Which cuts of meat are used in this Irish stew?

Mutton breast and shoulder – 1 1/2 kg for 5 servings. The meat is washed, cracked and cut into smaller pieces.

How is the dish layered in the pot?

In layers: first melted butter, then a little cut-up pointed cabbage and finely cut roots, potatoes and onion, then meat, then cabbage and roots again, and so on. A little pepper and salt is sprinkled between each layer.

How long should the dish cook?

First it steams about 1/2 hour under a tight-fitting lid in a hot oven or over low heat. Then it simmers on under the lid until everything is tender, about 1 1/2 hours – around 2 1/2 hours in all.

Should you add liquid?

Only if needed: after the first half hour of steaming, add 1/4–1/2 liter of boiling water. The vegetables release plenty of liquid on their own.

Irish Stew

Name: Irish Stew
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 5 servings
Cuisine: Norwegian
Ingredients: 1.5 kg mutton breast and shoulder (washed and cut into smaller pieces); 60 g butter; 2 pcs heads of pointed cabbage (cut up); 1 pcs onion (finely cut); 0.5 kg potatoes (peeled and sliced); 300 g mixed root vegetables (finely cut, e.g. carrot and turnip); pepper (to taste); salt (to taste); 4 dl water (boiling, 2.5–5 dl if needed)

Irish stew from Erken 1914: mutton breast/shoulder layered in a pot with pointed cabbage, onion, potatoes and mixed roots, seasoned with salt and pepper, steamed under a tight lid for 30 min, optionally with 2.5–5 dl boiling water, and simmered on about 1.5 hours.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 240 (falt i det fri)

Be the first to rate

About the dish

Erken's version of the Irish stew, placed among the mutton dishes in the meat chapter (1914). Everything is layered in the pot and steamed under a tight-fitting lid with minimal liquid.

How to make it

1
Layer it in
Melt the butter in the pot. Add a little of the cut-up cabbage and a little of the finely cut mixed roots, potatoes and onion.
2
Meat and more layers
Place the washed meat, cut into smaller pieces, on top. Continue in layers with cabbage, roots and meat. Sprinkle a little pepper and salt between each layer.
3
Steam
Put the pot in a hot oven or over low heat and let it steam under a tight-fitting lid for 30 minutes.
4
Finish cooking
If needed, add 2.5–5 dl boiling water and let it simmer on under the lid until everything is tender, about 1 1/2 hours.

Changes from the original

Measures converted to modern units. The original mentions "mixed roots" in the method without an amount in the ingredient list; an estimated amount of root vegetables is included. Pointed cabbage can be replaced with white cabbage.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 240) → Modernised~78% of the text changedremovedadded

~~1 1/2 kg. faarebryst~~ 1,5 kg fårebryst og ~~bog~~ fårebog (vasket og delt i mindre stykker). 60 ~~gr. smør~~ g smør. 2 ~~spidskaalhoder~~ stk spisskålhoder (oppskåret). 1 stk løk ~~1/2 kg.~~ (finskåret). 0,5 kg poteter (skrelte og skåret i skiver). 300 g blandede rotfrukter (finskåret, f.eks. gulrot og nepe). pepper ~~salt. Smørret smeltes~~ (etter smak). salt (etter smak). 4 dl vann (kokende, 2,5–5 dl om nødvendig). Smelt smøret i ~~gryten, heri lægges noget~~ gryten. Legg i litt av den ~~opskaarne kaal~~ oppskårne kålen og litt av de ~~finskaarne~~ finskårne blandede ~~røtter, poteter~~ røttene, potetene og ~~løk, herpaa lægges~~ løken.. Legg det ~~vaskede, knækkede,~~ vaskede kjøttet, delt i mindre ~~stykker opskaarne kjøt, herpaa kaal og~~ stykker, over. Fortsett lagvis med kål, røtter ~~igjen o. s. v. lagvis. Mellem hvert lag strøes~~ og kjøtt. Strø litt pepper og ~~salt. Gryten sættes enten~~ salt mellom hvert lag.. Sett gryten i varm ~~ovn~~ stekeovn eller over svak varme og ~~damper~~ la den dampe under ~~tætsluttende lok 1/2 time; hvis~~ tettsluttende lokk i 30 minutter.. Tilsett om nødvendig ~~tilsættes nu 1/4—1/2 l.~~ 2,5–5 dl kokende ~~vand; smaakoker~~ vann og la småkoke videre under ~~lok,~~ lokk til alt er mørt, ca. 1 1/2 time.

Note on Modernised

Mål omregnet til moderne enheter. Originalen nevner «blandede røtter» i fremgangsmåten uten mengde i ingredienslisten; en anslått mengde rotfrukter er tatt med. Spisskål kan erstattes med hodekål.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Which cuts of meat are used in this Irish stew?: Mutton breast and shoulder – 1 1/2 kg for 5 servings. The meat is washed, cracked and cut into smaller pieces.
How is the dish layered in the pot?: In layers: first melted butter, then a little cut-up pointed cabbage and finely cut roots, potatoes and onion, then meat, then cabbage and roots again, and so on. A little pepper and salt is sprinkled between each layer.
How long should the dish cook?: First it steams about 1/2 hour under a tight-fitting lid in a hot oven or over low heat. Then it simmers on under the lid until everything is tender, about 1 1/2 hours – around 2 1/2 hours in all.
Should you add liquid?: Only if needed: after the first half hour of steaming, add 1/4–1/2 liter of boiling water. The vegetables release plenty of liquid on their own.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!