Recipe: Irish Stew with Homemade Piccalilli (using lamb chops)

IRISH STEW WITH PICCALILLI

"This isn't a dish we would get often at home, which was too bad because we all loved it, especially with piccalilli, a mustard pickle of cauliflower, onions, and other vegetables. A lot of places in the States serve what they call Irish stew, but it's made with beef. Real Irish stew is not made with beef. At all. Traditionally it is made with lamb neck or shinbones (known as gigot), but I use shoulder chops because they are meatier and you can get a good sear on them, which adds flavor. Irish stew would not really include carrots, by the way, but I add them for sweetness."



Kosher salt and freshly ground black pepper
4 (8 ounces each) lamb shoulder chops
2 tablespoons canola oil
2 yellow onions, quartered lengthwise
2 carrots, peeled and cut crosswise into 2-inch pieces
3 cloves garlic, thinly sliced
1 large fresh bay leaf
2 russet potatoes, peeled and quartered
3 cups water
3 tablespoons chopped fresh thyme
Piccalilli (recipe follows)

TO BROWN THE CHOPS:
Sprinkle salt and pepper liberally over both sides of the lamb chops. In a flameproof casserole over medium-high heat, heat the oil until it shimmers. Brown both sides of the lamb chops well (2 to 3 minutes per side), working in 2 batches so the pot is not crowded. Transfer the browned lamb to a plate and set aside.

TO COOK THE STEW:
Blot the oil from the pot with a wad of paper towels. Add the onions, carrots, garlic, and bay leaf. Top the vegetables with the chops and any collected juices on their plate. Add the potatoes and water. Bring the liquid to a boil. Lower the heat to medium, cover the pot, and let the chops simmer for 1 1/2 to 2 hours, until the meat is very tender.

Adjust the salt and pepper seasoning to taste. Stir in the chopped thyme and serve immediately, with piccalilli on the side.

The stew can be made the day before and gently reheated on the stove or in the oven at 300 degrees F for 30 minutes.

Makes 4 servings

PICCALILLI
Makes 5 pints

"This vegetable relish, a derivative of Indian pickle, is served cold, as a traditional accompaniment to rich stews. For this version, which features cipollini onions, do NOT use red beets, as they will stain the onions. The idea is to cut the vegetables so that they are all about the same size, giving the relish a nice finished look. The recipe calls for about 4 pounds of vegetables; feel free to mix and match them according to your taste or use others, such as carrots, broccoli, white turnips, or zucchini. The piccalilli can be stored in the refrigerator for up to 2 weeks."



2 pounds large (3-inch-diameter) white or golden beets, unpeeled but trimmed of greens and tips 6 tablespoons kosher salt
2 quarts water
2 cups cauliflower florets (cut into 1-inch pieces, about 10 ounces)
5 cups whole peeled and trimmed cipollini onions (about 24 ounces)
2 cups halved radishes (stem and root ends removed, about 12 ounces)
3/4 cup ground turmeric
3/4 cup all-purpose flour
1 cup sugar
1/2 cup Dijon mustard
4 cups Champagne vinegar

TO COOK THE BEETS:
Cover the beets with cold water in a heavy saucepan and boil until fork tender, about 1 1/2 hours. Drain them in a colander and let them cool just until you can handle them. Peel them warm (the skin slides right off if they're warm), then cut them into 3/4-inch cubes. You should have about 3 cups.

TO BRINE THE VEGETABLES:
Place the salt and 1 quart of the water in a 2-gallon zip-top bag. Seal the bag and massage it a few times to help dissolve the salt. Add the beets, cauliflower, onions, and radishes to the bag along with the remaining 1 quart of water. Seal the bag again, pressing out any air, so that the vegetables are completely submerged. Place the bag in a large bowl (to stabilize it) and let the vegetables sit on the counter for several hours, or refrigerate overnight.

When ready to use, drain the vegetables in a colander, rinse them in cold water, and drain again.

TO MAKE THE SAUCE:
In large flameproof casserole, whisk together the turmeric, flour, sugar, mustard, and 1 cup of the vinegar to make a paste. Add the remaining 3 cups of vinegar and whisk until smooth. Over medium heat, bring the sauce to a boil and cook until it thickens, about 3 minutes, whisking continually to keep lumps from forming. Add the vegetables, stirring to coat them, and cook for 5 minutes. Remove from the heat and allow the mixture to cool to room temperature.

Store the piccalilli in the refrigerator for up to 2 weeks.

Used by permission to Recipelink.com from Ten Speed Press
Adapted from source: My Irish Table by Cathal Armstrong and David Hagedorn