Corned Mutton (Muiceoil Shaillte)

Corned Mutton, or Muiceoil Shaillte in Irish, is a cherished dish that features tender and flavorful mutton achieved through brining and slow-cooking. This method infuses the meat with a distinctive spice blend, creating a delectable taste that pairs seamlessly with boiled potatoes and cabbage. Although this recipe demands time and patience, it yields a nourishing meal rich in comforting Irish flavors. A great choice for St. Patrick’s Day or any occasion where traditional cuisine is appreciated, this dish showcases the satisfying depth of Irish culinary heritage.

Ingredients

• 3 lbs mutton roast
• 1 cup pickling salt
• 1/4 cup brown sugar
• 2 Tbsp pickling spices
• 8 cups water

Instructions

1. Combine pickling salt, brown sugar, and pickling spices in a large pot with water, stir until dissolved.
2. Add the mutton roast to the pot, ensuring it is fully submerged in the brine. Cover and refrigerate for 72 hours.
3. After 72 hours, remove the mutton from the brine, rinse it thoroughly under cold water, and place it in a Dutch oven.
4. Cover the mutton with fresh water and bring to a boil over medium-high heat.
5. Once boiling, reduce heat to low, cover, and simmer for 3 hours or until the meat is tender.
6. Remove the mutton from the pot and let it rest for a few minutes before slicing.
7. Slice the corned mutton against the grain and serve with boiled potatoes and cabbage.

Keywords: Comfort Food, Brining, Tender Meat, Traditional

Spice Rack: Pickling Salt, Brown Sugar, Pickling Spices

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