Here's a great little recipe that's an all-in-one. Meat AND vegetables. Of course being irish there are potatoes! Rustic and warm, this is a great one for a cool day at home, the smell of it cooking is homely and inviting. Added to that, it is yummy and economical !
Ingredients:
6 meaty lamb forequarter chops, fat rind removed
2 large carrots, chopped
5 medium potatoes, peeled, and thickly sliced
1 leek, thickly slicked
1/8th savoy cabbaged, sliced (roughly 150g)
4 rashers bacon
2 tb beef stock powder
2 tb plain flour
200ml water
200ml Guinness
Method:
Trim fat rind off forequarter chops, and prepare other ingredients - i.e. chopping/peeling/slicing
Then layer the lamb
Then the remainder of the vegetables and top off with the last two rashers of bacon.
In a jug, measure out the beef stock powder, flour and then add enough Guinness to reach 200ml. Stir thoroughly and add enough water to make 400ml. Stir again.
Pour over the lamb and vegetables, turn slow cooker onto medium and place the lid on top.
Cook for 5 hours, if you feel like it, at 5 hour mark, remove bones before serving.
5 comments:
Yum Liss!! I can't wait for winter meals, bookmarking this one!
This looks fantastic!! Nice change from corned beef! Mmmmm
Hi Liss
I was just wondering about the setting on the slow cooker. I only have a 'low' or 'high', but no medium. Do you have any suggestions, oh clever cookie? Thanks muchly!
Hey Kylie!
If your high boils, then put it to low. it needs to be a slight simmer if you know what I mean?
Thanks, I put it on low and checked it at the five hour mark - it was PERFECT! The meat fell off the bones and was meltingly tender. This was so easy and delicious, I'll definitley be making it again.
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