DUBLIN CODDLE
Cooked low and slow, this Dublin Coddle will make your home smell amazing! Make this authentic Irish recipe to celebrate St. Patrick's Day or for when you are craving warming comfort food.
Provided by Olivia Mesquita
Categories Main Course
Time 2h25m
Number Of Ingredients 10
Steps:
- Preheat oven to 300ºF.
- Place a large Dutch Oven on the stove, over medium-high heat, and add the diced bacon. Cook until golden brown, about 5 minutes. Using a slotted spoon, remove into a paper towel-lined plate, to soak up the excess grease. Reserve.
- Add the sausages and brown on all sides, about 2 minutes per side. Remove and reserve.
- Discard most of the fat rendered in the pot, leaving just a couple tablespoons. Add the onions and sauté until beginning to brown, 3-4 minutes. You can add a little vegetable oil, if needed. Then, add the garlic and sauté until fragrant, 1-2 minutes.
- Optional: Pour the beer to deglaze the pot, cooking and scraping all the browned bits from the bottom, until almost all evaporated. Remove the onions and reserve.
- Remove the Dutch Oven from the heat.
- Add half the potatoes to the bottom of the pot. Season with black pepper and sprinkle some chopped parsley. Then, add half the onions and top with half the cooked bacon. Repeat with another potato layer seasoned with pepper and parsley, followed by onions and bacon. Finish by layering the sausages, whole or cut into chunks.
- Pour the chicken broth. Bring the pot back to the stove and bring to a boil, over medium-high heat.
- Cover and transfer the pot to the oven. Cook for at least 2 hours (and up to 4 hours), checking every now and then to see if more liquid needs to be added. There should be at least 1 inch of liquid at the bottom of the pot at all times, to prevent burning.
- Taste and season with salt and pepper, if needed.
- Garnish with more parsley and serve!
Nutrition Facts : Calories 543 kcal, Carbohydrate 33 g, Protein 21 g, Fat 36 g, SaturatedFat 12 g, Cholesterol 79 mg, Sodium 1317 mg, Fiber 4 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 21 g, ServingSize 1 serving
DELICIOUS DUBLIN CODDLE
Steps:
- Lower the heat to 350 F / 175 C / Gas 4 and cook for a further 30 minutes, until bubbling and the potatoes are thoroughly cooked.
- Enjoy.
Nutrition Facts : Calories 402 kcal, Carbohydrate 21 g, Cholesterol 58 mg, Fiber 3 g, Protein 21 g, SaturatedFat 7 g, Sodium 1016 mg, Sugar 5 g, Fat 26 g, ServingSize Serves 4 as a starter, 2 mains., UnsaturatedFat 0 g
DUBLIN CODDLE ( TRADITIONAL IRISH FOOD)
This is a very popular dish, especially in Dublin, and has been so for many years. It is nourishing, tasty, economical and warming - what more could you ask?
Provided by Melanie Campbell
Categories Other Main Dishes
Time 55m
Number Of Ingredients 6
Steps:
- 1. Cut the bacon into 1in/ 3cm squares. Bring the stock to the boil in a medium saucepan which has a well-fitting lid, add the sausages and the bacon and simmer for about 5 minutes. Remove the sausages and bacon and save the liquid. Cut each sausage into four or five pieces. Peel the potatoes and cut into thick slices. Skin the onions and slice them. Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and bacon. Repeat the process once more and then finish off with a layer of potatoes. Pour the reserved stock over and season lightly to taste. Cover and simmer gently for about an hour. Adjust the seasoning and serve piping hot.
TRADITIONAL DUBLIN CODDLE
A true Irish dish which has been enjoyed for many a year by all Dubliners, soon to be enjoyed by your family over and over again! This is the bare bones traditional recipe but feel free to add garlic, a bay leaf, or other fresh herbs for flavor. It's also good if you replace the water with cider.
Provided by J. Boyle
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h40m
Yield 8
Number Of Ingredients 6
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in the skillet. Slice into big chunky pieces and transfer to a large pot.
- Cook sausages, turning occasionally, in the bacon grease until browned, about 5 minutes; add to the large pot. Cook and stir onion in the same skillet until softened, about 5 minutes. Transfer to the pot.
