Dinner

Dublin Coddle with Carrots and Greens

Active Time: 30 minutes • Total Time: 110 minutes

Yields: 4 Servings

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Ingredients

This comfort food at its finest comes to us from Faith at An Edible Mosaic.

The name “Coddle” comes from the fact that this dish should be cooked low and slow (i.e., coddled), so there’s really no rushing this one along. A classic coddle is a layered stew-like dish of potato, sausage, and bacon that’s seasoned simply with salt, black pepper, and sometimes parsley. Carrots and greens aren’t traditional additions, but they bump up the flavor and nutrition of this meal.
 

Preheat the oven to 300F.

Heat 1 tablespoon oil over medium-high heat in a 5-quart oven-safe pot or Dutch oven. Add the sausage and cook until browned, about 3 to 5 minutes, stirring occasionally. Transfer to a bowl.

Add 1 tablespoon oil to the same pot; add the bacon and cook until browned, about 2 to 3 minutes, stirring occasionally. Transfer to the bowl with the sausage.

Add the onions to the pot, turn the heat down to medium, and cook (covered) for 3 minutes, stirring occasionally. Transfer to a separate bowl.

At this point the bottom of your pot will probably need de-glazing. Add the chicken stock and bring to a simmer, using a wooden spoon to scrape up any brown bits from the bottom. Carefully pour the hot stock into a large glass measuring cup with a pour spout.

To layer the dish, drizzle the remaining 1/2 tablespoon oil in the bottom of the pot. Add half of the onions in an even layer on the bottom, top with a layer of half of the sausage/bacon mixture, and then top with a layer of half of the potatoes. Add all the greens, followed by all the carrots. Season the top of the carrots and greens with a generous pinch of salt and black pepper. Add the remaining half of the onions, followed by the remaining half of the sausage/bacon mixture, and then the remaining half of the potatoes. Carefully pour all of the hot stock into the pot, and top with a generous pinch of black pepper.

Cover the pot securely and cook in the oven until the potatoes are fork-tender, about 3 hours. (It should be done at 3 hours, but leaving it in 4 is usually ok. The amount of liquid used in this recipe ensures that the pot won’t dry out, but of course you can check it periodically to make sure there’s at least 1 cup of liquid in the bottom of the pot at all times.)


Serve hot.

To Reheat: Like many soups and stews, this is even better the next day once the flavors have had the chance to marry. You can reheat it over medium heat on the stovetop or in a 350F oven.

If you’re feeling adventurous and/or making this to celebrate St. Paddy’s Day, you can swap out 2 cups of the chicken stock for 2 cups of Guinness. This stew is particularly delicious served with a quick homemade Irish Brown Soda Bread to soak up the broth.

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