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- Dish type
- Main course
- Stew and casserole
This is a REAL scouse recipe from a REAL scouser. My recipe is based on my family's through my mum and her mum.Scouse is a stew from Liverpool (of which it's inhabitants get their name) and it originates from a similar Norwegian stew brought over by sailors. It may taste 'nicer' or more 'exciting' however the point of scouse is to be tasty, filling comfort food. I will show you how to make a classic stodgy version :) Scouse is a simple stew, cheap, cheerful and TASTY.(cooking times vary really, I'd say give it a bit longer than 2 hours; just as long as the meat is tender and the vegetables are mushy.
724 people made this
IngredientsMakes: 2 bowls or thereabouts
- 1 carrot
- 2 onions (average sized)
- 5 medium potatoes (any 'fluffy' or all rounder variety), or 'as many potatoes as possible'
- 300g lamb (traditionally neck end, but you can use any cut really)
- generous amount freshly ground black pepper
- 1 pinch salt
- a couple of splashes Worcestershire sauce
- 1 stock cube (OXO® is acceptable, don't listen to some people who say it isn't) (Beef or Lamb)
MethodPrep:15min ›Cook:2hr ›Ready in:2hr15min
- Peel and chop the carrot, onions and the potatoes into chunks (carrot and onions into smallish chunks, potatoes into decent medium sized chunks), and add to a pan. I haven't been specific with the potatoes because it doesn't matter too much.
- Cut up the lamb into bitesize pieces, removing any large bits of fat.
- Slightly brown the lamb pieces off on both sides in a frying pan (but don't cook it). Add this to the pan. If using neck end, remove fat and keep whole, removing bone half way through cooking.
- Add hot water to the pan so that it covers the ingredients. Maybe about 3cm above.
- Add a few generous grinds of black pepper (but not too much), salt, Worcestershire sauce and the crumbled stock cube, and bring to boil.
- Turn down the heat to a medium to low setting, cover, and allow to simmer for around 1 1/2 to 2 hours. Keep checking and stirring from time to time so it doesn't stick or burn. The timing isn't exact, when the potatoes and carrot go mushy and the meat is soft and tender it's usually done.
- Serve into bowls.
- And that's it. Enjoy the taste of Liverpool!
MUST serve with pickled red cabbage or pickled beetroot on top (My mum loves beetroot but I'm more of a pickled cabbage person) and with some crusty buttered bread. You can swirl in a bit of HP sauce too, at the table.Delicious.
You can make 'blind scouse' by removing the meat entirely - to make it vegetarian also omit the Worcestershire sauce and use a veggie stock cube!
Use for leftovers
Scouse butties (sandwiches) are a boss (brilliant) way of using leftover scouse!just use some nice buttered bread, spread a bit of the scouse, hot or cold, and a little bit of pickled red cabbage.
Reviews & ratingsAverage global rating:(11)
Reviews in English (11)
Exactly how my nan used to make!Perfect stodge!!And scouse butties have to be tried. It's even better on fresh tiger bread nom nom nom-10 May 2013
Very tasty and simple to make. Had to cook it a little longer to make the meat tender enough but all in all, would make it again.-12 Feb 2012
Just like my nan used to make too, tastes even better the next day. Confession time....sometimes I have pickled onions in my scouse. YUM.-25 Sep 2013
If you didn't know where I lived, you would never guess how close to Liverpool we are by my accent. The combination of a Dad from Leigh and 4 years at uni in Preston have given me a proper Lancashire accent. I do love Liverpool though - One of the best cities on earth.
Its a common debate around here what you call Scouse. My mum calls it Hotpot (but I tend to think that is more slices of potatoes?) and other St Helens folk call it Lobbies? (presumably because you 'lob' it all in?)
I was hoping to bring you lovely news of a relaxed Bonfire evening with traditional Scouse and treacle toffee but this happened last night and we spent the night in A&E. OH stood on a sewing needle and it broke off in his foot. We are waiting a call to go back for surgery to remove it. What joy!
I'm not precious about what meat I put in Scouse - Most people put lamb in but tonight we only had a tiny amount of lamb so actually added beef too.
Two things are compulsory though - there must be HP sauce and bread to dip in!
Almost Scouse Recipe.
This lamb neck stew is a wonderfully simple way to create a wholesome hearty meal with probably the cheapest cut of lamb.
Yes, it is even cheaper than the shanks that I use for my slow cooker lamb shanks and minted lamb shanks.
In the UK it goes by the name scrag end, which sounds kinda unpleasant. But the flavour you get from it is outrageous.
