Comments on: Modern Irish stew http://foodpluspolitics.com/2008/11/18/modern-irish-stew/ Recipes from scratch and a lot of chatter about food ( plus a little about politics ) Fri, 26 Feb 2010 00:15:43 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: ellaella http://foodpluspolitics.com/2008/11/18/modern-irish-stew/#comment-4006 ellaella Mon, 24 Nov 2008 17:41:52 +0000 http://foodpluspolitics.com/2008/11/18/modern-irish-stew/#comment-4006 What the farmer doesn't know won't hurt! I can only imagine the flavor. And you've got bones for stock. A few cuts of beef here are known as "butcher's cuts" because they're tough, but really flavorful when made right. One, called hangar steak, has become rather expensive because it's used for fajitas. Used to be dirt cheap until it was gentrified. What the farmer doesn’t know won’t hurt! I can only imagine the flavor. And you’ve got bones for stock.

A few cuts of beef here are known as “butcher’s cuts” because they’re tough, but really flavorful when made right. One, called hangar steak, has become rather expensive because it’s used for fajitas. Used to be dirt cheap until it was gentrified.

]]> By: Stonehead http://foodpluspolitics.com/2008/11/18/modern-irish-stew/#comment-4002 Stonehead Mon, 24 Nov 2008 13:52:40 +0000 http://foodpluspolitics.com/2008/11/18/modern-irish-stew/#comment-4002 There are still a few of us who eat mutton, especially here in the UK. I love the flavour and am more than happy to cook mutton very slowly until its more tender than most lamb. It's difficult to find, even in specialist butcher's shops, but I'm fortunate in being able to swap the use of land, homebrew or pork for older sheep from a neighbouring farm. The farmer thinks I'm a bit mad for wanting worthless, knackered, old sheep but you get a lot more meat than you do from a lamb and the flavour is outstanding. <em>Stonehead's last blog post..<a href='http://stonehead.wordpress.com/2008/11/23/cant-you-have-pork-without-killing-the-pigs/' rel="nofollow">?Can't you have pork without killing the pigs??</a></em> There are still a few of us who eat mutton, especially here in the UK. I love the flavour and am more than happy to cook mutton very slowly until its more tender than most lamb. It’s difficult to find, even in specialist butcher’s shops, but I’m fortunate in being able to swap the use of land, homebrew or pork for older sheep from a neighbouring farm. The farmer thinks I’m a bit mad for wanting worthless, knackered, old sheep but you get a lot more meat than you do from a lamb and the flavour is outstanding.

Stonehead’s last blog post..?Can’t you have pork without killing the pigs??

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