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My review
Chef John's Irish Pork Stew
70k
Chef John
"I'm sure you've heard by now that corned beef and cabbage is not authentic St. Patrick's Day food. I decided to do a little mash-up and this Irish pork stew with baby cabbage was the result. By the way, baby cabbage can be a little hard to find, but you can use Brussels sprouts, and no one will know the difference, mostly because there isn't one."
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Ingredients
2 h 50 m servings 401Original recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- Season pork cubes with salt and black pepper.
- Heat vegetable oil in a pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl and reduce heat to medium.
- Melt butter in the pot. Cook and stir onion with a pinch of salt in hot butter until onion is softened and translucent, 7 to 10 minutes. Add garlic; saute until fragrant, about 30 seconds.
- Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour beer into onion mixture. Cook and stir until thickened, 1 to 3 minutes.
- Stir pork, chicken broth, carrots, and celery into beer mixture; bring to simmer. Stir 1/4 cup parsley and balsamic vinegar into stew, reduce heat to medium-low, and simmer until pork is fork-tender, about 2 hours.
- Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until almost tender, about 5 minutes. Drain.
- Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper to taste. Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and top each with a pinch of parsley.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 215265 Ratings
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Most helpful positive review
3/17/2014
This was exceptional! I added a little extra garlic but otherwise made as-is. The wife commented that this was the best stew she has ever had. I am certainly not going to wait for St, Patrick’s ...
Most helpful critical review
3/14/2015
Didn't have a lot of flavor, wouldn't make again
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3/17/2014
This was exceptional! I added a little extra garlic but otherwise made as-is. The wife commented that this was the best stew she has ever had. I am certainly not going to wait for St, Patrick’s ...
3/18/2014
Served it to company on St. Patty's Day Eve, without first trying the recipe - which is something I never do. And everyone was delighted that I did! It was FANTASTIC! I had nearly 6 pounds of...
3/23/2015
Delicious Stew and very easy to make, I just have to say to all those saying they don't like the idea this has alcohol in it, if that's what you think then your cooking education is lacking. Yes...
3/17/2015
Delicious! Made the recipe exactly as written and we all loved it. Next time, however, I plan to roast the brussels sprouts before adding them to the stew rather than boiling them as the reci...
3/15/2014
I made this stew tonite and it is fantastic!!!!! I served it over colcannon so I didn't add the Brussels sprouts. I would rate this recipe 100 stars! Thank you Chef John!
3/16/2015
Absolutely delicious.. Couldn't have been happier with the way it turned out. I all-way like to made the recipe once as written, the way the chef did it. But I love it wend someone do the recipe...
3/16/2014
I used "country style ribs" and omitted the caraway seed. The meat was incredibly tender and flavorful. I also used small wedges of cabbage instead of sprouts. My family and guests raved. Thanks...
11/16/2014
Just made this last night. One word to describe it: AMAZING!! Best stew ever!!! The Brussels sprouts give it an extra texture and flavor that was just yummy! Will definitely be making this oft...