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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":508,"substitutions":530,"slug":543,"title":544,"shortTitle":545,"countrySlug":546,"baseServings":432,"prepMinutes":547,"cookMinutes":548,"difficulty":549,"course":550,"diet":552,"mainIngredients":554,"images":555,"keywords":565,"publishedAt":571,"updatedAt":571,"authorSlug":572,"summary":573,"localeSlug":543,"alternates":574},[394,397,400,403,406],{"answer":395,"question":396},"Usually too much stout and too much reduction. Roasted barley compounds concentrate as the liquid boils down, so a stew made with beer alone and simmered hard turns harsh. Use roughly two parts stout to one part beef stock, keep the braise at a bare simmer with the lid on, and balance at the end with a teaspoon of treacle or dark brown sugar.","Why is my beef and Guinness stew bitter?",{"answer":398,"question":399},"Most of it does over three hours of covered braising, but not all — trace alcohol survives long cooking, which is worth knowing if you are serving children or anyone avoiding it. The flavour that remains is malt and roasted grain rather than beer. There is no direct non-alcoholic substitute, though alcohol-free stout plus a spoonful of strong coffee comes surprisingly close.","Does the alcohol cook off?",{"answer":401,"question":402},"No, and it is often better not to. Flour on the meat burns in a hot pan and can make the gravy pasty. Beef shin releases enough collagen over a long braise to thicken the sauce by itself; if you want it thicker still, lift out the meat and reduce the liquid for ten minutes, or stir in a teaspoon of cornflour slaked in cold water.","Do I need to flour the beef before browning?",{"answer":404,"question":405},"Yes to both, but brown the meat and deglaze the pan on the hob first — that step supplies most of the flavour and no appliance can do it for you. In a slow cooker, use a third less liquid and cook on low for 8 hours. In a pressure cooker, use the same reduced liquid and cook at high pressure for 45 minutes, then reduce the sauce uncovered.","Can I make this in a slow cooker or pressure cooker?",{"answer":407,"question":408},"Black treacle is a thick, dark, faintly bitter sugar syrup, very close to blackstrap molasses and sold in tins in Ireland and Britain. Molasses is the direct swap. Failing that, use a tablespoon of dark brown sugar or a spoon of honey — you are looking for enough sweetness to round the stout's edge, not enough to taste sweet.","What is treacle and what if I cannot find it?",[410,411,412,413,414,415],"Choose beef shin, chuck or brisket. Lean cuts such as topside or rump go stringy and dry no matter how long you braise them.","Dry the meat on kitchen paper before searing. Wet beef steams grey instead of building the dark crust the gravy depends on.","Sear in batches with space between the pieces. Crowded meat drops the pan temperature and the whole point is lost.","Taste before serving and adjust with a teaspoon of treacle if it is sharp, or a few drops of vinegar if it tastes flat and heavy.","Do not boil off all the liquid. If the gravy tightens too far, add hot stock — reducing stout past a certain point makes it bitter, not concentrated.","Make it the day before. The bitterness rounds out overnight in a way that an hour of extra simmering cannot achieve.","🍺","This is the dark counterpart to pale Irish stew: chunks of beef shin or chuck seared until the pan is nearly burnt, then braised for three hours in stout with onions, carrots and thyme until the meat gives way under a spoon and the gravy is thick, glossy and close to black. Stout brings roasted-barley bitterness and a faint coffee note, which is why the recipe needs a counterweight — a spoonful of treacle or dark sugar, which does not make the stew sweet but stops the bitterness taking over. The flavour is deep, savoury and slightly malty, and unlike most stews it genuinely improves for a day in the fridge. Serve it with mash or a heap of buttered soda bread and expect the bowl to be wiped clean.","Stout has been brewed at St James's Gate in Dublin since 1759, and porter of one kind or another has been the everyday drink of Irish cities for most of the time since. Cooking with it followed naturally: beer was in the house, it was cheap, and the same roasted grain that makes stout taste of coffee and chocolate does remarkable things to browned beef over a long braise. Compared with the older water-simmered stews of the countryside, beef and stout is city food — pub food, in fact — and it belongs to a period when beef was affordable enough for ordinary households rather than an export commodity.