The Irish Meal I Can't Stop Eating

Рет қаралды 404,246

2 ай бұрын

This tasty Dublin Coddle Recipe is loaded with caramelized onions, sausage, carrots, and potatoes cooked in a rich, seasoned broth for the perfect comfort meal. Once you try it, you will love how simple and delicious it is to prepare.
→ Recipe: PRINT THIS RECIPE: www.billyparisi.com/dublin-co...
→ Ingredients
• 12 ounces thick-cut bacon, cut into 1” pieces
• 8 Irish Banger Sausages, or bratwurst
• 2 peeled thickly sliced yellow onions
• 2 rinsed thickly sliced leeks, green parts removed
• 4 finely minced garlic cloves
• 2 cups peeled carrots cut into ¼ moons
• 8 cups chicken stock
• 3 pounds peeled Yukon gold potatoes, sliced ¼” thick
• 2 tablespoons melted unsalted butter
• coarse salt and fresh cracked pepper tot taste
• chopped fresh Italian flat-leaf parsley for garnish
Watch more recipe videos:
Bangers and Mash: • Attempting Homemade Sa...
Mulligan Stew: • Mulligan Stew Recipe
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant-quality meals right in your own kitchen. From classic dishes to innovative creations, I'll show you how to make anything from scratch, ensuring that every meal is a masterpiece.
Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn't just a skill; it's a source of pure happiness and fulfillment.
Tune in every Friday for a new recipe, and subscribe now to discover why homemade food always tastes better. Let's cook up some magic together!

Пікірлер: 660

@ianbegley4535 2 ай бұрын

I'm Dublin born and bred and this recipe and others like it is way better than how traditional Irish people would have coddle. My mother would just throw everything into the pot at once and walk away for a couple of hours. Most of the vegetables would be boiled to nothing but it was still a nice dinner. It's only now that I'm grown up and have a place of my own that I have the freedom of cooking for myself and improving the meals I grew up with.

@calebkent4756 Ай бұрын

When I was younger I used to wonder why my parents would make such poor versions of potentially delicious food and ultimately it took growing up to realize...damn, cooking takes a LOT of energy. It's hard to fault my parents too much when just keeping a family fed every single day takes a lot out of you unless cooking is your passion.

@fionamb83 Ай бұрын

My dad was from Dublin and he always called it Mickey stew, so that's probably why I never made it lol. I do like recipes that use up leftovers, so I might try this. My aunt just doesn't have to know I'm browning the sausages 😂

@aminorityofone Ай бұрын

@@calebkent4756 father of 3, never would i describe cooking taking lots of energy.. more of i didnt know what i was doing. My cooking got better as the kids aged.

@draculinalilith396 Ай бұрын

@@aminorityofone keep up the good stuff. My parents always did precooked oven meals from the store. Nothing good ever. I was so unhealthy. They stopped cooking for me at 15 or 16.

@castcrus Ай бұрын

Same, my mother don't really know how to cook, maybe that's why I'm now super interested in cooking. I'm Chinese btw.

@nivthefox Ай бұрын

When you put those onions and leaks in, you should put in an equal amount of cabbage. It'd add so much flavor. Onions and cabbage are best friends, especially in irish dishes.

@MrLBPug Ай бұрын

Onions and cabbage are also best friends in causing flatulence 😇

@sanguine7924 Ай бұрын

Lethal farts

@pauljordan4452 Ай бұрын

@@MrLBPug Who cares? Fart and laugh at the world's first source of humour.

@largemarge1603 Ай бұрын

@@pauljordan4452 Fortunately, my gas is odorless...

@colonelfustercluck486 20 күн бұрын

@@largemarge1603 .. mine smell like roses !

@wdebruin6519 Ай бұрын

I'm from Amsterdam and try to visit Dublin once a year. Gravediggers in Glasnevin is a mandatory stop for me. The coddle there is like Bourdain said 'a little peace of heaven' . Just thinking about the coddle there makes my mouth water. And it's such a simple dish. This one is more complex, and a good way to get inspired. But Cavanaugh's can't be topped.

