Irish Farm House Broth

For St. Patrick’s Day, a lot of people will be making the traditional Corned Beef and Cabbage. I have to say that really does sound good. But I’ve done that meal before. I thought it would be nice to go a little to the right on this recipe. In fact, this broth would be on a lot of tables on March 17 in Ireland.

Try this nice hearty meal instead of the usual corned beef and cabbage to celebrate St. Patty’s Day for a different kind of traditional Irish dinner.

If you are still with the Corned Beef and Cabbage, I will advise you to not boil the corned beef. Braise it and you will get more flavor. Season the meat and sear it, place it in a pan with a little water, cover the pan and cook it at 225 degrees for about 4 hours, depending on the size of the meat — or until tender.

Try Smitty’s recipe for Corned Beef

Back to this recipe — this broth is a great Irish meal that you could classify as either a stew or a soup. I read once that it is sometimes called a vegetable soup, which seemed a little weird to me since it does have meat in it.

Now, the main difference between the real thing and the American version (my version, actually) is that in Ireland they would use dried split peas that had been soaked and added to the broth sooner than this recipe calls for — and they would use the lamb neck.

Because the neck is fatty, you would need to bring it to a boil and skim the top. Once the meat is cooked, you would need to take the meat off the bone and cut it up. The good thing about using the neck is that you will get a lot more lamb flavor into the broth and you could use all water instead of chicken stock.

At any rate, try this nice hearty meal instead of the usual Corned Beef and Cabbage to celebrate St. Patty’s Day for a different kind of traditional Irish dinner. Like with most stews and a lot of soups, this also is great the second day.


Irish Farm House Broth
1 lb. of lamb stew meat, cut in small cubes
½ bag frozen peas
1 qt. water
1 qt. chicken broth
2 T pearl barley
1 onion, chopped
2 carrots, sliced
2 sticks of celery sliced
1 small turnip, chopped
½ bunch fresh parsley, chopped
1 small red potato (per serving), boiled separately
½ stick of butter
Salt & pepper to taste

Brown the meat in a heavy pot. Remove from the pot and set aside. Sweat the onion, celery, carrots and turnip in the butter. Add all the liquid. Bring to a boil and turn down to a simmer.

Add the barley and meat and simmer for about half an hour or until the meat is done. Add the peas and parsley and season with salt and pepper. Boil the potatoes separately and add one to each serving when bowled. Serve the broth with warm bread.