\n\nIt should be said plainly that this is not an ancient peasant dish and nobody in Ireland pretends otherwise. It reads as a national classic today because it is genuinely good and because it uses two things Ireland is known for, and it has been on pub menus from Galway to Kilkenny for decades. The technique is closer to a French daube or a Flemish carbonnade than to anything cooked over an open hearth, and the resemblance to carbonnade — Belgian beef braised in dark beer, sweetened and thickened — is close enough that the two dishes are cousins.\n\nThe one thing that separates a good version from a grim one is respect for the bitterness. Stout reduces, and everything bitter in it concentrates as it does. Cooks who simply tip in a pint and walk away end up with a stew that tastes harsh and metallic. The fixes are all traditional: brown the meat properly so there is sweetness to push against, use some stock rather than all beer, add carrot and onion for their sugars, and finish the balance with a small amount of treacle. Get that right and the stout tastes like depth rather than beer.","Refrigerate for up to 4 days — day two is the best it will ever taste. Reheat covered over low heat or at 160°C until it steams throughout, loosening with stock if the gravy has set solid. It freezes very well for up to 3 months, better than most stews because there are no potatoes in the pot to go grainy. Thaw overnight in the fridge before reheating.",[421,422,423,424],"Cuts the stout with stock in a two-to-one ratio, which is the difference between rich and bitter.","Uses beef shin, the cut whose collagen turns the gravy silky without any flour thickening at the end.","Browns the meat in batches and deglazes properly, so the fond ends up in the pot instead of stuck to the pan.","Balances with treacle and a splash of vinegar rather than pretending stout is sweet on its own.",[426,427,428],"Heavy casserole or Dutch oven with a lid","Tongs","Wooden spoon for deglazing",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"protein":434,"calories":435,"estimated":8},28,24,4,10,47,580,[437],"Champ or plain buttered mash to catch the gravy, and a wedge of soda bread for the last of it.",[439,442,445],{"name":440,"description":441},"Beef and stout pie","Cool the finished stew completely, pile it into a dish, top with puff pastry and bake at 200°C for 30 minutes until deep gold. A pub standard.",{"name":443,"description":444},"With mushrooms and pearl onions","Brown 250 g of mushrooms and a handful of peeled pearl onions separately and fold them in for the last 20 minutes so they keep their shape.",{"name":446,"description":447},"Guinness and cheddar cobbler","Drop scones of soda-bread dough with grated mature cheddar on top of the stew and bake uncovered for 25 minutes until risen and browned.",[449,454,458,462,465,468,472,475,479,483,488,491,494,499,503],{"qty":450,"ref":451,"name":452,"unit":453},1.2,"beef-shank","beef shin or chuck, in 5 cm cubes","kg",{"qty":455,"name":456,"unit":457,"noScale":8},2,"neutral oil for searing","tbsp",{"qty":455,"ref":459,"name":460,"unit":461},"onion","large onions, roughly chopped","piece",{"qty":432,"ref":463,"name":464,"unit":461},"carrot","carrots, in thick chunks",{"qty":455,"ref":466,"name":467,"unit":461},"celery","celery sticks, sliced",{"qty":432,"ref":469,"name":470,"unit":471},"garlic","garlic cloves, crushed","clove",{"qty":455,"ref":473,"name":474,"unit":457},"tomato-paste","tomato purée",{"qty":476,"name":477,"unit":478},500,"dry Irish stout","ml",{"qty":480,"ref":481,"name":482,"unit":478},250,"stock","beef stock",{"qty":484,"ref":485,"name":486,"note":487,"unit":457},1,"molasses","black treacle","or molasses — see substitutions",{"qty":432,"ref":489,"name":490,"unit":461},"thyme","sprigs of thyme",{"qty":455,"ref":492,"name":493,"unit":461},"bay-leaf","bay leaves",{"qty":476,"ref":495,"name":496,"note":497,"unit":498,"optional":8},"potato","small potatoes, halved","add for the last 45 minutes if serving without mash","g",{"qty":500,"name":501,"unit":502},null,"salt, black pepper and a splash of vinegar","to taste",{"qty":504,"ref":505,"name":506,"unit":457,"group":507},3,"parsley","flat-leaf parsley, chopped","To finish",[509,513,516,520,524,527],{"tip":510,"text":511,"title":512},"If the base starts to go black rather than deep brown, splash in a little stout to loosen it before it burns.","Pat the beef dry and season it. Heat the oil in the casserole until it shimmers and sear the cubes in three batches, 4 minutes a side, until each piece has a genuinely dark brown crust rather than a grey-tan blush. Set the meat aside.","Sear the beef hard",{"text":514,"title":515},"Drop the heat to medium, add the onion, carrot and celery to the same pot and cook for 8 minutes, scraping the base as the vegetables release moisture. Add the garlic for the last minute, until it smells sweet rather than raw.","Soften the vegetables",{"tip":517,"text":518,"title":519},"Let the stout boil hard for 3 minutes here — it drives off the raw, yeasty edge.","Stir in the tomato purée