@alunjprice 2 ай бұрын

Bangers is generally a British term rather than Irish, comes from the war days when food was short and the filling was really poor with lots of water, so they used to split and “bang” when cooking.

@ChefBillyParisi 2 ай бұрын

Correct. I explain that in my video, as well as on my written post.

@brusselssprouts560 2 ай бұрын

I agree, and my Mum who came from NE England (Co. Durham) often cooked lamb or beef cobbler, or, as she termed them, hotpots. Good old USA changing history again.

@aidanoconnor7299 2 ай бұрын

I'm Irish and have only ever lived in Ireland and we call them bangers too. To be fair it's less used than 'sausages' but each to their own.

@IrishMist640 2 ай бұрын

@@brusselssprouts560 Oh, you English are *so* superior, aren't you? Well, would you like to know what you'd be without us, the good ol' U.S. of A. to protect you? I'll tell you. The smallest f'ing province in the Russian Empire, that's what! So don't call me stupid. Just thank me. 😂😂😂 A Fish Called Wanda

@whoknowsthebowler 2 ай бұрын

Bangers is English .We Scots call them Links.

@vikingbushcraft1911 2 ай бұрын

My Nan used to make a version of this - absolutely no garlic, but her addition - half a bottle of Guinness! Good vid 👏

@ChefBillyParisi 2 ай бұрын

Nice!

@noisepuppet 2 ай бұрын

My aunt Fiona's secret ingredient was a pint of Bushmill's, poured directly into herself. Kept her on an even keel, so it did.

@markarmstrong5848 Ай бұрын

@@noisepuppet That is pure brilliant , god bless your aunt and the oldest licensed distillery in the world.

@karancoyne7719 Ай бұрын

no garlic

@daughteroftiaran Ай бұрын

@Shane-un8pe that sounds yum!

@thequietman760 2 ай бұрын

I have to make a coddle at least once a week for my daughter and grand daughter it's their favourite dinner 🇮🇪

@brusselssprouts560 2 ай бұрын

Nicer with stottie bread.....

@theeddorian 2 ай бұрын

@@brusselssprouts560 Comes from the wrong island. Soda bread is lighter. Stottie's nice though.

@xtianityisalie 2 ай бұрын

🇮🇪 🇮🇪 🇮🇪 🇮🇪

@curiositycloset2359 Ай бұрын

Couldn't leave a person's house without soda bread being shoved down your throat

@fratercontenduntocculta8161 2 ай бұрын

I'm so happy the internet exists. I never would have known what this was had it not been posted. The recipes on here are truly priceless!

@kscptv 2 ай бұрын

This isn’t a Dublin coddle. That is a more gourmet recipe. It is simpler than what you have. You just take potatoes, carrots, rashers, and small breakfast sausages in with water. That is it, mate. Nothing else. Your recipe is very gourmet and looks tasty. A coddle you’d have after a heavy night of drinking or just as a dinner meal. Remember, this was a poor man’s meal. I am Dub. I have made coddle before.

@hablin1 2 ай бұрын

Exactly ❤

@llC4ll 2 ай бұрын

Dude, don’t be a dick. Billy is showing us meals that we would actually want to make.

@Marcel_Audubon 2 ай бұрын

how much does it cost per year to feed that high horse you rode in on??

@cioran1754 2 ай бұрын

@llC4ll then call it a gourmet sausage gratin, aint a coddle 😂

@cioran1754 2 ай бұрын

Like to see what he'd do with an Irish stew ! , fairness it does look lush 😋

@randytessman6750 2 ай бұрын

Been pretty much making this for years without ever hearing this recipe. The only difference is after the vegetables are ready I remove them add butter and flour and make a rue. This of course changes the end dish(thick gravy) been calling mine sausage stew for my kids for more then a decade and they love it ! We have used brussel sprouts many times other then cabbage too

@Amieto759 2 ай бұрын

Just to correct something… It is a roux. Not a rue. From the French for ginger/red. Un roux, une rousse for red haired man or woman. Here, it is butter. It s the color that gave the name. Like beurre blanc, beurre noir, and beurre roux. But butter is obvious, isn it ?

