What was the primary purpose of the long, slow simmering time in traditional Irish Stew?
Answer
To tenderize tougher cuts of meat
The original Irish Stew was fundamentally a practical dish focused on sustenance, often utilizing tougher cuts of meat like mutton. The extensive duration of the long, slow cooking process was crucial for achieving the desired texture. This extended simmering allowed the connective tissues in the tougher meat to break down fully, resulting in the deeply satisfying, fork-tender meal that the dish was intended to be, relying on time rather than expensive, tender cuts or complex culinary techniques.
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