Irish-style meat
Description
The dish is prepared without unnecessary complications. The classic Irish meat recipe calls for an equal ratio of lamb to potatoes, so don't try to save money by adding more potatoes—it just won't be the same. It's precisely the generous amount of meat that makes this dish so beloved by tired men, so let's delight them and ourselves! The meat (fresh, young, and free of any unpleasant odors) should be cut into cubes about 3x3 centimeters in size and coated in flour—which later dissolves into the sauce, giving it thickness. Place the meat pieces in a heated pan with vegetable oil and sear on both sides (about 2–3 minutes per side). Arrange them in a single layer, so you might need to cook in batches. Slice the onion into half-rings or thin strips, and cut the carrots into fairly large sticks. Peel the potatoes, and now—let's reveal a small culinary secret. About a quarter of the potatoes should be cut two to three times smaller than the rest; these small pieces will break down during cooking and become part of the delicious sauce. Layer the ingredients in a pot or cauldron—meat, onion, carrots, potatoes. Pour in water or beer (I think it's obvious which is better?) until the liquid just barely covers the contents. Cover with a lid and place over low heat. Even better—put it in a moderately hot oven. After about an hour, open the pot, add salt, and stir. Cover again. After another 10–15 minutes, check the meat for doneness. If it's tender and easily shreds into fibers, add pepper and sprinkle with thyme. Cover once more. Meanwhile, finely chop parsley and garlic. Serve on plates, sprinkle with the herbs and garlic, and bring to the table! It may seem elementary, but the result will delight you, I promise. The finished dish is ready to be served.