@peterhoulihan9766 2 ай бұрын

I've seen coddle recipes with a rue like you describe. It's not a very well defined recipe.

@dgmclar 2 ай бұрын

Great video, as someone from dublin its good. Worth noting banger is what English people would call sausage, nobody in Ireland would call a sausage a banger. Otherise 10/10 🙌🏻

@batman3875max 2 ай бұрын

one thing I like Chef Billy's content is how he also shows how he cleans the ingredients.

@peterhoulihan9766 2 ай бұрын

It's funny, there's actually a bit of a class divide over that here. In protestant households they tend to do it, but in catholic households (where coddle is made) they don't bother. I wasn't aware of it until I read a listicle of "irish protestant stuff."

@vortega472 2 ай бұрын

I use hard apple cider - I actually use a little in the beginning to deglaze. Then I pour the rest of the cider and top it off with water. It's quite lovely. I'll admit, I skip the salt because between the sausage and bacon I think it has enough. But taste is subjective.

@charlesward8196 2 ай бұрын

BOOOYAH! On putting the vegetable peels, ends, etc into a bag in the freezer. We have a 1-gallon ziplock bag in the freezer that we just call “the stock bag” all the time. In addition to the vegetable trimmings, it gets all of the bones and fat that are left on the dinner plates from roast chickens, bone-in steaks or chops, the dry hard rind from the Parmesan cheese wedge, etc. When the bag gets full, it is time to make stock. From September to May, we have homemade soup for lunch every day. My mom used to make soup stock with whole carrots, onions, and celery ribs, and then discard the overcooked vegetables. Instead we use the trimmings from all of those vegetables, and save the whole vegetables for the finished soups.

@TheBlaert 2 ай бұрын

That's exactly what I do too. Not much goes to waste. I have a small herb garden too and any excess is put into ice cube trays. Some filled with oil and some with water.

@nikiTricoteuse 2 ай бұрын

I also have a small "cheese container" in the freezer. Any bits of cheese that are getting a bit past it, go in there and when l have a collection l make a quiche or a risotto or an omelette or some such. 😊

@LeonardSmith-qv8do 2 ай бұрын

"off the Dinner plates " No thanks

@monicatry1583 2 ай бұрын

Few years ago UK advised peeling carrots as skins had absorbed something harmful. I would not save them.

@sylverscale 2 ай бұрын

@@LeonardSmith-qv8doIt's for your family and it gets cooked through. I wouldn't want a restaurant to do it but at home? No issue with that.

@shutup2751 Ай бұрын

as an Irish person who has never had coddle as it never looked great this one does look very good

@AodhMacRaynall-dr1sf 6 күн бұрын

I am a self-taught cook. The greatest thing I learned was exactly what you are talking about; the procedures, the small things. Thats what can actually make a meal and make you a good cook. I like your preparation. I'm subscribing.

@SEKreiver 12 күн бұрын

Kansas boy of Irish extraction here. I've been making this for 25yrs and everybody ALWAYS loves it.

@user-ez2oi6vg5f 2 ай бұрын

Delicious! I really enjoy your channel and it is helping me cope with my wife’s stage four cancer - the cooking is a distraction and having good meals really helps when she is able to eat. Thank you.

@seycas118 2 ай бұрын

Prayers for your wife 🙏🏼❤️🇨🇦

@jdstalenne9707 2 ай бұрын

God bless your wife. Prayers to you all.

@aonewatchman 2 ай бұрын

Dear User ... Please, both of you go to Bible!

@nikiTricoteuse 2 ай бұрын

I'm sorry to hear about your wife. I'm glad she's got you though, you sound like a good person.

@misst1586 2 ай бұрын

Bless you ❤

@user-nx8ii4ef7f 2 ай бұрын

Garlic has to be a modern addition, This will be more than tasty without! Love this recipe! A dish fit for a true King!

