Liverpool scouse

    2 hours 30 min

    This is a typical Liverpool winter dish which fed the poor families of Liverpool for centuries, even to the present day. It lasts for days on end. The name came from the Scandinavian sailors who sailed to Liverpool, they called it Lobskaus, which eventually turned into scouse. Being from Liverpool myself I know that we all do it our own way, I make mine with what I can find in the fridge. But don't forget to add the pickled cabbage or beetroot on top of the scouse, it's not scouse without.


    1 person made this

    Ingredients
    Serves: 6 

    • 4 large potatoes, peeled and quartered
    • 4 large carrots, peeled and chopped into big pieces
    • 2 large onions, peeled and diced
    • 1kg (2 lb) stewing beef or lamb, diced or minced
    • 4 stalks celery, chopped
    • salt and pepper to taste
    • 3 bay leaves
    • beef stock or water as needed
    • gravy granules (optional)
    • pickled cabbage or pickled beetroot
    • freshly baked French bread

    Method
    Cook:2hr30min  ›  Ready in:2hr30min 

    1. Place all vegetables in a large crock pot.
    2. Fry meat in a large pan until brown. Add to veg. Add salt and pepper and bay leaves.
    3. Add enough stock to cover the bottom of the pot. Simmer until all the ingredients are very soft, about 2 to 3 hours, adding more liquid as necessary so it does not stick to the pot. You will notice that the potatoes have dissolved at the end, but not to worry, the potatoes are there to thicken the scouse. Leave to sit over night so the flavours meld together.
    4. The next day, scrape fat from the top of the pot. Add gravy granules if desired to add thickness and flavour.
    5. Reheat scouse in a pan, not in a microwave. Plate up, add pickled cabbage or pickled beetroot, and serve with hot crispy French bread and butter.

    Tip

    Scouse keeps at least 4 days in the fridge, and 4 to 6 weeks in the freezer.

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