and fry it for 2 minutes until it darkens from red to brick and coats the vegetables. Pour in the stout, bring it to a boil and scrape every brown patch off the base of the pot as the liquid bubbles.","Cook out the tomato purée and deglaze",{"text":521,"title":522,"timerSeconds":523},"Return the beef and any resting juices, add the stock, treacle, thyme and bay leaves, and bring back to a bare simmer. Cover and cook on the lowest heat, or at 150°C in the oven, for 3 hours.","Braise low and slow",10800,{"text":525,"title":526},"The beef is ready when a piece falls apart under light pressure from a spoon and the gravy coats the back of it, dark and slightly sticky. If it is still thin, lift out the meat and boil the liquid down for 10 minutes.","Check the meat and the gravy",{"text":528,"title":529},"Taste and adjust: salt first, then a few drops of vinegar if it tastes heavy, or another half-teaspoon of treacle if the bitterness bites. Scatter with parsley and serve over mash with the gravy spooned generously over.","Balance and serve",[531,535,539],{"note":532,"swap":533,"original":534},"Avoid sweet or milk stouts, which turn the gravy cloying, and avoid imperial stouts above about 8% — they are far too bitter when reduced.","Any dry stout or porter, or a dark ale","Guinness or Irish stout",{"note":536,"swap":537,"original":538},"The role is balance, not sweetness. Start with less than you think and taste.","Molasses, dark brown sugar, or a tablespoon of honey","Black treacle",{"note":540,"swap":541,"original":542},"Oxtail makes an outstanding version with the richest gravy of all, but needs an extra hour and skimming.","Chuck, brisket or oxtail","Beef shin","beef-and-guinness-stew","Beef and Guinness Stew (Stout-Braised Beef)","Beef and Guinness Stew","ireland",25,190,"medium",[551],"main",[553],"dairy-free",[451,459,463,481],[556,559,561,563],{"alt":557,"src":558},"Dark glossy beef and stout stew with carrot chunks and thyme in a heavy casserole","\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero.jpg",{"alt":557,"src":560},"\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero-16x9.jpg",{"alt":557,"src":562},"\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero-4x3.jpg",{"alt":557,"src":564},"\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero-1x1.jpg",[566,567,568,569,570,546],"beef and guinness","stout stew","braised beef","irish pub food","beef shin","2026-08-19","dishroute-kitchen","Beef shin browned hard and braised in stout with root vegetables and thyme. A spoon of treacle answers the beer's bitterness and the gravy turns almost black and glossy.",{"en":575},"\u002Frecipe\u002Fbeef-and-guinness-stew",{"items":577,"total":433,"page":484,"limit":431,"hasMore":837},[578,607,641,651,678,703,727,757,783,810],{"slug":579,"title":580,"shortTitle":581,"countrySlug":546,"baseServings":432,"prepMinutes":582,"cookMinutes":583,"restMinutes":582,"difficulty":584,"course":585,"diet":586,"mainIngredients":587,"images":591,"keywords":601,"publishedAt":571,"updatedAt":571,"authorSlug":572},"bacon-and-cabbage","Bacon and Cabbage (Boiled Bacon Joint with Parsley Sauce)","Bacon and Cabbage",15,90,"easy",[551],[],[588,589,495,590],"bacon","cabbage","butter",[592,595,597,599],{"alt":593,"src":594},"Carved slices of boiled bacon with buttered cabbage wedges and parsley sauce poured over","\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero.jpg",{"alt":593,"src":596},"\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero-16x9.jpg",{"alt":593,"src":598},"\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero-4x3.jpg",{"alt":593,"src":600},"\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero-1x1.jpg",[602,603,604,605,606,546],"bacon and cabbage","boiled bacon","parsley sauce","irish dinner","gammon",{"slug":608,"title":609,"shortTitle":610,"nativeName":611,"countrySlug":546,"baseServings":433,"prepMinutes":612,"cookMinutes":613,"restMinutes":614,"difficulty":549,"course":615,"diet":619,"mainIngredients":621,"images":626,"keywords":636,"publishedAt":571,"updatedAt":571,"authorSlug":572},"barmbrack","Barmbrack (Irish Tea-Soaked Fruit Loaf)","Barmbrack","Báirín breac",20,75,720,[616,617,618],"dessert","bread","snack",[620],"vegetarian",[622,623,624,625],"raisins","flour","eggs","brown-sugar",[627,630,632,634],{"alt":628,"src":629},"Sliced dark barmbrack fruit loaf packed with raisins, one thick slice spread with butter","\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero.jpg",{"alt":628,"src":631},"\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero-16x9.jpg",{"alt":628,"src":633},"\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero-4x3.jpg",{"alt":628,"src":635},"\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero-1x1.jpg",[608,637,638,639,640,546],"tea brack","irish fruit loaf","halloween","bairin