Irish stew really stands out as the heart of comfort food in Ireland. Lamb shoulder and floury potatoes form the backbone of authentic recipes.
Cooks take these simple ingredients and, through slow-cooking, turn them into rich, warming meals. The result just feels like pure Irish tradition—nothing fancy, just honest food.
Classic Irish stew keeps things pared back. You only need three main ingredients: lamb shoulder, floury potatoes, and onions.
Old-school recipes skip carrots and extra veggies because, honestly, rural Irish families just didn’t have them back in the day.
For the best flavor, use bone-in lamb shoulder. As the stew cooks, the bones release collagen, which naturally thickens and enriches the broth.
Floury potatoes like Roosters or King Edwards work best. They break down a bit, thickening the stew without any added flour.
Start by browning the lamb in a heavy pot. Layer lamb first, then onions, and finally chunky potato pieces on top.
Toss in some fresh thyme and a couple of bay leaves. Season with salt and pepper—don’t overthink it.
Let everything simmer slowly for about 1.5 to 2 hours. The meat turns fork-tender, and the potatoes help make the stew thick and hearty.
The liquid reduces as it cooks, so flavors get pretty concentrated. That’s what gives Irish stew its signature texture.
Traditional cooks just used water, letting the ingredients do all the talking. These days, some folks add a bit of stock for extra depth.
Irish lamb stew builds on the classic by adding root vegetables like carrots and parsnips. These extras bring a little sweetness and color, but the dish still feels rustic.
Lamb neck or shoulder works perfectly here. The fat keeps the meat moist, and the connective tissue melts into a rich broth.
Cut the meat into even 2-inch pieces. That way, everything cooks at the same pace.
Carrots, sliced into thick batons, add a nice earthy sweetness. Parsnips bring a nutty note that pairs well with lamb.
Leeks go in for a mild onion flavor. They’re subtle, not overpowering.
Put the tougher veggies in first. Add leeks closer to the end so they don’t get mushy.
A handful of fresh herbs makes a big difference. Thyme holds up during the long simmer, while parsley stems add a gentle herbal note.
Chop fresh parsley leaves for a garnish at the end. It looks good and tastes even better.
Let the stew cook for 2 to 2.5 hours. The veggies soften and release their starches, thickening the broth naturally.
Guinness beef stew is a newer spin on Irish stew. It uses beef chuck and, of course, Ireland’s famous stout.
The beer brings deep, malty flavors and helps tenderize the meat. There’s something about Guinness that just works with beef.
Beef chuck or shin is ideal for braising. The connective tissue breaks down, making the meat fork-tender but still substantial.
Brown the beef really well first. That’s where a lot of the flavor comes from.
Pour in a pint of Guinness after you’ve browned the meat and veggies. The roasted barley notes add a rich, savory depth.
Root vegetables like carrots and parsnips fit right in. Mushrooms—either button or cremini—add earthy, umami flavor and hold their shape during the long cook.
A spoonful of tomato paste helps deepen the color and adds a bit of acidity to balance the stout.
A few dashes of Worcestershire sauce bring even more umami.
Let it all simmer for 2.5 to 3 hours. The Guinness cooks down into a thick, flavorful gravy that coats every bite.
Irish potato dishes take humble ingredients and turn them into comfort food that just feels like home. Cooks have passed down these recipes—mashed potatoes with greens, crispy pancakes, and pan-fried cakes—for generations.
Colcannon mixes creamy mashed potatoes with cooked cabbage or kale. It’s probably Ireland’s most famous comfort food.
Loads of butter and finely chopped spring onions get folded in for extra flavor.
To make it, boil potatoes until they’re soft, then mash them with warm milk and butter. Cook the cabbage separately until tender, then mix it into the potatoes with the spring onions.
Key ingredients:
Aim for a light, fluffy mash—not heavy or dense. Some families serve colcannon at Halloween and hide coins or rings inside for luck.
If you want a milder flavor, try swapping cabbage for leeks. It’s a nice twist.
Boxty is the go-to Irish potato pancake. It blends raw grated potato with leftover mashed potato, plus flour and egg.
The result? Pancakes that are crispy outside and soft inside.
Getting the balance right between wet and dry ingredients makes all the difference. Grate raw potatoes, squeeze out the liquid, and mix with cold mashed potatoes.