@ikik1648 16 сағат бұрын

As a poor chinese student, i cook this coddle dish a lot and boil it until the veggies become mush - I then eat it all as a stew with sushi rice, it's been very helpful for my bulking / weightlifting

@RyanDB 3 күн бұрын

Leek greens are absolutely NOT bitter. That's just one of those weird chef-myths which spreads because people don't stop to think about the things they're saying. But you already know that, because you suggest using them for stock :P

@TheLiamMurphy 2 ай бұрын

I'm Irish and I'm a Jackeen (Dublin) and this looks delicious.

@Lightspeed-eo6nw 2 ай бұрын

I’d never heard of this before this morning, and I saw the Chef John version while having my coffee. Decided to make it, it’s literally braising in the oven right now. Come back to YT while I’m waiting, and you’ve just released your version, spooky. I’ll have to try yours, I’ve made a bunch of your recipes and they always deliver the goods.

@ChefBillyParisi 2 ай бұрын

They’re listening 😂😂

@angellover02171 2 ай бұрын

St. Paddy's day is tomorrow

@debbiezullo7056 2 ай бұрын

Looks delicious. I be making it. Thanks for sharing this dish. Happy St Patrick’s Day🍀♥️

@DavidJensen-nm5sf 3 күн бұрын

That's what cooking is about, taking simple inexpensive ingredients and use techniques and patience.

@clives344 2 ай бұрын

Living in France, will cook it for them, they love these traditional dishes!!

@404-ThisUsernameIsAlreadyTaken Ай бұрын

Cooked this up this evening right as the first chill of autumn started to hit home, it's perfect comfort food and well worth the effort, and I learned a few things along the way. Great video!

@Laura-fx9we 2 ай бұрын

When we were little it was a Dublin Cuddle! Comfort food extraordinaire 🍀🍀🍀🍀🍀🍀

@pauljordan4452 Ай бұрын

A food cuddle, eh Laura?

@clubshedbrewery3220 2 ай бұрын

I'm from Dublin, that's not coddle but looks tasty.

@Ro700Repeater 2 ай бұрын

Looks delicious! Coddle is very divisive in Ireland, it's mostly only eaten in Dublin. As you said from the description from Dublin City council the traditional method was to just put everything in a pot and boil it. Some Dublin purists say that only the fully boiled OG version is true coddle 😅

@SewHappyDays 2 ай бұрын

I absolutely cook with one hand on my hip.. :)

@nigelhartzog9582 2 ай бұрын

Fabulous indeed!!

@mildlydazed9608 3 күн бұрын

I had no idea what a dublin coddle was before this but I love stews going to give this a try.

@edwardguzik4282 5 күн бұрын

I like it!!, I really like your knife skills and the content of the video. Chef, keep up the great cooking

@lorikortegard9656 2 ай бұрын

Love your style of cooking❤

@harleypub 2 ай бұрын

Thank you for this recipe!

@ghost-ez2zn 12 күн бұрын

I'm Irish. That looks delicious.

@crappo8459 6 күн бұрын

That looks fantastic ❤

@Cdees57 2 ай бұрын

I could eat that right now. Yum❤

@jonasowens27 2 ай бұрын

i now know.

@katenorris-ww5sq 2 ай бұрын

@@jonasowens270:21

@ZenaidaRoxas-yk8pp Ай бұрын

Thanks for sharing, am going to make this next week for my Aussie partner. He's of English- Irish descent so am sure this will be surely appreciated by him.

@clockwork9011 2 күн бұрын

Im going to save this one for the fall season! and have a thick stout beer with it!

@johnreeves8156 2 ай бұрын

This looks like a definite keeper here

@SweatLaserXP 2 ай бұрын

That is some soul-satisfying food right there. The Irish are great farmers, and the simplicity of ingredients is perfect to showcase the quality of the food. I may try this one!

@cliveramsbotty6077 2 ай бұрын

'i'm irish and i make sure i tell everyone i'm irish even though i've never even been there'

@travisdemonbreum8505 2 ай бұрын

Love it!

