scouse recipe

[puddicat]

anyone got a recipe would love to try it, know that recipes are different within families, but there must be a basic recipe

[BBWCHATT]

http://thefoody.com/meat/scouse.html

Scouse

900g (2lb) Neck of Lamb
450g (1lb) Stewing or Braising Steak
900g (2lb) Potatoes
900g (2lb) Carrots, Parsnips or Swede (or a mixture)
600ml (1 pint) Beef Stock
3 Onions
1 tbsp Fresh Thyme
Worcester Sauce
Oil
Salt and Pepper

Pre-heat oven to 170�C: 325�F: Gas 3.
Trim excess fat from the meat and cut into cubes.
Peel and slice the onions and potatoes.
Peel and cube the root vegetable(s).
Heat the oil to a large heavy based saucepan.
Add the meat and quickly seal, turning frequently.
When lightly browned, add the onions cook for 5 minutes stirring frequently.
Transfer to an ovenproof casserole dish.
Add the root vegetable(s), potatoes, stock (add extra if required), thyme, Worcester sauce and pepper, to taste.
Cover and cook for 4 hours or until the vegetables are cooked.
Taste, adjust seasoning.

[BBWCHATT]

http://uktv.co.uk/index.cfm/uktv/food.recipe/a id/517541

Scouse

by James Tanner
from Great Food Live

Similar to Irish stew, scouse was brought to Liverpool by Northern European sailors - James Tanner serves his version with traditional pickled cabbage

Servings: 4-6
Level of difficulty: Easy
Preparation Time: 10 minutes
Cooking Time: 1 hour 40 minutes

Ingredients
700g stewing steak, cubed
1 pinch salt and pepper
2 tbsp plain flour
2 tbsp Olive oil
1 large onion, cut into 1cm pieces
2 garlic cloves, crushed
350ml Red wine
800ml beef stock
1 bay leaf
225g Potatoes, peeled and quartered
3 large Carrots, cut into 1.5cm cubes

For the pickled cabbage
1 red cabbage, shredded
200ml white wine vinegar
100ml water
100g caster sugar

Method

1. Season the beef with salt and pepper, and coat with flour.

2. Heat a large saucepan over a medium heat and pour in the olive oil. Add the onion and cook for 2 minutes, before stirring in the beef and garlic. Seal the meat on both sides - about 1 minute.

3. Pour in the wine and reduce by half - about 5-8 minutes. Add the beef stock and bay leaf and simmer for 30 minutes.

4. Tip in the potatoes and carrots, and continue to simmer gently for another hour. Season with salt and freshly ground black pepper.

5. For the pickled cabbage, place the cabbage in a saucepan with vinegar, water and sugar. Cook over a medium heat for 8-10 minutes, or until the cabbage is soft, preferably with a bit of crunch.

6. Serve the scouse steaming hot in bowls and top with the pickled cabbage, which can be served hot or cold.