Add plain flour, a beaten egg, and a splash of milk to bring it all together.
How to make boxty:
Each pancake should be about saucer-sized. Cook them over medium heat.
There’s even an old saying: “Boxty on the griddle, boxty in the pan, if you can’t make boxty, you’ll never get a man!” Take that as you will.
Irish potato cakes use leftover mashed potatoes, flour, and a hot pan to create crispy, golden rounds. It’s a clever way to use up yesterday’s potatoes.
Mix a little plain flour into cold mashed potatoes to make a soft dough. Don’t add too much flour, or the cakes get heavy.
Roll the dough into a circle about half an inch thick. Cut it into quarters—these are called farls.
Fry each piece in butter or bacon fat until both sides turn golden and crisp.
Great ways to serve:
The outside should be crisp, while the inside stays fluffy and warm. They’re definitely best eaten right out of the pan.
Irish bread traditions are all about simple ingredients and time-tested techniques. Soda bread has a tangy crumb, brown bread brings wholesome texture, and Railway Cake adds a touch of sweetness.
These breads rely on buttermilk, wholemeal flour, and baking soda instead of yeast. It’s simple but so good.
Traditional Irish soda bread uses just four ingredients: flour, buttermilk, salt, and baking soda.
Buttermilk’s acid reacts with the baking soda, making the bread rise and giving it a bit of tang.
There’s no sugar, eggs, or butter in the real deal. Mix the dough gently—overworking it makes it tough.
Shape the sticky dough into a round loaf. Cut a deep cross in the top.
That cross isn’t just for looks. It helps heat reach the middle and, according to folklore, keeps evil spirits away. Who knows?
Bake the bread for 30-40 minutes. The crust turns crisp, and the inside stays tender and crumbly.
People usually serve it warm with butter, especially with stews or soups.
Spotted Dog is a sweet variation with raisins or currants mixed in. It’s a quick, tasty treat for tea time.
Irish brown bread really lets wholemeal flour shine. It’s dense, hearty, and full of nutty flavor.
Most recipes mix wholemeal and white flours. Some bakers add oats, seeds, or treacle for extra texture or a hint of sweetness.
Buttermilk is still key for the right rise and tang.
Brown bread gets made much like soda bread, but it’s denser. The wholemeal flour gives it a substantial crumb that stays moist for days.
Traditionally, people baked it in bastible pots over open fires. These days, a heavy loaf tin or cast-iron pot in the oven works just as well.
This bread tastes great with Irish butter, smoked salmon, or sharp cheese. It’s robust enough for both sweet and savory toppings.
Railway Cake offers a glimpse into the sweeter side of Irish baking. People originally baked it as a travel snack for long train journeys.
It lands somewhere between cake and bread—rich, filling, but not too sweet.
The recipe calls for eggs, butter, and sugar along with the usual bread ingredients. Dried fruits like raisins and sultanas add bursts of sweetness.
Some versions even include caraway seeds for a hint of spice.
Getting the texture right means mixing the dough a bit longer than you would for soda bread. It’s not as sweet as cake but richer than regular bread.
Railway Cake keeps well for several days, making it perfect for packed lunches or afternoon tea.
Modern bakers like to serve it sliced and buttered. The nostalgia factor is real—it’s a recipe that bridges bread and cake, and it just feels classic.
Irish comfort food really peaks with hearty pies topped with creamy mashed potatoes. These dishes take simple ingredients and turn them into meals that warm you right through.
Authentic shepherd’s pie starts with minced lamb. That’s what sets it apart from cottage pie, which uses beef.
You build the base by browning lamb mince with diced onions, carrots, and peas. Once the meat’s browned, add the veggies and simmer with stock until everything’s tender.
Worcestershire sauce and fresh thyme bring out the flavor.
Top the meat mixture with a thick layer of buttery mashed potatoes. For the best result, make the potatoes smooth and creamy with plenty of butter and warm milk.
Some cooks like to pipe the potato on top for a nice finish.
How to make it:
Bake it at a moderate temperature until the potato crust turns golden and the filling bubbles gently at the edges. It’s simple, filling, and just feels like home.
Cottage pie uses the same basic approach as shepherd’s pie, but swaps in beef mince for lamb. Irish farming families made this version popular since beef was more accessible on their land.