@chadwickfoley730 10 күн бұрын

I can honestly say I have never put my hand on my hip while cooking. One of the chef's I trained under was a stickler for "proper" kitchen etiquette and he would fu*k up your dish if you were not conducting yourself as such. He had these sayings like "if you're hands are at rest, you are not doing your best" or "if you have time to lean, you have time to clean". I had my towel once on my shoulder and he took it off my shoulder and threw it into the Sauté pan. He also scorched my right arm with hot oil on purpose, to teach me a lesson on why we never roll our sleeves up. (That one hurt like hell) He did splash me with boiling water on my chest as a demonstration on why chef coats were built the way they were and why we wear undershirts and aprons with them. I once took the tip of my finger off and he gave me the option of using super glue or cauterize it, "You don't leave the line unless you are dead or in the process of becoming dead" was another saying of his. I don't think that would fly in today's age lol.

@jeanpeuplu5570 5 күн бұрын

Jeez, that's harsh! Thanks for sharing though ;)

@GARYINLEEDS 19 күн бұрын

Thanks for sharing, shared.

@OnlyBanzho 10 күн бұрын

Going to try it❤

@alandean9674 2 ай бұрын

looks awesome

@markp4451 2 ай бұрын

Very good. Period!

@sprak404 2 ай бұрын

This looks awesome! Going to try making it tomorrow!

@jonasowens27 2 ай бұрын

yeh yeh yeh yeh .........................................................................................................................................................................................................................................................................................yeh...................

@cinders302 8 күн бұрын

Thanks for the enhancement! Good job, Chef 😊

@bens2529 2 ай бұрын

fantastic

@paulhumphries3795 2 ай бұрын

Looks fantastic, cannot wait to try 😀

@drewcagno Ай бұрын

Thanks for pointing out the reflex stirring action....

@owllover813 2 ай бұрын

Looks delish!!!!!❤❤❤

@tonette6592 Ай бұрын

Oh,TIME! If only most people realized how important giving food the right time and attention means!

@peterperigoe9231 2 ай бұрын

I liked this video, but I suggest you at Dublin Council's web site for Traditional Dublin Coddle, for one thing they state there are no carrots used in a Dublin Coddle, it was traditionally a dish using leftovers and sausages with roughly cut potatoes usually eaten on a Thursday to use up leftovers as Catholics didn't eat meat on a Friday.

@quinntheeskimooutdoors6234 2 ай бұрын

😮😊looks great😊

@TheSilentW 2 ай бұрын

A stew with potatoes and sausages? Sounds like something that makes my German heart very happy! Thanks a lot for this recipe!

@km2766 Ай бұрын

I appreciate these irish/uk food videos. KZfaq algo can be horrendous and trap you in loops but soehow i cane upon bangers and mash and another a meat pie..and....dublin coddle...okay, im born of irish immigrants and didnt really get a full orientation. Looks tasty and worth yhe hour drive to get some bangers

@VomicaEmanio 2 ай бұрын

For anyone in Sweden, I think that the "rashers" bacon is very close to what, in swedish, is called "stekfläsk" It worked perfectly for this recipe at least =)

@colonelfustercluck486 20 күн бұрын

in English, a 'rasher' is one SLICE, typically of bacon. That word is only used with bacon as far as I know. Rashers, is more than one slice of bacon.

@anieldelouvain153 2 ай бұрын

Plutôt rustique, mais cela semble appétissant. Je note que vous utilisez une cocotte française, Le Creuset. Excellent !

@aipsong 2 ай бұрын

yummy!!!

@TheSilverwing999 Ай бұрын

Gonna need to try this

@janenichols3880 2 ай бұрын

This sounds so delicious!❤ it’s on my to do list for sure!❤

@karenharris3183 Ай бұрын

looks really good cooking

@sherrylowe8819 2 ай бұрын

Now that look good

@aoconnnell 2 ай бұрын

My mother & her mother used make this - two things - water, not stock, never garlic (you wouldn't find this in 60/70's Dublin) & absolutely no unsalted butter- in a Dublin supermarket, most butter is salted - ( unsalted is reserved for baking) - & nerve, ever brown the sausages! Z browning the top is an excellent idea, but that's a Lancashire Hotpot thing. Lastly, my other side GGM during WWI & the civil war, would use oysters in the base - I've never tried that one!

