Soda bread and lamb-neck stew

all details

Soda bread is one of the easiest breads to make and it looks and tastes fantastic.

Soda bread and Irish stew.
Irish soda bread and lamb stew. Photo: Quentin Jones

Ingredients

  • Soda bread
  • 420g buttermilk
  • 600g plain flour
  • 2 tbsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 30g castor sugar
  • 60g butter, cut into cubes
  • Lamb stew
  • 1.25kg lamb neck, cut into 2cm cubes
  • Vegetable oil
  • Salt and pepper
  • 2 medium brown onions, diced
  • 3 carrots, diced
  • 2 celery sticks, diced
  • 6 garlic cloves, sliced
  • 300ml white wine
  • ½ cup plain flour
  • 1L beef stock, warmed
  • 6 sprigs thyme
  • 2 sprigs rosemary
  • 3 bay leaves
  • ½ cup chopped parsley

Method

Soda bread

Pre-heat oven to 140C. Sift the flour, baking powder, bicarbonate of soda, salt and sugar into a food-mixer bowl. Add butter and mix with beaters until mixture resembles a coarse crumb. Add buttermilk and mix until a soft dough is formed; do not over-mix. The dough can also be prepared by hand. Place dough on a lightly floured bench and knead until soft and not sticky, about one minute. Shape into a ball, place on a baking tray and cut a deep cross into the top. Bake for 45 to 60 minutes.

Lamb-neck stew

Brown lamb neck in a little vegetable oil in a frying pan. Season and reserve. In a heavy-based saucepan, heat a little vegetable oil and fry the onion, carrot, celery and garlic until soft and starting to brown. Add wine and reduce by half. Add flour and stir to combine. Add stock and bring to the boil. Add lamb, thyme, rosemary and bay leaves and cover with baking paper. Simmer for 1½ hours or until lamb is soft. Serve with chopped parsley and soda bread.

 

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  • Main Ingredients - Lamb
  • Cuisine - Irish
  • Course - Main-course
  • Occasion - Family meals

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  • Rating: 2 out of 5 stars

    Trying to impress the Irish-decentant parents-in-laws how wrong was it to serve this dish on St Patrick's Day. The Soda Bread is usually made with whole meal flour and didn't use buttermilk for a start and the stew had all the wrong flavours with the herbs etc in it. I don't think the Irish back in the day had much money let alone ingredients to throw around so the cut of meat, herbs weren't a part of their vocabulary really. I had hoped it was going to be a nice modern tweak on an old staple dish but it didn't do it for me. Overall- overdone!

    Commenter
    Kath's Kitchen
    Location
    Date and time
    April 04, 2014, 11:00AM

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