For the meat layer, cooks usually use minced beef, onions, and carrots—sometimes they’ll toss in celery too. Plenty of recipes ask for a splash of red wine or beer to boost the flavour. Letting the mixture bubble away slowly helps the liquid reduce into a rich, thick base.
Irish cottage pie often gets a generous layer of grated cheese mixed into the potato topping. This extra step adds richness and helps the top turn golden and bubbly in the oven.
Key differences from shepherd’s pie:
Both pies really sum up quintessential Irish cuisine. They’re the kind of comfort food you crave when the weather turns cold.
These hearty dishes are the real heart of Irish home cooking. Think tender sausages with creamy mash or Dublin’s famous slow-cooked stew—simple ingredients, but somehow they turn out deeply satisfying.
Dublin coddle is probably the capital’s most beloved comfort dish. It’s a traditional stew that brings together pork sausages, bacon, potatoes, and onions in a straightforward but flavourful broth.
People originally made coddle to use up leftovers before Sunday rolled around. Families layered thick bacon rashers with good pork sausages in heavy pots. Fresh potatoes and white onions round out the must-haves.
To prepare coddle, cooks slow-cook everything until the potatoes start to break down. This thickens the liquid naturally. The sausages stay whole, while the bacon turns wonderfully tender.
Nowadays, some folks add carrots or celery for more flavour. Some brown the meat first, but the old-school way just layers everything raw and lets time do the magic.
A finished coddle should have a rich, savoury broth and vegetables you can cut with a fork. You get real warmth with every serving, especially on chilly evenings. It doesn’t take much prep, but you do need to wait for the slow cook.
Bangers and mash is classic pub fare all over Ireland. The dish matches traditional Irish sausages with creamy mashed potatoes and a generous pour of rich onion gravy.
The “bangers” are pork sausages in natural casings, so you get that satisfying snap. Good sausages have coarse-ground meat and plenty of herbs—sage and thyme are favourites. Cooks pan-fry them gently until they’re golden and crisp.
For the mash, you want floury potatoes like King Edward or Maris Piper. Butter and warm milk make them extra creamy. Some recipes go for cream if you want even more richness.
Onion gravy really ties the whole thing together. You start with slowly caramelised onions, then add beef stock and often a dash of stout. The gravy should be thick enough to coat a spoon.
This combo is all about comfort and straightforward cooking. It’s just as good for a family dinner as it is for a casual meal with friends.
Cabbage is a staple in Irish kitchens. Bacon and cabbage is probably Ireland’s most cherished comfort food pairing. Corned beef and cabbage took off in Irish-American communities, and Irish coleslaw brings a fresh, crisp note to heavier meals.
Bacon and cabbage is the real national dish of Ireland, way older than the corned beef version. Families used back bacon, not streaky, which makes for a more filling and hearty meal.
Cooks boil the bacon joint in water until it’s tender. They then add quartered cabbage for the last 15-20 minutes. This way, the cabbage soaks up all that smoky bacon flavour but still keeps some bite.
You’ll need:
People usually serve this with floury potatoes and a simple white sauce made from the bacon water. That cooking liquid brings out the best in even the plainest vegetables.
Some folks add leeks or turnips. Sometimes chefs finish things off with a bit of fresh parsley and a knob of butter.
Corned beef and cabbage came from Irish-American kitchens, where corned beef was easier to get than bacon. This switch happened in the 19th century, mostly for practical reasons.
Making it takes some patience. The corned beef brisket simmers for 2-3 hours until it’s super tender. Cooks add vegetables in stages—potatoes first, then carrots, and cabbage at the end.
Classic sides are:
A little spice packet with coriander, bay, and peppercorns goes in the pot. These aromatics give the meat and veg that unmistakable flavour.
You’ll see this meal everywhere on St. Patrick’s Day, especially outside Ireland.
Irish coleslaw is nothing like the heavy mayo versions from the States. Irish recipes use a lighter, vinegar-based dressing that lets the cabbage shine.
The base is finely shredded white and red cabbage with grated carrots. Sometimes people add chopped apple for sweetness or celery for crunch. The dressing combines apple cider vinegar, a touch of sugar, and a bit of oil.
Tips for making it:
This crisp side goes perfectly with rich stews or roasts. The acidity cuts through heavier dishes and adds a nice crunch.
