Great recipe. I cooked the whole dish in a 5qt dutch oven. Could only find two packages of shoulder chops and one package of loin chops at the store, adding up to slightly three pounds. Therefore, I also halved the recipe. I trimmed all the meat from the bone and cut to bite size pieces. I used only a half-pound of bacon, and so, had to add a quarter cup of olive oil to finish browning/burning the meat cubes. For simmering, I added about three-quarters of a cup of water. During the simmering of the meat, I put the largest bones in the pot with the meat and then picked them out before adding the vegetables, Guiness, thyme and bay leaf. This meal trumped our usual corned beef St.Patricks meal.
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Great recipe. I cooked the whole dish in a 5qt dutch oven. Could only find two packages of...