I have always seen Irish stew made as a white stew. You don't brown the lamb first. And thank goodness you didn't have pearl barley! That definitely hasn't been in any of the stews I had when I was in Ireland.
Been a professional Chef for 55yrs Keef, apart from my apprenticeship set of Sabatiers I've always used Victorinox., still have most of my original ones over 50 yrs old, they'm bootiful, good video 🍻
Julian Edgecombe I've tried various knives, but for the past 2 years I've settled on a Shun Sora chef's knife. I know it's their budget line thus fairly cheap but I've had a good experience with it. Even my mother-in-law who is famous for destroying knives (and non-stick pans) by trying to make then do things that they shouldn't be doing, hasn't managed to put a dent in it... yet. For table cuttlery I'm partial to Wusthof though.
You can get mutton from Farmison, online. I live in London and aside from getting a few pieces here and there from wild beef at borough market the majority of the meat I get is online from Farmison and other online vendors. I think it's "hilariously" tragic that so few people do so. If you order large amounts and keep track on offers you can end up buying prime cuts of organic meat for the same price as lower end "crap" supermarket meat. The way I do it is I simply have a secondary freezer where I keep it all.
Pricey. I actually got some boned and rolled mutton shoulder a while ago from the butcher's at Tebay Service Station on the M6 - £8 a kilo! And it was Herdwick too!
@@Keefcooks Buying meat online takes some practice. It's a bit like the "technique" you use to win things on eBay where you have to wait for the right time. Just two weeks ago they had an offer of 3-for-2 without an upper limit for weight! So, I got three 2kg pieces of lamb shoulder for the price of 2. It ended up being £7 per kilo for free range, organic, very good quality meat with free delivery to my doorsteps. Trust me, I don't buy expensive prime cuts... that's for bat-shit crazy people. There are cheap(er) cuts that are far tastier but are not "in fashion". My two favourites are shank and featherblade. Lately I've started using heart as well which you can get for less than a fiver per kilo... compare that to the ever tasteless chateaubriand for £70 per kilo and yeah... bat shit crazy.
Cracking Irish Stew Keef. I like the voice over narration, worked out very nice. You can restore you old knife, send it out to be honed at a blade sharpening shop, Should only cost a few quid. Cheers Keef
I liked your old videos better, where I could see you. The pan is not as interesting as your lovely face and smile!! Stew looks great! (although I have to say: I don't watch your channel because of the recipes, but because it is such a joy after a long day at work).
Well, that's a first - nobody's ever told me that before! I look at lots of other cooking channels, and not many show much of the presenter - although I have to say I can't stand the ones where you never see the presenter at all.
I really like to be special ;) Yes, all the other cooking channels do that, that's what makes YOUR channel special and awesome. I really love, that you also show, that sometimes thing don't go that well (I absolutly adore your eggsperiments and keep repeating to see your long scotch egg video)
The one I have is branded in the UK as Tower, but there's plenty of others available (although I couldn't find the exact model I have on Amazon): amzn.to/2G4mkp9
Hi nice video keef, but I prefer mine too be a little thicker. What is the brand of your new knife Keef or does the tube not allow you to say,coz there the BOSS!!!! Cheers Keef and have a goodun.
Use a whetstone to sharpen the knife. Whet = sharpen, not wet = water, although a whetstone should be soaked for 10 minutes before being used. A pot has two handles, on opposites of the container and a pan has one, which is usually long.
1 of my favourites stews my nan used to do me for my dinner every Wednesday never stayed school dinners allways went nans as she only lived across the road from the school definitely going to try this
Can pop a new edge on that global for you if you like, Keith. Got a Lansky diamond sharpening set which is superb for refreshing old knife edges. The buzz sound on the voice over is electrical feedback; what mic did you use to record the voice over and how was it connected? Guessing it was connected directly to a computer via the analog line-in; if so, you can majorly reduce it by connecting the mic to the computer via a USB audio interface. They're fairly cheap and the mic being isolated from the rest of the computer helps immensely. Loved the look of the stew, did a beef one last year where the meat was marinated in Guinness first and it turned out really well; tasted vaguely like marmite!
Kind offer Craig, thanks! Can you DM me your address again. Re the buzzing, do you mean from 4:47 onwards? That's the fan in my induction hob and I kept it in deliberately. Or is it something else I haven't noticed? I did the VO with a Rode VideoMicro mounted on the camera and recorded on the camera chip.
Thanks - brand new camera! And 4K-capable. I've been using lighting for about 2 years, and 1080P video for about 3 years. My very early videos were 720P, never done 480P.
Yep, will fire off a message to you in a bit! The buzzing I mean is during the voice over parts, it usually comes from having a mic connected directly into an analog jack on a laptop - it shouldn't be happening with your setup, though! What model of camera did you have the mic connected to for the voice overs? I want to do a bit of Googling and see what the best way would be to deal with it.