Pubs often serve Irish coleslaw with fish and chips or a ploughman’s lunch. It’s a refreshing bite between bigger, heartier foods.
Irish cooks have a knack for turning humble potatoes into pure comfort food. These griddle-cooked flatbreads come from centuries of rural tradition, using up leftover mash for hearty breakfast staples.
Potato farls are classic Irish flatbreads made from warm mashed potatoes, flour, and butter. You roll the dough into circles, then cut them into quarters—the “farls” name actually comes from the Gaelic for “four parts.”
The trick is to use fresh, warm mash for the dough. Add just enough flour to hold it together, but not so much it gets tough. Salt brings out the flavour, and a knob of butter makes everything better.
Cooks fry these cakes on a hot griddle or pan until both sides turn golden. The outside gets crisp, while the inside stays fluffy.
You’ll see farls on traditional Ulster Fry plates with bacon, sausages, and eggs. Some families just serve them with a sprinkle of salt or a bit of butter melting on top.
Fadge is another favourite Irish potato pancake, especially in Northern Ireland. It’s similar to farls, using mashed potatoes and flour, but sometimes with extra seasonings and a slightly different technique.
Fadge usually comes out a bit denser than farls. Some cooks mix in scallions or herbs for more flavour. The dough gets shaped into rounds and cooked on a griddle until each side is golden.
Traditionally, people use day-old mashed potatoes, since they’re firmer and easier to work with. This keeps the fadge from getting too sticky.
You can top fadge with sweet things like jam or honey, or go savoury with grilled meats or as part of a big Irish breakfast.
Irish sweet breads and cakes mix simple ingredients with old-school baking know-how. Barmbrack is full of tea-soaked fruit, while Irish apple cake makes the most of apple season.
Barmbrack—or “bairin breac” in Gaelic, which means “speckled loaf”—is Ireland’s most famous sweet bread. This yeasted bread is packed with raisins and currants that dot the crumb.
Bakers start by soaking dried fruits overnight in cold tea, sometimes with a splash of whiskey. This step plumps the fruit and gives the loaf its deep flavour. The fruit gets mixed into a spiced dough with butter, eggs, and spices like cinnamon and mace.
You knead the sticky dough until smooth, then let it rise for about an hour. The finished loaf comes out golden, and if you tap it, it should sound hollow.
Best ways to serve it:
Irish apple cake is a homely dessert that pops up everywhere during apple season. It’s lighter than a typical fruit cake, with a tender crumb and chunks of tart apples.
The recipe calls for Bramley apples or another tart type that holds up in the oven. Bakers fold diced apples into a simple butter cake batter with eggs and milk. Some add a pinch of cinnamon or a bit of lemon zest for extra flavour.
Old-fashioned versions look rustic, with apple pieces peeking out on top. The cake bakes until golden, with sweet-tart apple pockets throughout.
Many families serve it warm with custard sauce or fresh cream. Letting it sit for a day actually deepens the flavour.
Irish dessert traditions revolve around making the most of simple ingredients—think day-old bread, seasonal apples, or blackberries. These get turned into puddings and crumbles that feel like pure comfort, all thanks to generations of clever home bakers.
Soda bread pudding turns yesterday’s loaf into one of Ireland’s most beloved comfort desserts. It’s a classic way to use up thick slices of day-old Irish soda bread, soaking them in a rich custard made from eggs, cream, and sugar.
The bread’s texture, with its signature tang from buttermilk and baking soda, makes a perfect base for this dessert. It holds together better than regular bread and soaks up custard like a dream.
Bakers usually layer the bread with butter and scatter sultanas or raisins between the slices. The custard almost always gets vanilla and a pinch of nutmeg. Sometimes, a splash of Irish whiskey sneaks in for a bit of warmth.
Traditional preparation looks like this:
The pudding comes out golden and slightly puffed. Most families serve it warm, with fresh cream or proper custard sauce.
Apple blackberry crumble really shows off Ireland’s autumn harvest. This dessert mixes tart cooking apples with wild blackberries under a golden oat topping.
Bramley apples, with their sharp flavour and fluffy texture, work best here. Blackberries bring a sweet, deep purple punch. Usually, cooks toss the fruit with brown sugar and a hint of cinnamon.
The crumble topping blends rolled oats, plain flour, cold butter, and brown sugar. Some Irish bakers add chopped almonds or hazelnuts for crunch.
