The Irish Meal I Can't Stop Eating

this centuries old Dublin coddle is hands down one of the best comfort food dishes you've probably never even heard of and I'm telling you if you haven't had it you've been missing out big time it's an incredible meal of roasted onions with sausage carrots and potatoes in a seasoned up broth that is slow cooked to Perfection oh you have got to try this Dublin cuddle recipe and if you do I have a feeling you're going to love it let's start off by knocking out some print sound good let's cook in Chef Billy pesi fashion we have two medium-sized yellow onions you could use a white or even a sweet here what we want to do is slice off the ends slice it in half remove that outside peel then we are going to thinly Julian it just like this and when doing it I usually get about 3/4 of the way through and then roll the onion over to stabilize it and then continue to slice let's set these to the side and then next I have two mediumsized leaks now you never want to go too far into that dark green area because it can become really bitter especially when you cook it down so we're going to slice it right before that next I'm going to slice it in half lay the leaks on that flat cut side and then I'm going to thinly drul in just like with the yellow onions now because leaks are dirty I'm going to add them right to a colander and then rinse them well under cold water just to remove any unwanted particles or dirt then I'm going to briefly set those to the side next up I have 12 oz of thick cut Applewood smoked bacon Now in Ireland the bacon they get is known as back bacon or as they would call it rashers you can occasionally find this at a grocery store but often you can find it at a local butcher shop or even seasonal markets but because I could only get thick cut bacon this will still work excellently what we're going to do is slice it into about 1 in pieces and in addition if you don't have any bacon at all feel free to cut up any spare pork chops into 1in cubes those will also be very delicious in this and even though the bacon is cured I still like to give my cutting board a wash with hot water and soap to get those Smoky flavors off of it while I continue to prep up other stuff now let's take that bacon over to the cooktop next I have a large 2 gallon enameled pot you could use a dutch oven or just a regular pot would work well also we are going to turn the heat up to medium then I'm going to add in our bacon and the goal here is to cook it until crispy Brown after about 2 to 3 minutes and frequently stirring I'm just going to turn the heat down to low low medium and while continually stirring I bet you do this as well your other hand goes on your hip try to remember this the next time you're stirring something I bet you do it as well it's hilarious and after about an additional 7 to 8 minutes our bacon is nice and crisp Brown you can see that it's rendered a good amount of fat I'm going to swap out this spoon for a slotted spoon and then take that crispy bacon and set it to the side in a bowl now I'm just going to adjust the heat up to medium and once the oil begins to lightly smoke I'm then going to add in a eight Irish Banger sausages what I'm looking to do here is get a little blister Brown sear on both sides which is only going to take about 2 to 3 minutes per side that extra little golden color on there is just going to add more flavor to this Dublin cotle and I'm guessing you may be thinking Chef Billy what on Earth is an Irish Banger well this is a classic Irish sausage loaded up with things like garlic mace Rosemary and Sage but they can be hard to find at a local store however I've got a great recipe video that you can check out that walks you from A to Z on how exactly to do it they are 100% worth making at home and are absolutely delicious plus they freeze really well but you're probably not going to make homemade sausage and if you don't a brw worst is an excellent and a perfect substitute so you can absolutely use that all right just heading back over to the pot the bangers look fantastic I'm just going to set those to the side on a plate don't worry we're not trying to cook those through they will have plenty of time to cook later now in that same pot we are adding in the onions and leaks I'm just going to spread them out a little bit with my spoon and give them a very gentle season with coarse salt I'm talking maybe an eighth of a teaspoon that's it and what this is going to do is help draw out any moisture to help it brown up we are going to frequently stir this for 5 to 6 minutes or until the onions start to become browned up and while stirring it be sure to scrape up all that fond on the bottom of the pot that's that yummy deliciousness those Umami flavors will be incorporated back in and pay dividends into the final result of our coddle and for a quick little chef tip here if you start to notice the fond really collecting a bit too quickly just a glaze with a tablespoon or two of cold water it will immediately release from the bottom of the pan and incorporate right into the onions giving them that much more flavor these are looking really good and smelling absolutely delicious so we're going to take the heat now from medium down to low low medium and occasionally stir but in the meantime we can knock out some pre I have two very large carrots here which will render about two cups prepped we want to give them a quick peel now traditionally coddle did not use carrots but more households begin to add them in the 1900s just to give it more nutritional value now because these carrots are so thick I'm just going to give them a quarter moon slice if you're using medium size maybe just a half moon slice or if your carrots tend to be thin just slice them about a half inch thick no need to slice them in half or even quarter them we're going to briefly set these to the side and now I'm going to smash and finely minced four cloves of garlic can you believe I'm back to chopping garlic again going to set this to the side and really quickly all those leftover scraps like the dark green parts of the leaks the carrot peelings the onion scraps place them in the freezer and use them for stock in fact if you safe up enough of this you can essenti ually have free vegetable stock or you can use it whenever you make chicken or beef stock I'm just going to head back over give my onions a quick stir making sure everything is looking good then I have three total pounds or about six golden Yukon potatoes we want to peel these now any waxy potato will work but if all you have access to is russets or even Reds those will work fine as well then to thinly slice them you can use a mandolin I'm going to hone those knife skills but what I'm going to do first is find a flatter side to try to stabilize it while I slice it so that