Crubeen Casserole

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


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


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