Dublin Coddle With Barley Recipes

DUBLIN CODDLE

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!

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.

DUBLIN CODDLE WITH BARLEY

Steps:

• Preheat the oven to 400°F
• Line a baking sheet with aluminum foil and place a wire rack on it. Lay the strips of bacon on the wire rack, transfer the rack to the oven and cook the bacon until it is crisp, about 15-20 minutes. Remove and place on a paper towel-lined plate to drain.
• Reduce the oven temperature to 275°
• In a large skillet set over medium-high heat, add 2 tablespoons of the bacon drippings and the sausages. Cook the sausages, turning them to brown evenly. Transfer the sausages to a plate to cool as they brown and when they are cool cut them in 2-3 pieces each.
• Using the sausage skillet, lightly cook the onion slices until they are barely soft but not colored. You may need to add a little more bacon drippings.
• Layer the bacon, sausage and onions in the bottom of a large, oven-proof casserole dish or Dutch oven. Add fresh ground pepper to each layer. Add the leeks, herbs and garlic. Sprinkle the barley around the edges and add the carrots and potatoes on the top. Pour in the beef broth and bring the pot to a boil. Cover the pot with the lid and transfer to the preheated oven and cook for 3 hours or until the potatoes are tender.

TRADITIONAL DUBLIN CODDLE

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.