As you can see in the pictures the marrow that was in the bone melts into the sauce. In that sense, it makes it similar to my beef osso bucco recipe.
It is the same cut of meat that you get when you buy neck of lamb fillet. But cooking it on the bone adds so much more flavour to the broth.
This recipe is based on the simple stew from Merseyside called scouse.
That dish rarely contains parsnip and even carrot can be controversial, but I&rsquom not afraid of upsetting people by tweaking dishes!
Blind (Veggie) Scouse
- 2 large onions
- 500g swede*
- 500g potatoes
- 250g carrots
- 250g sweet potatoes
- Cooking oil
- Pickled beetroot or pickled red cabbage
*You can play with the quantities depending on how many hungry mouths you have to feed, just try to keep it at a ratio of around 1:1 for the swede and the potatoes and half that value for any other vegetables you want to throw in.
- Wash your vegetables well – you’ll be using the skin
- Peel the onions, potatoes, carrots, swede and sweet potatoes
- Put the peel into a pan with around 500ml of water and boil vigorously for 15 mins (this will be your stock)
- Cut the onions, carrots, swede and sweet potatoes up into nice big chunks
- Cut most of the potatoes into nice big chucks, but pick a few to slice very thinly – these’ll break down and thicken the gravy.
- Get a big pot, stick it on the hob, add a drop of cooking oil
- Add the onion and heat for a minute or so until soft
- Add the rest of the veggies.
- Separate the boiled water from the peel using a sieve or colander, add that water to the pot
- Throw in some salt and pepper and stir it up good!
- Add enough clean water to cover the veggies
- Bring to a boil, then turn down the heat and allow to bubble away for 3 hours, stirring occasionally
Don’t let the food stick to the bottom of the pot! Add more salt and pepper as desired. A bit of Worcestershire sauce usually goes down well. Scouse is wonderfully reheatable, but if it’s super thick just add a little more water.
Serve with the pickled beetroot or red cabbage and, if you’re not gluten intolerant, crusty bread.
Edit: thanks to the useful comments, I've amended my recipe a bit.
Hey folks, I recently found out about Scouse, and was planning on making it for the first time. I've seen a few recipes and adapted them to my own version. Looking for feedback or pointers to anyone's favorite.
My recipe I'm going to try:
3 cans Bitter Ale (I’m going to use a hazy IPA) (going to a pale ale not dry hopped, with minimal hops)
2 tbsp butter two tbsp ghee
For the stock I want 2 ½ cups so start with 5 cups of beer, reduce that by half and add three bouillon cubes.
Add butter to the dutch oven on the range, and sear the meat in batches until browned, lift out and set aside.
Thinly slice the onions turn down heat add the onions and fry until soft
Add half the potatoes, peeled and cubed. Fry for five minutes more then stir in the stock, add meat and herbs.
Simmer then cover and put in the oven for 60 minutes on 320F
Peel and cube carrots and cube the potatoes remaining (don’t peel, so they stick together) add them and do for another hour.
Season with salt, pepper, a dash worcestershire sauce and apple cider vinegar to brighten.
Heat the olive oil in a large casserole dish over a medium heat. Add the beef pieces and cook for 4-5 minutes, stirring occasionally, or until browned all over.
Add the marrow bones to the pan and continue to cook for a further 2-3 minutes.
Remove the beef and marrow bones from the pan and set aside on a warm plate.
Add the chopped onions to the casserole the beef was cooked in. Fry in the pan juices for 1-2 minutes, or until softened.
Stir in the potatoes and swede and continue to cook for a further 2-3 minutes.
Add the chopped leeks, carrots and bay leaves and season, to taste, with salt and freshly ground black pepper. Continue to cook for a further 1-2 minutes, or until just softened.
Return the beef and marrow bones to the casserole, then pour over enough beef stock to just cover the casserole contents.
Cover the casserole with a lid, then transfer to the oven and cook for 2½-3 hours, or until the beef is tender.
To serve, spoon some of the lobscouse casserole into the centre of four to six serving plates and serve with crusty bread, if desired.
Scouse is a form of stew popular in Northern Europe. The English word scouse is a shortened form of lobscouse, taken from similar words like the Norwegian lapskaus, Swedish lapskojs, and Danish labskovs. The dish, which likely originated in the Baltic, is a traditional sailor’s stew consisting of salted meat or fish and thickened with ship’s biscuits. Today, the word is closely related to the port city of Liverpool, to the point where inhabitants of Liverpool are colloquially called “Scousers”.