@buggerit Ай бұрын

looks good. will cook this tonight.

@StacyInLove1 2 ай бұрын

I will try this... but I think that a bottle of a nice porter in the braise might be just about right.

@danchostanchevyordanov1577 Ай бұрын

Seems like a delicious recipe. When I have time to spare I might try to make it.

@DenshaOtoko2 2 күн бұрын

I saw this being eaten in LOTR The Fellowship of the Ring on Amon Sul or Weather top.

@pauldouglas8431 2 ай бұрын

the irish coddle i grew up on was made with skinless sausages and the broth was green!!

@alexanderneubert7043 Ай бұрын

LOL I loved how you said that I'm probably not going to make my own Irish bangers and that Bratwurst is an excellent substitute right after I thought "Yeah, right, I'm not going to make my own sausages, I'll just use Bratwurst instead" 😂I love your energy and your passion in this video so I subbed!

@lawrencetaylor4101 2 ай бұрын

Merci

@scottevil4531 2 ай бұрын

Looks awsome. The long stewing time with fat bacon and sausages reminds me of how we make cale in germany.

@KPP365 Күн бұрын

Do you deliver 😂😊 Looks amazing 👏

@rufuspage6210 2 ай бұрын

Looks lovely, now off to the shop to buy the ingredients! Also, subbed!

@deandavey7849 Ай бұрын

We had a chef that would make us coddle ,loved it was so yummy 👍🤗nelson nz

@samanthaowens9019 9 күн бұрын

Much fancier than any coddle ive ever made. Not homemade for sure. But looks nice.

@jonasowens27 2 ай бұрын

i love yeh

@foodloverbey9627 2 ай бұрын

Super recipe💯👏👏👏👏💯❤💯💥💯👍👍👍👍👍💯

@jassonsw 2 ай бұрын

I’d suggest for the final braising 30mins, lid on, in the oven followed by 30mins lid off to reduce the cooking liqueur and brown the potatoes. This also stops the bottom layer from catching and burning as it can do on the hob.

@colmmurphy1009 2 ай бұрын

I'd suggest if you were going to make coddle you don't follow this recipe at all. You put bacon, sausages, onion and potatoes into a pot, cover with water and simmer it for a couple of hours. No browning, caramelising, nothing. Otherwise it ain't coddle.

@jassonsw 2 ай бұрын

@@colmmurphy1009 Sure that's the bare bones way, but anything can be improved with a bit of technique. Recipes evolve and there's no one recipe for coddle just as there's no one recipe for Irish stew or coq au vin. Different households all have their own versions of these things.

@colmmurphy1009 2 ай бұрын

@jassonsw no, that's just the way you make coddle. The bare bones method is the essense of what makes it coddle in the first place. When you add a load of other ingredients and cooking techniques it becomes a different dish. I understand your point however if you put this in front of anyone from Dublin they would tell you it ain't coddle.

@jassonsw 2 ай бұрын

@@colmmurphy1009 I'm from Dublin!

@ja1889 2 ай бұрын

It's not that this recipe isn't delicious, it's that if people are looking to make traditional Dublin Coddle, this isn't it. So, it skews the accuracy and history of the dish. Either way though, it's delicious.@@jassonsw

@jackdorsey4850 2 ай бұрын

Dear Chef Parisi, I was told they were called bangers is during W.W.2when food was rationed sausage makers used cheap substitutes to make sausage & when they were cooked they would pop with a loud bang hench the name

@martinacevedoleon1399 Ай бұрын

Basicamente un chorizo a la pomarola pero con panceta y papas, en argentina se hace con salsa de tomate, muchas verduras y se sirver sobre pure.