- Arrange potatoes over onion. Pour in enough water to cover the potatoes. Cover the pot; bring water to a boil. Reduce heat to very low; simmer until potatoes are tender, 1 to 1 hour 30 minutes. Garnish with parsley.
Nutrition Facts : Calories 476.8 calories, Carbohydrate 67.3 g, Cholesterol 51.6 mg, Fat 14.8 g, Fiber 8.6 g, Protein 19.7 g, SaturatedFat 4.2 g, Sodium 526.7 mg, Sugar 4.1 g
IRISH CODDLE
Like many traditional dishes, the recipe for Irish coddle (also known as Dublin coddle) varies widely from family to family. Born in 1700s inner-city Dublin tenements, it's a grab-what-you-have kind of stew that simmers low and slow to peak deliciousness. The building blocks of the dish--bacon, sausage, onions, potatoes and plenty of parsley and black pepper--add up to more than the sum of their parts, creating a dark, flavorful broth and an incredibly warm bowl of nourishment. Serving with slices of soda bread is a must and adding a splash of Ireland's favorite beer, while optional, is very highly recommended!
Provided by Food Network Kitchen
Time 2h40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F.
- Add the bacon to a large Dutch oven and set over medium heat. Cook, stirring occasionally, until the fat renders, about 10 minutes. Add the sausage and increase the heat to medium high. Continue to cook, stirring occasionally, until the bacon and sausage are nicely browned, about 10 more minutes. Remove the pot from the heat and use a slotted spoon to transfer the bacon and sausage to a plate.
- Drain the fat from the pot and return it to medium heat. Add the onions, a pinch of salt and 1/4 cup water. Use a wooden spoon to scrape the brown bits from the bottom and sides of the pot, then sprinkle the onions with 1 tablespoon of the parsley and plenty of black pepper. Layer the bacon and sausage over the onions and sprinkle with 1 tablespoon parsley and more black pepper. Layer the potatoes over the meat and add enough water to submerge everything but the potatoes, about 2 cups. Season the potato layer with a pinch of salt and plenty of black pepper and sprinkle with 1 tablespoon parsley. Bring the liquid to a boil (don't stir!), then cover and transfer to the oven. Bake, checking halfway to add more water if needed, until the onions are very tender and caramelized and the liquid has reduced slightly, about 2 hours.
- Finish with a pour of stout, if using, and a final garnish of the remaining parsley. Serve immediately with soda bread.
IRISH CODDLE
Saturday night supper for the Dublin working man was a traditional dish in his family. The amount of bacon and sausage would depend on the financial circumstances at the moment. Original Dublin versions didn't call for browning the meat, but most American versions do.
Provided by Olha7397
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut 1/2 pound or 1 pound bacon slices into 2 inch lengths, or cut piece of bacon into thick slices and into 2 inch lengths. Brown bacon in a heavy frying pan. Drain on paper towels. Prick 1/2 to 1 pound sausages and brown in frying pan. Drain along with bacon.
- Arrange bacon and sausages in a casserole or heavy kettle.
- Slice onions and arrange on bacon and sausages. Pare and slice potatoes and place on top of onions. Sprinkle with chopped parsley. Sprinkle layers of onions and potatoes with salt and pepper to taste. The amount will depend on saltiness of bacon and sausage.
- Pour off all but a tablespoon or two of the drippings in the frying pan. Add 1 cup of water to drippings and bring to a boil. Pour over Coddle. If needed, add additional water until almost to the top of the potatoes. Cover and bake in a moderate oven 350 F., until potatoes and onions are very tender, about 1 hour. Uncover for last 10 to 15 minutes of cooking and brown slightly, if desired.
- Traditionally, Coddle is simmered on top of the stove instead of in the oven. Serve with Irish Soda Bread or homemade whole wheat bread. Makes 6 servings.
- Soups and Stews The World Over.
Nutrition Facts : Calories 508.6, Fat 37.3, SaturatedFat 12.4, Cholesterol 80.2, Sodium 805.6, Carbohydrate 24.5, Fiber 3.1, Sugar 3.2, Protein 18.5
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