SCOUSE
From oldchem 18 years ago
- 120 minutes to make
- Serves 4
Scouse was brought to Liverpool by Northern European sailors, it was originally called Labskause. This was finally shortened to Skause and over time the spelling changed to the more Anglicised version we have today. Read more Scouse can be ready made and kept for up to 2 days. Keep it covered in a refrigerator and reheat in a saucepan. Most people prefer the added depth of flavour that reheating adds. Blind scouse was a variation on the above recipe and was eaten by the poorer people as it was cheaper to make because it did not contain meat. See less
Ingredients
- Half a Pound of Stewing steak shopping list
- Half a Pound of lambs Breast shopping list
- A Large onion shopping list
- 1lb of carrots shopping list
- 5lb of potatoes shopping list
- 2 beef stock cubes shopping list
- 2 Teaspoons of Vegatable oil shopping list
- Worcester Sauce shopping list
- salt and pepper shopping list
- water shopping list
How to make it
- Cut the meat into large cubes and fry in the vegatable oil until lightly browned all over. You may wish to add some Worcester Sauce at this point for added flavour.
- Transfer the meat to a large saucepan and add the onion that should have been chopped into large chunks. Follow this by chopping the carrot into medallions and place this on the meat. Peel and then Finely dice 1lb of the potatoes and place on top of the carrots.
- Fill the pan with cold water until it is half full. Break up the Oxo cubes and sprinkle into the water. Add salt and pepper for seasoning. Let the pan simmer gently, stirring occasionally. The large pieces of onion will start to break up and the potato will become soft and will make the final sauce thick.
- Simmer for a total of two hours, then add the remaining potatoes that should have been peeled and roughly chopped, along with a few splashes of Worcester Sauce. Then simmer for another two hours.
- Serve piping hot with red cabbage, beetroot, pickled onions and crusty bread. You may add Ketchup and HP for flavouring.
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