Monday, March 9, 2015

Irish Stew with Innis & Gunn

Well, St. Patty's Day is just around the corner and everyone is ready to get their Irish on. But, hey, Scotland is close enough, right? While the Irish can claim the rights to great stout, Scotland is known for its fine whiskey. 

The folks at Innis & Gunn shared a great Irish Stew recipe. I'm told The stew pairs beautifully with their current seasonal beer release, Innis & Gunn Irish Whiskey Aged Stout. Here's a peek at its profile:


Tasting Notes


Malt:  I&G Ale Malt, Crystal Malt, Roasted Barley, Chocolate Malt, Raw Wheat

Hops:  Super Styrian
Maturation: Over Irish Whiskey-infused American oak heartwood in the Oakerators®
Colour:  Black
Smell:  Chocolate, treacle, roasted coffee beans and dried fruit
Taste:   Earthy hops, rich malt and a nice cocoa bitterness
Finish:  Complex and satisfying with a lingering oaky sweetness and a creamy mouthfeel
Drink With: Rich beef stew, oysters, treacle pudding or blue cheese



Irish Whiskey Aged is available in select cities at $9.99 for a 4-pack and approx $6-$7 on draft... while stocks last!


Irish Stew: Created by Innis & Gunn chef, Russell Smith

  

Ingredients:

1 lb. lamb shoulder, cut into large cubes
1 bottle Irish Whiskey Finish
1 onion, sliced
1 leek, roughly sliced
1 large clove garlic, sliced
Handful of baby onions
  
  
2 carrots, cut into rough cubes
4 potatoes, cut into cubes
1.5 cups of lamb stock
2 bay leaves
3 tbsps. flour

Method:

  • In a casserole pan, fry the lamb in vegetable oil in 2 or 3 batches to give a really good dark colour
    all over.
  • Remove all of the lamb from the pan, add the sliced onions and bay.  Gently sweat for 10 minutes to soften and sweeten them, stirring occasionally.
  • Add the garlic, leek and carrots and sweat for another 3-4 minutes.
  • Add the flour, and stir through.  Add the beer and reduce by half.
  • Return the lamb to the pan and add the stock.  Bring the pan to the boil, and skim off the foam and scum that comes to the surface.
  • Cover tightly with tinfoil and a lid, and place in an oven at 300 degress fahrenheit for 1 hour.  Remove and add the diced potato and baby onions.  Return the pan to the oven for an hour.  The lamb should be soft and tender, but still hold together.  If not, return to the oven, checking every 20 minutes.  Check the seasoning.  Allow the stew to rest for 15 minutes once out the oven, and serve with crusty bread and steamed greens.
  

  

  






No comments:

Post a Comment