In my research, I focused on the modern Liverpool interpretation of Scouse, and quickly found that there is a certain pride in preparing what’s known today as a “proper Scouse”. A proper Scouse, it seems, is low on ingredients, indicative of the dish’s humble origins. Today, the dish is prepared with lamb neck, onion, carrots, and potato – and not much else. In keeping with this tradition, I kept the ingredients list to a minimum no fancy parsley here. This dish is typically served with pickled cabbage or beets, so grab those when you’re at the market, too.
My main purpose in creating and sharing this recipe was to treat it as an exercise in restraint, relying only on salt and pepper to perfect the stew’s subtle profile. To round out the flavor, many will serve HP Sauce with the finished stew (HP Sauce is a UK-based brown sauce that is like a cross between ketchup and Worcestershire sauce). As a concession, I flavored my stew with Worcestershire near the end, for those of us without access to this condiment.
Scouse (Gluten-free, Primal, Paleo, Perfect Health Diet, Whole30 adaptable)
- Servings: 4
- Time: 3 hours
- Difficulty: Easy
2 tbsp butter, ghee, or coconut oil
2 lbs lamb neck, shoulder, or stew meat (or beef chuck roast), bone-in preferred
1 medium onion, chopped
1.5 lbs potatoes, peeled and cut into bite-sized chunks, divided
2 cups chicken broth
3 large carrots (about 3/4 lb), peeled and cut into bite-sized chunks
1 tbsp Worcestershire sauce
salt and pepper to taste
pickled red cabbage or beets to serve
1. In a dutch oven or stockpot, heat the butter over medium/high heat until frothy add the lamb pieces and brown on each side until just crispy, about 4 minutes per side. Reduce heat to medium, remove the lamb pieces, and add the onion. Saute until softened, about 6 minutes, then add 1/3 of the potatoes, chicken broth, and browned lamb pieces, then add enough water to just cover the meat. Bring to a boil, then cover and reduce heat to low simmer until the meat is just tender, about 1.5 hours. Immerse the remaining 2/3 of the peeled potatoes in some cool water to stay fresh as the stew cooks.
2. Once the meat is just tender, fish out the meat pieces and set them aside. Using a potato masher or a whisk, mash the potatoes to create a thick sauce do not overmash or the potatoes will become gluey. Return the lamb pieces to the pot, minus the bones pick any meat from the bones and adding it to the pot as well. Stir in the carrots and remaining potatoes cover and simmer until the vegetables are fork-tender, about 15 minutes.
3. Add the Worcestershire sauce then season with salt and pepper to taste serve with pickled red cabbage or beets.
Writing a recipe for Easy Scouse is dangerous…
Just like Lancashire hot-pot, Welsh Cawl, Irish Stew.
Take 1000 people who’ve ever made them and you’ll get 1000 different recipes.
Every street, every house in Liverpool will have their own version – and that’s the only right version.
This is The Doc’s own recipe and he was born on Wirral so he’s not even a proper Scouser.
Anything else you add makes it more fancy.
Don’t be a slave to the recipe, throw what you have into the pan and simmer it until it’s delicious.
(Good things to throw in: Left over veg from a roast dinner – all of it except the roast potatoes, left over gravy)
Fårikål (Norwegian Lamb and Cabbage Stew)
For those of you following my recently updated approach to recipe development, you’ve probably already guessed that the recipes in my new cookbook will cover a variety of traditional and international dishes. So far we’ve highlighted cuisine from France, the Caribbean, and the American South. Today we’ll be exploring Scandinavia, with this Norwegian Lamb and Cabbage Stew.
Originally from Western Norway (Vestlandet), Fårikål has become a widely-loved autumn staple, to the point where it was named Norway’s national dish in 1972. Scandalously, in 2014 the Norwegian Minister for Food & Agriculture demanded a new national dish be voted on–via email, no less! Fårikål won by a landslide, grabbing 45% of the vote and easily beating out Kjøttkaker (meatballs) and Raspeball (potato dumplings) for the top spot.
The traditional preparation of this dish couldn’t be simpler: layer some lamb, salt, and cabbage in a pot, then add water, potatoes, and peppercorns and simmer until everything is tender. I made a couple tweaks to complement the dish, such as dropping in the potatoes later in the process (so they don’t lose their body), and broiling the meat at the end for a nicer texture. In the end, this is still one of the most basic stews you’ll find anywhere, but Fårikål carries with it a rich flavor you may not expect from such a simple preparation.
Turn down the heat to medium and pour in 2 tbsp oil, tip in the onion, carrots and turnips.
Add a pinch of salt and cook for 8 minutes until softened and coloured.
Return the meat to the dish along with the ale, stock and herbs.
Crumble in the stock cubes and season well.