Jerry Smith's Journal: Haute cuisine

Simpel question: what ingredients belong in an Irish stew? Not a quiz, just want to know how to make an original stew that would be recognised as such by an Irishman. Can't find convincing stuff on this subject on the internot.

Re:Irish Stew according to Google

[Jerry Smith]

Nothing to add.
http://en.wikipedia.org/wiki/Hutspot [wikipedia.org] mentions a Dutch variety, hutspot, 'HUD-spot' (_U_ pronounced like the one in 'burn'). Hutspot originally doesn't involve meat, if it does it's mostly pork, and not necessarily the best parts, ehem.
Funny, Ireland is mentioned as using the potato since 1588, and the Netherlands since 1574. So Irish stew could be 'inspired' by hutspot.

I won't tell anyone ;c)

Most important thing

[MysteriousPreacher]

Go for decent quality lamb. I don't know if you remember the Irish stew they serve in the work canteen but it's a bloody nightmare. They use lamb of the absolute lowest grade. it's like chewing a string and ballistics gel sandwich.

Re:Most important thing

[MysteriousPreacher]

Ah, I forgot the most important tip. Irish stew gets better with age, at least for a few days anyway. It'll taste a lot better on the second or third day.

Re:Most important thing

[Jerry Smith]

Most dishes do: curries, soups, meats, they get a tenderness and also crunchy bits that only ageing can do.

Re:Most important thing

[Jerry Smith]

if you remember the Irish stew they serve in the work canteen

Yes, if I try real hard, but my therapist strongly disagrees.