Keep stirring so it doesn’t catch. ***.I am from stoke on Trent in Northsatffordshire, we have an almost identical local dish we call Lobby!Now Stoke, that’s a long way from a port!! 2. me, I lick the bowl. The darker the brown, the deeper the taste, but I have made this in times of crisis without browning.Add the onions and soften gently, stirring. My husband and daughter love baby beetroots, but the only time one of my sons ate it, he had tomato ketchup with it and my Dad swears by brown sauce. You should see the potatoes break up and melt into the stew (lobbing; I’m sure it’s a Lancashire word).Add the rest of the potatoes a splash of sauce and seasoning to taste. - 15119 Heat 1 tbsp oil in a large flameproof casserole dish over a high heat. I came across this book while looking for a recipe for lobscouse years ago, not so much for cooking but for including a description in a story I was doing with a writing club.

Season to taste with salt and pepper and heat for a further 1-2 minutes.Add the beef and marrow bones back to the pan then pour in enough beef stock to cover. Whatever.Feeling Nigel Slaterish? Exact quantities never matter in scouse. Paul O'grady's Scouse is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Heat 1 tbsp oil in a large flameproof casserole dish over a high heat. What a delightful find! Working in batches, brown the lamb on all sides, adding more oil if needed, then set aside on a plate. Cover with a lid and transfer to the oven and cook for approximately 2 ½ -3hours or until the beef is tender.Remove from the oven, spoon onto serving plates and serve with a wedge of crusty bread.Please note, LifeStyle cannot respond to all comments posted in our comments feed. Try Lobscouse (Sailor's Beef Stew) - Skipper Labskovs from Food.com. Return the meat to the dish along with the ale, stock and herbs. well, there’s a case.

https://howtohyggethebritishway.com/2017/01/17/recipe-tuesday-lobscouse I’ve used left over yesterday’s roast as well, or minced beef.2 or 3 carrots, peeled and cut into rounds,About 2 potatoes each, peeled and diced into 1 inch cubes when necessary (for 6, that’s about 2lb).Brown off the meat. Simmer again for anything between 1hr and 2 hrs. Serve with pickled cabbage or beetroot, if you like.New! certainly the name is close enough to the Norwegian Lapskaus, the Swedish lapskojs and the Danish skipperlabskovs, all variants on a beef stew. Preheat the oven to 180C/355F/Gas 4.

To taste the finest scouse the world can offer, head to the Reds' Boot Room Sports Café - plus, customers can claim a free drink* with any purchase of the meal from Friday, February 21 until Monday, March 3.. Alternatively, try to recreate the special club recipe by following the instructions below. Toss the lamb pieces in flour and season well. Serve with a hunk of good dark bread to mop up the juices. Stir occasionally. I knew that any way when they asked me it on The Chase. Pre-heat oven to 150C/300F/Gas 2. You really need to go by taste and keep checking it as it goes along. Heat the olive oil in a large casserole dish and brown the diced beef until nicely coloured. We ate some variation of scouse pretty much every week throughout my childhood, so it really has a nostalgic vibe for me. Working in batches, brown the lamb on all sides, adding more oil if needed, then set aside on a plate.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 mins until softened and coloured. Method. I figure the mix of lobbed potatoes and chunky potatoes is one of the points about a good scouse.Again, it’s a cook’s recipe, which is to say nothing is precise and everything is adaptable. I have often heard about… but never got to…,***Factoid for you: A scouse stew with no meat is called a BLIND scouse.

That’s the idea. It's a real winter warmer and counts as 2 of your 5 a day.Toss the lamb pieces in flour and season well.