You’ll need:
Bake the crumble until the fruit bubbles and the top turns golden brown. Across Ireland, restaurants serve it hot with thick custard or fresh cream. It’s a perfect way to end a meal, if you ask me.
Ireland’s beverage tradition revolves around two iconic drinks that really capture the country’s spirit. Irish coffee brings together hot coffee, whiskey, and cream, while Irish whiskey forms the base for loads of classic cocktails.
Irish coffee first appeared at Foynes Airbase in County Limerick in 1943. Chef Joe Sheridan whipped it up to warm tired transatlantic passengers. It’s a surprisingly simple drink, but the result? Pretty special.
The recipe calls for 35ml of Irish whiskey, hot black coffee, a teaspoon of demerara sugar, and lightly whipped double cream. The trick is all in the technique.
Start by warming a clear glass mug with hot water, then pour it out. Add the whiskey and coffee, leaving some space at the top. Stir in the demerara sugar until it dissolves completely.
Lightly whip the cream until it pours but doesn’t hold peaks. Pour it gently over the back of a spoon so it floats on the coffee and forms two layers.
Real Irish coffee doesn’t need artificial syrups or extra flavourings. Some bartenders add a sprinkle of nutmeg or chocolate shavings, but honestly, the classic version doesn’t need it.
Irish whiskey stands at the heart of many traditional cocktails, each one showing off that smooth, mellow character. Unlike Scotch, Irish whiskey gets triple-distilled, which really softens the flavour.
The Irish Mule swaps out vodka for whiskey in the classic Moscow Mule. Just mix whiskey, ginger beer, lime juice, and ice, and serve it in a copper mug if you have one.
Irish Gold combines Irish whiskey with peach schnapps, orange juice, and ginger ale. Stir it gently to keep the ginger ale fizzy, and finish with a squeeze of lime.
For a sweet treat, the Nutty Irishman mixes Baileys Irish Cream with Frangelico hazelnut liqueur. It’s quick to make—less than two minutes—and works well as an after-dinner drink.
The Irish Mudslide goes all out with Irish whiskey, Baileys, and Kahlúa. Bartenders often rim the glass with chocolate syrup for extra richness. It looks as good as it tastes.
Irish food depends on straightforward, quality ingredients that reflect the country’s farming roots. Potatoes are the cornerstone of countless dishes, while spring onions add fresh flavour to traditional recipes. Dried fruits sweeten up many classic baked goods.
Potatoes anchor Irish cuisine and show up in nearly every traditional meal. Local varieties like Rooster, Kerr’s Pink, and Golden Wonder each bring something special—some are fluffy, some hold their shape, and all taste great.
These potatoes shine in classics like colcannon, which blends mashed potatoes with cabbage and spring onions. Potato farls turn mashed potatoes into flat, griddled breads that go perfectly with breakfast.
Irish potatoes are super versatile. They roast up crispy next to lamb. They mash into creamy bases for shepherd’s pie. They boil up tender for hearty stews.
Rooster potatoes keep their shape in stews. Kerr’s Pink make the fluffiest mash. Golden Wonder are top-notch for roasting.
Spring onions add a fresh, mild onion taste to Irish dishes without overpowering other flavours. Both the green tops and white bulbs show up in recipes all over Ireland.
Colcannon really lets spring onions shine. Their gentle bite fits perfectly with creamy mash and cabbage. Lots of cooks prefer spring onions over regular onions here because they’re milder and add a nice pop of colour.
You’ll find spring onions in potato cakes and farls too. Cooks chop up the whole spring onion and mix it into the potatoes, giving each bite a little burst of freshness.
Spring onions also go into seafood chowders and vegetable soups. They lend a subtle aroma without being too sharp, letting the other ingredients take centre stage.
Dried fruits bring sweetness and texture to Irish baking and desserts. Sultanas and raisins turn up most often, adding bursts of flavour to breads and cakes.
Irish soda bread often gets a handful of sultanas or raisins. They plump up during baking, making pockets of sweetness in the hearty loaf. The mix of tart bread and sweet fruit is a classic combo.
Traditional Irish apple cake sometimes includes dried fruit along with fresh apples. Bakers fold sultanas into the batter, so you get layers of different flavours and textures.
