Ingredients with Measurements:
- 1 pound of crubeens (pigs' feet)
- 1 head of cabbage, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 carrots, peeled and chopped
- 2 stalks of celery, chopped
- 4 cups of chicken broth
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Rinse the crubeens under cold water and pat dry with paper towels. Cut them into bite-sized pieces.
2. Heat the olive oil in a large pot over medium-high heat. Add the crubeens and cook for 5-7 minutes, stirring occasionally, until browned on all sides.
3. Add the onion and garlic to the pot and cook for 2-3 minutes, until softened.
4. Add the chopped cabbage, carrots, and celery to the pot. Stir to combine.
5. Pour in the chicken broth and bring the mixture to a boil.
6. Reduce the heat to low, cover the pot with a lid, and simmer for 1-2 hours, until the crubeens are tender.
7. Season the stew with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley or scallions, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 20g
Protein: 20g
Substitutions for ingredients:
- Pork hocks or shanks can be used instead of crubeens.
- Beef or vegetable broth can be used instead of chicken broth.
- Other vegetables, such as potatoes or parsnips, can be added to the stew.
Variations:
- Add a can of diced tomatoes for a more tomato-based stew.
- Add a tablespoon of paprika for a smoky flavor.
- Add a cup of cooked white beans for extra protein and texture.
Tips and tricks:
- Use a sharp knife to cut the crubeens into bite-sized pieces.
- If the stew is too thick, add more broth or water to thin it out.
- Serve with crusty bread to soak up the broth.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in individual bowls, garnished with chopped parsley or scallions.
Garnishes:
Chopped parsley or scallions
Pairings:
- Crusty bread
- Mashed potatoes
- Roasted vegetables
Suggested side dishes:
- Irish soda bread
- Colcannon (mashed potatoes with cabbage)
- Roasted root vegetables
Troubleshooting advice:
- If the crubeens are tough, simmer the stew for longer until they are tender.
- If the stew is too salty, add more water or broth to dilute the saltiness.
Food safety advice:
- Make sure to cook the crubeens thoroughly to avoid any risk of foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Crubeens and cabbage stew is a traditional Irish dish that dates back to the 18th century. It was a popular dish among the working-class people in Ireland, as it was cheap and easy to make.
Flavor profiles:
Savory, salty, and slightly sweet
Serving suggestions:
Serve hot with crusty bread and a pint of Guinness.
Related Categories
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Region: Irish
Taste: Savory, Tangy, Herbaceous, Earthy, Comforting