautiful celebration of food
I have heard of soda bread but I never had it before.
I LOVE YOUR APPROACH IN YOUR COOKING& BAKING TECHNIQUES!!!!
YOUR CALM COOL& COLLECTED DEMEANORS ARE HI CLASS
I think I will try the stew
Yummy!😋
What lovely ladies cooking a storm.
The Cuisinart was the one I picked and then...it was the winner. Cool :)
Use braising steak/stewing steak and always add potatoes to your stew. They’re an Irish staple.
Will beer or wine instead of water make this even better?
Red wine
The Irish would use Guinness.
Yum!!
I've made the soda bread, and it is delicious!
Substitute the water with a stout beer
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I wonder if the stew would benifet from a bay leaf
Bay leaves have no taste
@@babaghanoush1124 That is absolutely not true.
Scottish amounts of butter. 😊
💖💖💖💖
I'd use potatoes instead.
Hmmmmm 😒, I guess I maybe interested in this if I was just starting out and had nothing and limited space.
I had to watch it again. I was looking at the girls.
Sorry can't do lamb or veal. Need my meat to grow up.
is it st patrick's day already
Irish stew with no potatoes inside?
Maybe using Lan's steaming and browning of that meat would add dimension to the stew. Also, doing the same steaming and browning of the potatoes would also help. I have tried and tried to eat Dinty Moore's stew and ALWAYS the potatoes give acid stomach (like GREEN and raw potatoes) and I gave up their stew. Maybe having properly ripe potatoes and meat and steaming and browning them together (!) then add in the rest of the stewing water, carrots etc into the batch - and it would have a great, thick, and flavorful veg-meat gravy sauce.
I’d like to see this recipe compared in a blind test with the same recipe made with beef or chicken broth.
It’s all about the beef … 👨🏼🍳
You forgot to put in potatoes!! They are an Irish staple
WBO Detectives, you don't need potatoes if you are using turnips. Potatoes and turnips run in the same family. You will find turnips greens in the root. They are delicious vegetables you can use in soups or stews.
@@latonyamcneil-williams4442 I'm very familiar with potatoes and its family. My point is that this is not a "classical " Irish Stew! If you substitute the turip for potatoes it WOULD be "Classic" I'm Irish and I'm a chef.
@@latonyamcneil-williams4442 I agree, Turip is delightful!
@@somthingsimplefull Yes delicious 😋 try to cook some turnip greens with smoke turkey necks you will not regret it.
@@somthingsimplefull Wham - Bam - Thank you Chef!
Very very beautiful
Hello.chefs
Lovely.
Chef.Manuel
Bombay
INDIA
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Removing the fat is sacrilegious 👨🏼🍳
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Didn't I see this same video within the last couple months on this very channel
I thought the same thing. Maybe they had to re-post it for some reason?
Sometimes they post an individual recipe as a short clip, then the full episode which contains that recipe is posted later.
Your all-in-one machine is simply a "please be that stupid and buy one" marketing ploy to get a dummy to spend up to $900 on a piece of crap you might try to use 3 times before you get rid of it. Good going ATK! Common sense people, don't by gimmicks.
Isn't that like 90 dollars worth of lamb tho?? Looks good, but stew is supposed to be the cheap-man's dinner.
Prices on meat depend heavily on where you are, here in the US beef would be the cheaper option surely.
In the Irish context it is cheap, use beef if you’re poor
Lamb is expensive in Ireland, even though we have so many sheep. A poor man's stew would use minced steak - what you call ground beef. Cooks quicker too! I have also seen some people make a sausage stew as well.
Meh, Irish stew is utterly dull. Soda bread is rather overrated.
I love your channel, but I - along with a huge number of other people - have adopted a ketogenic lifestyle. Seeing as there are so many of us... would you, please, consider investigating this style of eating and producing videos where we can also benefit from your expertise? I've lost 70 pounds in the last year and am healthier than I've been in ages so it difficult that there are no highly reputable sources like yourselves that do what you do. I want to continue to follow you, but I find so much less content nowadays that I'm interested in. I'd love it if you'd expand your content to include this healthy lifestyle diet. TIA
Congratulations on your weight loss 🪅🌟💫
Balanced diet and exercise is key, not gimmick diets
The keto way of eating is the answer to so many illnesses. Nonbelievers need not respond. I was 250 pounds, miserable and nothing was working to get it off. I'm now 130 pounds and happy. Meat, green vegetables and no sugar, processed foods, etc. I too find most cooking shows lacking in food that encourages a healthy way of eating. I watch them sometimes to see ways of cooking meats or vegetables, but discard any non-keto ingredients. Some of my favorite cooks need to lose a pound or two. It must be incredibly hard working with food and recipes daily when they are unhealthy.
@@ernestogalvan143 just eliminate sugar, that's all you need to do.
Check out Molly Purcell she releases Keto cooking videos all the time.
You constantly do this. You say ' classic' then just do your own version. That is NOT An Irish stew.
whats with the side kick. … i mean no offence but what exactly is she doing there…there is no need for the pepperlady
What is the point of you ?
What's that like, 100 bucks in lamb chops?