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Beef stew- what stout?

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    #32
    jam_mac_jam
    Registered Users Posts: 4,731 ✭✭✭jam_mac_jam


    machaseh wrote: »
    I've had better and worse irish stews, ranging from a very mediocre one in temple bar to a very good one on Inisheer island, but I would prefer our own recipe any day.

    Now we would usually not put the vegetables and potatoes IN the stew, but would rather boil them separately and serve on the side. I don't mind them being in the stew either though. The main thing is the lack of flavour in the Irish stew compared to our own one.

    We also have various other beef and other stew recipes all of which are much better than the Irish stew.

    Hazepeper made with wild hare (a bit expensive though)
    Hachee made with beef but a WHOLE lot of sliced onions (more of a workers dish)
    Zoervleisj which has a more sweet n sour-ish taste. It was traditionally made with horse but nowadays we would mostly use beef.
    Stewed rabbits
    Snert which is a thick green pea soup with loads of meats and sausage and vegetables in it for winter

    Etc.

    Of course I understand that Ireland being historically a super poor nation didn't have the same access to delicious spices that we had historically but it shows in the end result.


    Can you not just make your suggestions about possible other dishes without being so rude about Irish food and stews?


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    #33
    the beer revolu
    Registered Users Posts: 17,039 ✭✭✭✭the beer revolu


    jam_mac_jam wrote: »
    Can you not just make your suggestions about possible other dishes without being so rude about Irish food and stews?

    Doesn't seem to be able to do that.
    Possibly because they are the type of person who's opinions are actually facts, while everyone else's opinions are just opinions.


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    #34
    jam_mac_jam
    Registered Users Posts: 4,731 ✭✭✭jam_mac_jam


    the beer revolu wrote: »
    Doesn't seem to be able to do that.
    Possibly because they are the type of person who's opinions are actually facts, while everyone else's opinions are just opinions.

    Would understand if they were French or Italian...


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    #35
    [Deleted User]
    Posts: 0 ✭ [Deleted User]


    RasTa wrote: »
    Guinness Extra stout my fav. Also, use beef cheeks
    the beer revolu wrote: »
    Also, beef cheeks are rather inexpensive, if sometimes difficult to source. Shin is a good substitute.

    shin is superior to cheeks, imo. Melts in your mouth practically if done correctly.
    the beer revolu wrote: »
    Dunkleweiss (eg, Erdinger dunkle) can be lovely in a stew, or a dark Belgian ale.

    Never even thought of using a dunkelbier. Will definitely give it a bash. Carrig brewing do a lovely black IPA called Coalface. Has anyone ever used a pale ale or IPA?


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    #36
    Loveinapril
    Registered Users Posts: 2,337 ✭✭✭Loveinapril


    I find beef cheeks to be a bit too beefy (is that a thing?!). They are incredibly deep in flavour so I wonder would they work alongside stewing beef to even out the flavour a bit.


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    #37
    the beer revolu
    Registered Users Posts: 17,039 ✭✭✭✭the beer revolu


    Loveinapril wrote: »
    I find beef cheeks to be a bit too beefy (is that a thing?!). They are incredibly deep in flavour so I wonder would they work alongside stewing beef to even out the flavour a bit.

    Cheeks are very beefy, alright.
    Shin might be for you.
    I don't see why you couldn't mix them although you might have slightly different cooking times.


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    #38
    the beer revolu
    Registered Users Posts: 17,039 ✭✭✭✭the beer revolu


    Stew in the oven now.
    Buffalo shin. Cut rings on the bone, well browned.
    Onion, celery, carrot, leek, garlic, couple of slices of ginger, fresh herbs: bayleaf, marjoram, thyme, rosemary, sage.
    Tin of tomatoes, red wine.
    Oven for about 3 hours 140C


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    #39
    Mystery Egg
    Moderators, Recreation & Hobbies Moderators Posts: 2,592 Mod ✭✭✭✭Mystery Egg


    Feeling inspired by this thread, I stuck a stew on myself last night.

    Base of smoked lardons, onion, celery, carrot and garlic. Then diced stewing beef (no shin to be had sadly), chunky carrots, mushrooms halved and fried in butter, beef stock, passata, beer, thyme, bay, worcestershire sauce, dash of sugar, s&p, and cooked on low for 4 hours.

    Going to enjoy it tonight with mash.


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    #40
    RasTa
    Closed Accounts Posts: 15,116 ✭✭✭✭RasTa


    The only good food the Dutch do is those stroopwaffle things. The rest is meh, like the German rubbish.


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    #41
    the beer revolu
    Registered Users Posts: 17,039 ✭✭✭✭the beer revolu


    RasTa wrote: »
    The only good food the Dutch do is those stroopwaffle things. The rest is meh, like the German rubbish.

    Saying something like that about any cuisine is just ignorant.
    Isn't that what the Dutch, arrogant chap was doing? When people say stuff like this, usually they are just displaying that they don't really know anything about the cuisine in question.


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    #42
    Masala
    Registered Users Posts: 3,493 ✭✭✭Masala


    Feck it..... ye have wanting to make a stew now!!!

    So off to butchers soon and then Tesco for veg anf O'haras (if none... Kilkenny)

    And some baby potatoes and brown bread!


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    #43
    BailMeOut
    Registered Users Posts: 2,986 ✭✭✭BailMeOut


    Always shin but in cut in large fist sized pieces with at least one per serving. Personally I do not like stout in my strew and use a lighter beer or ale but red nwine would be my first choice. Most important ingredient however is good lardons!


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    #44
    limnam
    Registered Users Posts: 9,171 ✭✭✭limnam


    UnknownSpecies wrote: »
    Look for Leann Follain .


    This


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    #45
    Masala
    Registered Users Posts: 3,493 ✭✭✭Masala


    Masala wrote: »
    Feck it..... ye have wanting to make a stew now!!!

    So off to butchers soon and then Tesco for veg anf O'haras (if none... Kilkenny)

    And some baby potatoes and brown bread!

    Right..... made this with Stewing Beef from butcher. Used 2 x bottles if o'haras leann stout. They in Tesco at €2.99 a bottle. Tried some in a glass myself before throwing into the stew.... didn't like it to be truthful!

    However... the stew was fabulous. Did need a top up of a pint of OXO to keep enough liquid in the pot.


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    #46
    limnam
    Registered Users Posts: 9,171 ✭✭✭limnam


    the beer revolu wrote: »
    Stew in the oven now.
    Buffalo shin. Cut rings on the bone, well browned.
    Onion, celery, carrot, leek, garlic, couple of slices of ginger, fresh herbs: bayleaf, marjoram, thyme, rosemary, sage.
    Tin of tomatoes, red wine.
    Oven for about 3 hours 140C


    Where did you get the Buffalo shin beer?


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    #47
    Lewis_Benson
    Registered Users Posts: 2,021 ✭✭✭Lewis_Benson


    Guinness west indies porter works well.


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    #48
    the beer revolu
    Registered Users Posts: 17,039 ✭✭✭✭the beer revolu


    limnam wrote: »
    Where did you get the Buffalo shin beer?

    O'mahony's in the English Market regularly have buffalo. You wouldn't tell it apart from beef - just extra tasty beef. Priced the same as beef, too.


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