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Rich Oxtail Stew

SERVES: 6
PREP TIME: 20 MINUTES
STOVE TOP TIME: 1 HOUR 40 MINUTES
WONDERBAG TIME: 8 HOURS OR OVERNIGHT
DIFFICULTY: MODERATE TO DIFFICULT

INGREDIENTS

  • 1.5kg Oxtail
  • 15ml Butter
  • 15ml Oil
  • 5ml salt
  • 10-12 Pickling Onions
  • 3 cloves garlic, chopped
  • 1 Stick Celery, chopped
  • 2-3 Medium Carrots, sliced
  • 15ml Mixed Herbs
  • 1 Tin, Chopped Tomato
  • 1 Tin, Tomato Puree
  • 60ml Brown Sugar
  • 5ml course Black Pepper
  • 500ml Red Wine or Beef Stock
  • 500ml Beer – Lager
  • 2-3 Bay Leaves
  • 1-2 Beef Stock Cubes or Stock Pot

DIRECTIONS

  1. Trim excess fat, brown the oxtails in the heated oil and butter and remove from the pot.
  2. Sauté the onions, garlic and vegetables.
  3. Add the wine and spices and boil for 10 minutes.
  4. Return the oxtail to the pot together with the peppercorns, bay leaves and stock cubes.
  5. In a separate pan, heat the beer and pour over enough to cover 2/3 of the oxtail.
  6. Add the sugar beans, if using.
  7. Add the wine and spices and boil for 10 minutes.
  8. Bring to the boil while stirring, reduce heat, cover and simmer for 1 hour 20 minutes.
  9. Place the lidded pot in the Wonderbag and leave to cook for at least 8 hours or overnight.
  10. This dish improves if refrigerated overnight and reheated before serving the following day.
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Traditional Irish Stew

SERVES: 4
PREP TIME: 10 MINUTES
STOVE TOP TIME: 45 MINUTES
WONDERBAG TIME: 4 – 6 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 1.3kg lamb neck chops (8 – 10)
  • 4 medium sized carrots
  • 4 medium sized onions
  • 15g butter
  • Oil or dripping
  • 7,5ml salt
  • 750ml vegetable broth (3 cups)
  • 250ml cream (1 cup)
  • 10ml salt
  • 5ml coarse black pepper
  • 600ml lamb bouillon
  • 4 large potatoes, peeled and halved
  • 15ml chopped parsley
  • 15ml chopped chives
  • 5ml chopped thyme
  • Thyme sprigs for garnish

 DIRECTIONS

  1. Shred some of the lard or oil into a heavy casserole dish. Peel the onions, potatoes and carrots.
  2. Trim away any excess fat on the pieces of lamb neck. Bones need not be removed.
  3. Cut the carrots and onions into quarters.
  4. Toss meat in casserole until colour changes and repeat with onions and carrots.
  5. Remove and set aside.
  6. Place the potato halves, cut side down in the bottom of your casserole.
  7. Place the meat, onions and carrots on top.
  8. Add stock and season carefully.
  9. Simmer gently with the lid on for 30 minutes.
  10. Place the sealed pot on a cloth or mat in the Wonderbag and close.
  11. Leave to cook for 4 – 6 hours.
  12. Remove the casserole and carefully pour the cooking liquid into a small pan.
  13. Reduce by 1/3 and stir in the butter and chopped herbs.
  14. Pour ½ over the Irish stew, mix gently and pour the rest on top.
  15. Garnish with thyme sprigs and serve.
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Classic Slow Cooked Mutton and Savoy Cabbage Stew

SERVES: 6 – 8
PREP TIME:
10 MINUTES
STOVE TOP TIME: 30 MINUTES
WONDERBAG TIME: 4 ½ HOURS
DIFFICULTY – EASY

INGREDIENTS

  • 2 ½ kg lamb or mutton on the bone (shoulder, shank or neck), cut into 3cm slices
  • 2 ½ kg green OR savoy cabbage
  • 1 bunch spring onions
  • 2 sprigs rosemary
  • 2 cloves garlic, crushed 500ml water
  • 6 teaspoons whole black peppercorns Salt to taste (3 – 4 teaspoons)

DIRECTIONS

  1. Cut the cabbage into quarters through the core, and cut each quarter into 2 or 3 wedges.
  2. If using baby savoy, cut each cabbage into 4 wedges (the core holds the leaves together during the long cooking process)
  3. Chop the spring onions and crush the garlic
  4. Pour the water into a large casserole dish or pot
  5. Place a layer of lamb, then cabbage, spring onions, garlic and a rosemary sprig and sprinkle with salt and peppercorns.
  6. Repeat layering until the meat and cabbage is finished. The final layer should always be cabbage
  7. Cover and bring to the boil
  8. Simmer for 30 minutes with the lid on
  9. Place the well-sealed pot into the Wonderbag on a mat or pot stand
  10. Seal the bag and leave for 4 ½ hours
  11. Open and serve with boiled potato, flat bread and lingonberry jam.