Dublin Coddle with Carrots and Greens is a lovely rustic stew that’s perfect for warming up with on a chilly evening.
There are just some things in life that happen in their own time. Everything that grows, whether it’s a plant, animal, or person, has a season. Some things just can’t be rushed.
Like slow food. Food that celebrates what’s available in season, is cooked simply, and is redolent with love. Of course it is bodily nourishment at its finest, but slow food transcends food, incorporating timeless traditions as well. And as my sweet friend Amanda from Heartbeet Kitchen noted, is full of soul.
Take a Dublin Coddle, for example. It’s a classic Irish dish reputed to be a few hundred years old. I’ve heard that it came about as a way to use up leftover scraps of veggies and meats. The name comes from the verb “coddle” and you may have heard it in reference to Coddled Eggs, which are cooked in the oven.
My Dublin Coddle cooks low and slow in a 300F oven for at least three hours. While I haven’t tried this recipe in a slow-cooker, I think it would fare quite well; this slow-cooker version from Cooking in Bliss looks quite tasty.
My version boasts a few more vegetables than what is traditional; I add carrots and greens to bump up both flavor and nutrition. At the end of the cooking process, the broth in this stew is like liquid gold with unparalleled depth of flavor, which I attribute at least partly to the addition of extra veggies. Of course homemade Irish Brown Soda Bread served alongside this stew is the best way to soak up that nutritious broth.
This is a lovely dish to serve for a family supper on Sunday, or on St. Paddy’s Day. And like most soups and stews, leftovers are even better.
Get the full recipe for my Dublin Coddle with Carrots and Greens on Earthbound Farm!
Disclosure: I received the Earthbound Farm product that I used in this recipe for free, and I also received compensation for this post. I am happy for the opportunity to share brands that I believe in with my readers, and I hope you enjoy my recipe. As always, opinions stated are my own.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
With a plate of rice and this hearty and delicious Dublin Coddle I am in serious comfort food heaven! Perfect indeed for the chilly nights of winter!
Once I saw a cooking program on 24kitchen chanel and the chef (forget his name) cook this scrumptious looking dish… At that time I saw in a glance without notice any recipe or how exactly it made… your post remind me back on that famous Irish meal he brought to the world..thx for sharing it.
So comforting and scrumptious!
Cheers,
Rosa
This looks exactly like something my parents used to make when I was a kid, except they added apples. Oh, I am missing it so much, I really need to try this version!
Delicious, comfort food right here. I love this so much.
I love how you described this, Faith. And I look at your photos and can just taste that warm, rich, buttery stew. I love the method too. I’ll be trying this before the warm weather is upon us…xo
I’ve never made a coddle before but my husband loves them! You’ve inspired me to make one for him! Thanks for sharing!
That looks delicious… you made me hungry for it and it’s 8:30 a.m. ;-)
This looks so amazing Faith. I can practically smell this right now. It’s that enticing. Such perfect photos too.
Faith, your recipes and writing spoke to me from the first day I read your blog because of the soul in both, and how we much connected on that level. Thank you for mentioning me, it means the world.
And can I say how much I love the ethnic food you bring to the creative world? I’ve been introduced to so many things I would have never known about. The backround of this coddle is so interesting. And it looks slow-cooked to perfection.
xo
Amanda, My pleasure, sweet friend! I hope we get the chance to meet in person one day because I already feel like I know you. xoxo
At first my mind was confused as I was under the impression the recipe was for cuttlefish! I blinked and re-read it again and then understood. Slow baked goodness!
I loved your writing in this post Faith, thoughtful and engaging. My second thought was a nice crusty bread to sop up that liquid gold broth and then you mentioned in the next paragraph the Irish Soda Bread – how perfect. Thanks!
Kevin, That’s too funny about the cuttlefish. Cuttle(fish) and coddle definitely sound alike, and I suppose you could coddle a cuttlefish, lol!