HT SP Irish 180mins plus cooling
Serves 4-6 Hot
900g/2lb Neck of Mutton
3 sprigs Thyme
1 Bay Leaf
1.1L/40fl.oz. Cold Water
Salt and Black Pepper
2 tbsp Pearl Barley, washed
1 large Onion, chopped
1 Turnip, diced
2 Carrots, diced
1/2 small white cabbage,
1. Place the meat, thyme, bay
leaf and water in a large saucepan, bring to the boil and remove any scum from
2. Add the barley, salt and
pepper, bring back to the boil then reduce the heat, cover with a loose fitting
lid and simmer gently for 1 ˝ hours.
3. Add all the vegetables to
the meat, bring back to the boil then reduce the heat and simmer for a further 1
4. Remove the meat from the
pan with a slotted spoon, take the meat off the bone, return the flesh to the
broth mixing well then set aside to get cold.
5. Once cold, remove any fat
which has solidified on the top then reheat and serve hot.
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