A hearty, traditional Irish dish.


  • 1 kg pork ribs
  • 4 crubeens (pickled in brine)
  • 1200 ml water
  • 300 g parsnips
  • 300 g carrots
  • 2 onions
  • 700 g potatoes
  • 50 g butter
  • 50 ml milk
  • 1 savoy cabbage
  • salt and black pepper


  • Place the pork ribs and the crubeens in a large pot.
  • Peel and trim the parsnips, carrots and onions and chop roughly and add to the pot.
  • Cover with cold water and bring everything to the boil, reduce the heat and simmer for 2-3 hours.
  • Strain the meat and vegetables and place the liquid stock back in the pot and put over a medium heat.
  • Simmer for about 30 minutes or until the liquid has reduce by half.
  • Then place the meat and vegetables back in the pot and keep warm.
  • Peel the potatoes and chop roughly.
  • Put in a pot of cold salted water and bring to a boil, reduce the heat and simmer for 15-20 minutes.
  • When the potatoes are tender, strain them and mash.
  • Toss in the butter and milk and beat until smooth, season to taste.
  • Shred the cabbage roughly and sauté in a frying pan with a tablespoon of butter.
  • Cook over a medium heat for about 2 minutes until it has wilted and then season.
  • Serve one crubeen and one pork rib with some of the boiled vegetables and potatoes and cabbage.

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