Irish Coddle

[Sunset]

I'm always looking for any excuse to have friends and family over for food and libation. So, holidays are practically a gimme. For St Padraig's this year I brined a brisket(12days), and prepared a side that stole the show and has now become a main for us. Irish coddle...one of my top 5 favorite comfort foods. There's no "right" way to prepare coddle, and I'm reasonably sure there are as many coddle recipes and there are kindly old grandmums in Ireland. So take the following as merely a guideline.

1 dutch oven(I use Staub, but any super heavy cast iron pot with a tight lid will do)
2lb russet potato
1 sweet potato(holds its texture better than a yam)
1lb thick cut bacon(I source mine from Roundman in Ft Bragg CA)
1lb Irish sausage(Roundman again)
2 large white onion cut into slices
parsley
1C apple cider
Splash Guinness Stout(not being the wasteful sort, I promptly quaff the remainder)

-Clean and slice potato into 1"-2" slices(I leave the skin on)
-In a med heat pan cook bacon about 50%(very rubbery, never crispy)
-Remove bacon to drain and add 1lb sausage cooking for color only.(again about 50%)
-Remove all but 2Tbs fat from pan being careful to leave fond(the brown stuff stuck to the pan) intact.
-Saute onions until aromas are released(about3min) add salt&pepper to taste
-Remove onions and set aside
-Layer ingredients(potato,onion,bacon,potato,sausage, onion etc) until pot is full to the rim(dont worry, the volume will shrink as it cooks)
-Add 1 cup apple cider and half cup or so guinness. The liquid portion of the recipes is important, always make sure you have about an inch of fluid in the pot to facilitate even cooking(steaming) and to prevent the bottom layer from burning. Its a good idea to check the fluid level and either add or remove fluid as necessary
-Sprinkle a Tbs or 2 parsley on top
-Cover tightly with lid.(covering the pot first with aluminum foil will help make a positive seal)
-Place in pre-heated 325deg oven for +/- 3hrs
-At this point I'll usually start hitting the Jameson 18yr(optional)



Here's the entire St Padraig's day feast. Corned beef hash with braised cabbage and mustard sauce. Coddle and roast winter veg(parsnip, onion, turnip)



A fabulous by-product of the coddle process. Bacon stock! Worth it's weight in gold...



I sure hope these pic links work...

[N'awlins]

"Bacon stock! Worth it's weight in gold..."- I think I've just found my new signature! Damn it Sunset!...I was forced to eat a Burger King lunch today, and now this?! Just kidding, it DO look deliciouso though!

[2Beers]

Mmm...looks good!

[Sunset]

Thanks! Plenty more where that came from...

[burma.girl]

That's.So.Farkin'.Awesome!!!
We'll DEFINITELY be trying this! Alas, it's been so hot lately, will prolly hafta wait until it "cools down," to saaaayyyy....UNDER 100°

[Sunset]

(07-18-2012 12:57 PM)burma.girl Wrote:  That's.So.Farkin'.Awesome!!!
We'll DEFINITELY be trying this! Alas, it's been so hot lately, will prolly hafta wait until it "cools down," to saaaayyyy....UNDER 100°

^^^Agreed...+1 gazillion. You folks are enduring quite a scorcher over there. I'll post up some lighter fare soon. Maybe a seafood dish or two...

[knitterbookbinder]

(07-18-2012 01:15 PM)Sunset Wrote:  I'll post up some lighter fare soon. Maybe a seafood dish or two...

Anything involving "bacon stock" works for me!