Irish porter cake really leans on dried fruits soaked in dark beer. The fruit soaks up all that malty flavour before going into the batter. The result? A moist, richly flavoured cake that actually gets better after a day or two.
Irish cooking traditions raise a lot of questions about ingredients, techniques, and what counts as “authentic.” Here are some of the most common ones, from pantry basics to stews and classic breakfasts.
Traditional Irish cooking leans heavily on lamb, especially shoulder cuts that turn tender with slow braising. Potatoes show up in most dishes, with floury types like Roosters and King Edwards thickening stews naturally.
Root vegetables—carrots, parsnips, turnips—make frequent appearances. They grow well in Ireland’s climate and keep through the winter.
Fresh herbs like thyme, parsley, and bay leaves season most dishes. They add flavour without drowning out the taste of the meat and veggies.
Oats play a big part in both sweet and savoury dishes. You’ll see them in porridge, oatcakes, and even as a crispy coating for fish.
Dairy products—think butter, cream, buttermilk—enrich Irish recipes. Irish butter, in particular, is extra rich thanks to grass-fed cows.
Start with two or three pounds of lamb shoulder, chopped into chunky pieces. Brown the meat well in a heavy pot to build flavour.
Layer sliced onions on top, then add thick-cut carrots and floury potatoes. Cut the potatoes big enough to keep some shape, but let a few break down to thicken the stew.
Pour in just enough water or light stock to barely cover everything. Too much liquid will water down the flavour, so keep it minimal.
Season with fresh thyme, bay leaves, salt, and pepper. Let it simmer gently for about an hour and a half to two hours, until the lamb is fork-tender.
The potatoes will naturally thicken the stew. Some veggies will stay whole, while others melt into the broth.
Barmbrack is probably Ireland’s best-known sweet bread. It’s a yeasted loaf with sultanas, raisins, and candied peel—usually served sliced with butter.
Apple tart is a staple, made with cooking apples layered in shortcrust pastry. The filling often gets a dusting of cinnamon and sugar.
Porter cake brings together dark stout, dried fruits, and spices. The beer makes it moist and adds depth—it’s one of those cakes that tastes even better after a day or two.
Irish coffee—hot coffee with whiskey, sugar, and cream—sometimes fills in for dessert after a big meal.
Beef and Guinness stew makes a great centrepiece for a crowd. The dark beer adds richness and unmistakable Irish character.
Boxty potato pancakes are a winner as a starter or side. They mix grated raw and mashed potatoes with flour, then fry up crispy.
Colcannon, with buttery mashed potatoes and cabbage or kale, is a comforting side that goes with almost anything.
Fresh salmon, simply cooked with herbs, shows off Ireland’s seafood. Wild Atlantic salmon tastes better than farmed, honestly.
Dublin coddle is another crowd-pleaser—sausages, bacon, and potatoes all stewed together. It’s easy to make and super satisfying.
In a big bowl, mix plain flour, baking soda, salt, and a pinch of sugar. The baking soda acts as the leavening, so no yeast needed.
Make a well in the centre and pour in buttermilk bit by bit, mixing as you go. The acid in the buttermilk reacts with the soda for lift.
Bring the dough together quickly but don’t overwork it—too much kneading makes it tough.
Shape it into a round loaf and score a deep cross on top. That’s not just for looks; it helps the bread bake evenly.
Bake in a hot oven for about 30–40 minutes. When it’s done, the bottom sounds hollow when tapped and the crust turns golden and firm.
Start with black pudding. Slice the blood sausage thick, toss it in a hot pan, and fry it up until the outside gets crispy while the inside stays soft. Most full Irish breakfasts just wouldn’t feel right without it.
White pudding steps in as a gentler option. It’s made from pork, suet, and oatmeal—kind of comforting, honestly. Cut it up and fry it the same way you’d handle black pudding for that classic taste. Here’s a guide to making black pudding if you’re curious.
Soda farls? Those are triangular soda bread pieces you cook right on a griddle. You’ll spot them in Ulster fry breakfasts, especially up in Northern Ireland.
Don’t forget the veggies. Grilled tomatoes and mushrooms add a bit of balance to all the rich meats. Just a sprinkle of salt and pepper works before they hit the pan.
Then there are rashers of back bacon. Unlike streaky bacon, these have more meat and less fat. Pop them on the grill or in a pan and cook until the edges are crisp, but the centers stay tender.
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