Might need to crank the volume a little bit to hear the electrical noise; watched the video the first time around on my phone using headphones and it was much more noticeable, but it isn't as bad on larger speakers. It's basically a very high pitched background hum; you can probably mask it by reducing the audio of the voice overs slightly, and/or putting background music on top of each scene once the voice overs are in place. If you want to do a quick 'n nasty tester video trying a few different settings, I'd be able to test it on the various devices I have here to see which sounds 'right', if you like.
Wonderful Irish stew Keef, and your wife is adorable with her sticky wet kisses. I have to make this as it's been forever since I had Irish stew and I do have pearl barley (usually for a beef stew) as my mum always put it in her's, thanks so much for the recipe.
Actually, professionally speaking, there are more differences between Soup and Stew than just liquid level. Traditionally, stew is cooked on low heat for a long time with just enough liquid to cover the ingredients but you can have stews that are more "watery" - that's just a question of taste. What you "can't" have (again, in terms of traditional concepts) is a stew that is cooked on high heat for a short period of time (which is why minestrone isn't stew). What most people get wrong is braising. Braising, in a professional sense is actually profoundly complex because of the changes the food goes through. Technically speaking it requires very little liquid in a well enclosed environment (where the liquid can never pass one third of the meat's height) such as Le Creuset dishes or decent stoneware and following the ancient method of cauldron cooking it follows various different transformations starting from a higher temp (maillard reaction at over 130C) following by many hours at low temp where the food is "stewed" in (primarily) its own juices. Every high quality chef (or a three michelin star restaurant) will tell you that what you can braise will always be better than any other method. Period. If anyone is interested I can recommend books.
Well, just come across this channel Keef, Nice to see some good old British recipes, No McDonalds or Berger King here, That Irish stew look nice, do like the fact that you kept the veggies in big chunks. When I had Irish stew in a Dublin pub, (my brother in law's family are Irish, and live in Dublin.) the gravy was white, They mash a couple of spuds into the lamb gravy first, then add their meat and veggies including more spuds in big chunks, and sometimes whole spud. anyway, don't know if anybody has asked before, but could you make a Cornish pasty, (Sorry, can't call it Cornish anymore) a meat pasty, with beef, swede, onions and potatoes. keep up the good work, nice channel. sorry for being a bit long winded...lol
Hello Old Timer! I did Cornish Pasties about 3 years ago - might be time for a remake: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-YihcyfOjzyQ.html
Aren't the things that distinguish Irish Stew from any other, The lamb and the pearl barley? a proppa Irish Stew is, I thought, supposed to have both potatoes and a cup of pearl barley. Anyway I'm eating this too right now, on St.Patty's day---with a Guinness----in my poor boys cap, with a Dorchester Massachusets accent, despite being 50/50 Ukrainian and Scottish and definitely not Irish nor American-Irish lol Happy Paddy's day, Keef!
I think the compulsory items are the lamb and spuds. The rest of it varies. If I hadn't run out of barley, I'd definitely have popped some in 'cos I love it.
Looks good, but I've never seen any Irish stew without turnip before and this is just me, but I'd dump the celery for a leek and possibly put in a small amount of parsnip too
Will be trying this in the week , I'm sure it will taste better then the one you had from the tin lol Looked lovely .Nice to see your wife also ,did make me laugh when she got her kiss in lol
Sir, I found you while looking for videos on how to make tea for high tea, and seen all these recipes! Just watched this video, and now I want to try and make this stew! Aloha from Hawaii!
Very nice dish. In Scandinavia we call that Meat Soup. Here we cut the ingredients in smaller pieces and dont fry them. In Norway its traditionally made with salted mutton and a few more kinds of root vegetables. If keep on cooking the liquid out it will become a mash and we call it lapskaus = scouse in English
Yes, that's what it is. He also makes a habit of telling people about Scottish things and American things and Indian things and many others. Pretty shameless really.
Sure you’re d’image of St. Paddy himself Keef! There is nothing like an Oirish stew 😘 I just feck everything into one pot and thicken mine with oats. Sure it’s be gorgeous so it does. No famine here to be sure to be sure 👍🏻. Thanks for that Keef, bet there is noooo comparison to the Irish stew from a tin you tried before 🥘. Happy Guinness Day from Dublin ☘️🇮🇪
Thanks for the quick response and information Keef. I thought it was a victorinox (if that's how it is spelt) but I had a bet with my queen and l am the proud owner a IRISH STEW or at least l will be tomorrow night😛 when l show her your reply.
Yep, I've done 2 actually, 'cos I like them so much: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QvKnpl6U23M.html and ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-YqKtxpR15nE.html