@robertfoltyn7629 2 ай бұрын

I'm Polish and the first thing that came to my mind is to use traditional Polish white sausage, or biała kiełbasa, for this recipe. I've just checked the Internet, and yes, it's available all around Ireland. If you want to go for it, make sure to buy good quality *Polish* sausage. I wouldn't trust the German version ;)

@alexandermethven 2 ай бұрын

Nice thanks billy .fae The mental chef.😂😂👀😁👍

@asinelliplatamona8348 2 ай бұрын

Now Starving Yummm

@Giant_Guitars 2 ай бұрын

Yesss. I also use a bottle of Guinness with the stock too 👌

@JonDoe-ln6nl Ай бұрын

Me too! But it’s for the chef 😝

@colonelfustercluck486 20 күн бұрын

my method is stock in the pot. Beer down the hatch. OK, ok.... a Guiness or dark beer in the pot too, along with the one for me.

@frankcarter6427 2 ай бұрын

have you ever tried lancashire hotpot? smilar to coddle but made with neck end of lamb and oven cooked - it's fabulous

@TheBlaert 2 ай бұрын

A good coddle is hard to beat

@jonasowens27 2 ай бұрын

i loe your video

@seamus9750 2 ай бұрын

It's fookin delicious 😅

@ChefBillyParisi 2 ай бұрын

😂

@amshermansen 2 ай бұрын

Finding uncooked sausages is a challenge here, but I figure this would work well with a rich, premade sausage sliced or diced up as well in a pinch. Definitely gonna try this when the cold weather comes back :)

@theoriginalOSOK Ай бұрын

Nice. Thanks. I just subscribed. Going to check the corned beef and cabbage vid.

@colonelfustercluck486 20 күн бұрын

just been getting into corned beef.... asked my butcher the best internal temperature, he said don't mess around, just do it with a meat probe in place, until it's 73 degrees C in the thickest part, then pull it out and let it cool on a rack, on the bench. for 5 or 10 minutes if you want it warm/hot.... or an hour or two if I want to use it cold. (then wrap in foil and refrigerate if that's the case. I cook it on a trivet to prevent burns on the bottom and only simmer the water... so the water is around 98/99 degrees C.) It works well.... it's not overcooked and dryish. It's not undercooked either. I have a BBQ probe that sends a signal to a receiver..... so I go watch TV or whatever.... when it's ready, I know it. But during cooking, return to your pot and top up the water every 20 minutes... even simmering, a lot of water evaporates.

@Skaldewolf 3 күн бұрын

One word: Parsnips. These are ridiculous flavourful and can turn a boring stew into something incredible.

@benmoffitt7524 2 ай бұрын

Oh. Mama. That looks good.

@Metoobie 2 ай бұрын

Another liquid that works well for your stock alternative is any decent Irish porter :)

@LMNLS 4 күн бұрын

Who else noticed that he tasted the broth right after he poured it over mostly raw sausages? Those sausages were only browned for two minutes per side.

@dvdbrkn 2 ай бұрын

As a Dubliner, I never had coddle with chicken stock? It was always with oxtail soup rather than stock. You should try it with oxtail for a comparison. Brings back childhood memories of the smell permeating the house as it cooked slowly on the stove. Nevertheless, this looks good and I may give it a go sometime. It looks delicious. Thank you for highlighting this dish. Keep up the good work.

@ChefBillyParisi 2 ай бұрын

Thanks for watching! I appreciate the support!

@taritabonita22 2 ай бұрын

Do you know how hard it is to find oxtail stock or soup this days?

@cassieoz1702 2 ай бұрын

Oxtail soup just isn't available in most of the world

@Azzury. 2 ай бұрын

@@cassieoz1702Anyone can make their own. Alternative to oxtail is beef shin.

@dvdbrkn 2 ай бұрын

@@cassieoz1702 Sadly, this is true. I know from personal experience. Now that I no longer live in the Emerald Isle I have struggled to find the oxtail soup satchets I was able to readily buy in Dublin. At least, when I lived there you could easily buy it. I may try this recipe sometime. It has been a while since I had coddle.