An Irish favourite at any table. This dish has the finest tender meat textures and a delicious refined bacon flavour.
Ingredients
• 1 shoulder of bacon, boned and rolled
• 1 large carrot
• 1 leek
• 2 celery stalks
• 3 bay leaves
• 2 small onions, divided
• 1 head cabbage, cored and chopped
• butter, for frying
• 50 grams flour
• 150 millilitres milk
• 100 millilitres white wine
• 3 tablespoons fresh parsley
• 2 tablespoons chopped fresh chives
• 4 garlic cloves
• champ mash (See Irish Tops, Sides, and Stocks)
Method
1. Soak your shoulder of bacon overnight in water, with the water changed several times, to reduce the saltiness of the meat before cooking.
2. Make a mirepoix to flavour the meat by chopping the carrot, leek, celery, bay leaves, and one of the onions.
3. Add the mirepoix along with the bacon to a large pot and cover with water a couple of inches above the meat. Bring to a simmer and cook for 35 minutes per kilo. When this time has elapsed, remove the pot from the heat and leave for 25 minutes. Remove the meat from the pot, place on a warm dish, and cover with cling film to retain the heat. Allow to rest while preparing the remainder of the dish.
4. Add your cabbage to the pot and cook over a low heat for about 10 minutes in the bacon water.
5. For your sauce, chop your remaining onion thinly and cook it in a pan in some butter over a medium heat. When the onion becomes translucent, add the flour and stir for 1 minute. Add 250 millilitres of the bacon water along with the milk, wine, and parsley. Simmer for 5 minutes, stirring frequently. Add the chives and set aside.
6. Carve your meat into thick slices. Plate and serve with your cabbage, sauce, and some champ mash and enjoy.