it's not rocking back and forth then I'm going to take4 in slices all the way down through the potatoes these look fantastic now I'm just going to hold them submerged in cold water so they don't turn brown and at about this time our onions should be finished let's go back and have a look oh yes my friends that deep golden brown that is Flavor so so good okay a little bit more heat adjustment let's go from low to low medium back up to medium we're going to add in our garlic stir it in and cook it just until it becomes fragrant which only takes about 30 to 45 seconds once they are stirred in we're next going to add in our carrots and saut these for about 4 to 5 minutes we want to get them just a little bit browned up before stewing them and comies stop and taste everything this is what cooking should be about so that it doesn't become some mundane chore plus it will help you become a better cook because you'll begin to know what things should look like and taste like throughout the entire process the carrots are looking fantastic now at this stage we are going to go grab our crispy bacon and add it and evenly sprinkle it all over the top of the carrots and onions then taking our sausage one at a time we are going to place it right on top of that bacon making sure not to stack the sausages but just putting them side by side all over the pot and of course if there are any sausage juices left on that plate add that in there that's just more flavor and then I'm going to add in about six to seven cups of really good chicken stock here I've got a fantastic homemade recipe you can definitely check that out the other options would be beef stock vegetable stock broo or even water if that's all you have but using a stock is going to bring about a lot more flavor next up I'm also going to Gently Season this with salt and fresh crack black pepper and then I'm going to stir it in remember when it comes to seasoning season Once taste twice taste it season it taste it again see if it needs a little bit more but remember as it Cooks the flavors are going to concentrate and it will naturally become more seasoned up as the salt Cooks down in the stock once we're good it's now time to add in those potatoes and you can just sort of pour them on the top and spread them out but you know me I got that Chef blood running through my chef veins so what I'm going to do is just fan them around the outside all the way through to the center now these potatoes should maybe be partially submerged in the seasoned stock and also hanging out a little bit and as it Cooks down the stock will rise above the potatoes and then it will recede once it's done cooking and because these potatoes are hanging out a little bit I'm also going to give them a gentle season of core salt and fresh cracked black pepper again maybe in E to 1/4 teaspoon that's it now the word coddle derives from the French word coddle which means to gently boil or stew but unlike stew coddle is cooked in layers where stew everything is just thrown in together now according to the Dublin City Council coddle dates back to the first Irish famine in the late 1700s where anything they had on hand got thrown into the pot now families who had leftover meat it always got cooked up in soups and stews now when some of these country people who moved into Dublin to find better work opportunities they brought hens and pigs with them to raise for food now after the pig was slaughtered and sold the remains were used to make sausages these sausages and streaky rashers were boiled up with root vegetables to make a cheap nutritious meal honestly it sounds a lot like how Mulligan Stew was created what do you have throw it in the pot all right here's how we cook this up so adjusting the heat one last time from medium down to low low medium next I'm going to add on a lid and we're going to cook it for about 35 to 40 minutes or until the potatoes are tender however if this meal was being prepared in Ireland this would be something you would slightly push to the side at the edge of the burner and let it slow cook all day long and graze on it whenever you're hungry after those 35 to 40 minutes are up let's come back and have a look oh man the smells in here I just it's just so good everything looks fantastic but I'm going to take it just one step further and I'm going to drizzle on 2 to 3 tablespoons of melted unsalted butter now this isn't just because I want to add more fat to a dish I'm going to place it on a middle rack in the oven at 450° F van off and cook for 15 to 20 minutes I just want to kind of crisp up those potatoes a little bit on top fantastic and like I said you can see that the stock starts to recede underneath the potatoes this looks so good this is that comforting goodness I always talk about taking a really simple recipe but greatly enhancing it with those classic fundamental cooking techniques it doesn't need more ingredients it just needs to be done right and the procedures will get you there taking the time to caramelize those onions searing the sausage seasoning every step of the way so every bite is delicious this is a meal that you serve to family and friends and enjoy oh I know there's going to be some great memories around the table let me show you now how I plate this up now if you're serving this on the table right in the pot just give it a quick garnish with parsley if you want to add it to individual bowls just add several ladlefuls of that goodness right in there a couple of sausages a good amount of potatoes and of course the carrots bacon and onions then a very classic garnish again is some finely minced fresh chopped parsley I used Italian flat leaf but of course you could use curly if that's all you have and a very classical side dish would be some nice big old hunks of Irish soda bread this right here is my idea of perfection and the smells in here are just incredible I can't wait to get into this now if you want to grab that soda bread recipe be sure to check it out right here at my website at Billy pesi.com also if you love Irish recipes you have to check out my corn beef and cabbage recipe video I show you how to cure it from a all the way to Z you will love it I'll see you on [Music] [Applause] [Music] there

Channel: Chef Billy Parisi

Views: 182,914

Keywords: chef billy parisi, billy parisi, chef billy parisi recipes, food recipes, how to cook, dublin coddle, dublin coddle recipe, coddle, coddle recipe, irish coddle, how to make irish coddle, irish coddle recipe traditional, dublin coddle with sausage, irish coddle recipe, dublin coddle stew, how to make coddle, irish coddle soup, irish food, bacon and sausage, comfort food recipes, comfort food, st patricks day, recipe, dublin, how to make dublin coddle, irish stew

Id: RllUbQQ5feY

Length: 12min 52sec (772 seconds)

Published: Fri Mar 15 2024