breac",{"slug":543,"title":544,"shortTitle":545,"countrySlug":546,"baseServings":432,"prepMinutes":547,"cookMinutes":548,"difficulty":549,"course":642,"diet":643,"mainIngredients":644,"images":645,"keywords":650,"publishedAt":571,"updatedAt":571,"authorSlug":572},[551],[553],[451,459,463,481],[646,647,648,649],{"alt":557,"src":558},{"alt":557,"src":560},{"alt":557,"src":562},{"alt":557,"src":564},[566,567,568,569,570,546],{"slug":652,"title":653,"shortTitle":654,"nativeName":655,"countrySlug":546,"region":656,"baseServings":432,"prepMinutes":547,"cookMinutes":657,"difficulty":549,"course":658,"diet":661,"mainIngredients":662,"images":664,"keywords":674,"publishedAt":571,"updatedAt":571,"authorSlug":572},"boxty","Boxty (Raw and Mashed Potato Pancake)","Boxty","Bacstaí","Leitrim and Cavan",30,[551,659,660],"breakfast","side",[620],[495,663,623,590],"buttermilk",[665,668,670,672],{"alt":666,"src":667},"Stack of golden boxty potato pancakes with crisp lacy edges and a pat of melting butter","\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero.jpg",{"alt":666,"src":669},"\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero-16x9.jpg",{"alt":666,"src":671},"\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero-4x3.jpg",{"alt":666,"src":673},"\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero-1x1.jpg",[652,675,676,677,663,546],"potato pancake","irish potato cake","leitrim",{"slug":679,"title":680,"shortTitle":681,"nativeName":682,"countrySlug":546,"baseServings":432,"prepMinutes":582,"cookMinutes":657,"difficulty":584,"course":683,"diet":684,"mainIngredients":686,"images":689,"keywords":699,"publishedAt":571,"updatedAt":571,"authorSlug":572},"colcannon","Colcannon (Mash with Kale and Scallions)","Colcannon","Cál ceannann",[660],[620,685],"gluten-free",[495,589,687,590,688],"scallions","milk",[690,693,695,697],{"alt":691,"src":692},"Bowl of colcannon mash flecked with green kale and scallions, melted butter pooled in the centre","\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero.jpg",{"alt":691,"src":694},"\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero-16x9.jpg",{"alt":691,"src":696},"\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero-4x3.jpg",{"alt":691,"src":698},"\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero-1x1.jpg",[679,700,701,589,639,702,546],"irish mash","kale","side dish",{"slug":704,"title":705,"shortTitle":706,"countrySlug":546,"region":707,"baseServings":432,"prepMinutes":612,"cookMinutes":583,"difficulty":584,"course":708,"diet":709,"mainIngredients":710,"images":711,"keywords":721,"publishedAt":571,"updatedAt":571,"authorSlug":572},"dublin-coddle","Dublin Coddle (Sausage and Rasher Potato Pot)","Dublin Coddle","Dublin",[551],[553],[495,588,459],[712,715,717,719],{"alt":713,"src":714},"Pot of Dublin coddle with whole pale sausages, bacon, potato chunks and onion in broth","\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero.jpg",{"alt":713,"src":716},"\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero-16x9.jpg",{"alt":713,"src":718},"\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero-4x3.jpg",{"alt":713,"src":720},"\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero-1x1.jpg",[722,723,724,725,726,546],"dublin coddle","coddle","sausage stew","irish one pot","bacon and potato",{"slug":728,"title":729,"shortTitle":730,"countrySlug":546,"region":731,"baseServings":432,"prepMinutes":547,"cookMinutes":732,"difficulty":549,"course":733,"diet":735,"mainIngredients":737,"images":742,"keywords":752,"publishedAt":571,"updatedAt":571,"authorSlug":572},"irish-seafood-chowder","Irish Seafood Chowder (Creamy Fish and Shellfish Soup)","Irish Seafood Chowder","Atlantic west coast",35,[734,551],"soup",[736],"pescatarian",[738,739,495,740,741],"white-fish","mussels","leek","heavy-cream",[743,746,748,750],{"alt":744,"src":745},"Deep bowl of creamy Irish seafood chowder with mussels in the shell, fish flakes, potato and parsley","\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero.jpg",{"alt":744,"src":747},"\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero-16x9.jpg",{"alt":744,"src":749},"\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero-4x3.jpg",{"alt":744,"src":751},"\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero-1x1.jpg",[753,754,755,739,756,546],"seafood chowder","irish chowder","smoked haddock","fish soup",{"slug":758,"title":759,"shortTitle":760,"nativeName":761,"countrySlug":546,"baseServings":762,"prepMinutes":433,"cookMinutes":763,"restMinutes":612,"difficulty":584,"course":764,"diet":765,"mainIngredients":766,"images":767,"keywords":777,"publishedAt":571,"updatedAt":571,"authorSlug":572},"irish-soda-bread","Irish Soda Bread (Buttermilk Quick Bread)","Irish Soda Bread","Arán sóide",8,45,[617],[620],[623,663],[768,771,773,775],{"alt":769,"src":770},"Round brown soda bread 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