One of Sligo’s oldest pubs, Hargadon’s, on O’Connell Street, adds barley to its stew to create a very rich, thick dish. Chef Gerard Reidy also offers his version of Hargadon’s Brown Soda Bread, its natural accompaniment.
SERVES 6
2 pounds boneless lamb shoulder, cut into 1-inch pieces
2 cups barley
4 large carrots, peeled and thickly sliced
4 stalks celery, thickly sliced
3 onions, sliced
2 parsnips, peeled and sliced
5 potatoes, peeled and thickly sliced
Salt and freshly ground pepper to taste
Minced fresh flat-leaf parsley for garnish
1 In a stockpot or large saucepan over medium heat, combine the lamb with enough water to cover. Bring to a boil and skim off any foam that rises to the top. Add the barley, reduce the heat to medium-low, and cook, covered, for 30 minutes, or until the meat is half tender. Stir in the carrots, celery, onion, parsnips, and potatoes, and season with salt and pepper. Cook for 1½ to 2 hours, or until the meat and vegetables are tender and the stew is thickened.
2 To serve, ladle the stew into shallow bowls, sprinkle with parsley and serve with Hargadon’s Brown Soda Bread.
3 cups coarse whole-wheat flour, such as Odlums or Howard’s brand
1 cup all-purpose flour
1 teaspoon baking soda
½ cup sugar
1 tablespoon salt
2 large eggs
1¼ cups buttermilk
1 Preheat the oven to 375°F. Butter and flour a 9-by-5-by-3-inch loaf pan.
2 In a large bowl, stir together the dry ingredients. Make a well in the center. In a small bowl, whisk together the eggs and buttermilk. With a wooden spoon, stir the egg mixture into the dry ingredients. Spoon the dough into the prepared pan and smooth the top with a spatula that has been dipped in water or buttermilk.
3 Bake for 35 to 40 minutes, or until a skewer inserted in the center comes out clean and the bread sounds hollow when tapped on the bottom. Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Turn the bread out onto the rack and let cool, right side up, for about 1 hour to make slicing easier.
