Scouse

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Its just a stew . go into any two houses in liverpool and it will be made diffrent, with or without beetroot , diffrent meats or even mince,nothing better on a winters night with a nice crusty cob
 

The key to a good pot a scouse is a shed load of King Eddy spuds, cooked for ages so they break down and absorb the water.

I love a good pot of scouse, like stated everyone has there own version; I just literally through a couple of carrots and stewing steak into a pan of hot water; bring to the boil then simmer for 1.5 hours; though in a load of spuds and cook for another hour or so, then up the heat and stir so the spuds fall apart. Serve with a crusty cob and beetroot...................best food in the world.
 
Do you have red cabbage in it? Well served on top? I was never sure if that was my Mums own take on it to make up for the fact there were so many of us to feed
 

scouse is all the crap bits noone eats all lobbed in a big pot and have the arse cooked off them
This is basically true, the cheapest cuts of meat were used, cut up into 1 inch-ish cubes covered in flour ( shake in a bag )one or two onions chopped, chopped up carrots, plenty spuds 1 inch-ish cube size. But the extra is one ( or 2) neckend of Lamb, this gives the distinctive taste ( to me ) half teaspoon salt, half teaspoon of black, half teaspoon white pepper to taste more is better, water of course maybe some sort of stock or an oxo, maybe a bit of gravy powder halfway through to thicken if it looks a bit thin
Sorry it's not much of a recipe but it was all taught to me by watching ( I mean you couldn't/didn't as a kid in those days ask your mum or nan how to cook, I mean boys just didnt then did they )
It's an art not a formula no 2 are the same.
Try it, the makings are cheap what you got to lose
Best cooked the day before left overnight, then re-heated, when serving sprinkle over liberal amounts of either homemade red cabbage and or beetroot.
HP sauce compulsory
Dumplings are for pretentious southern shandy swilling wimps
Oh yeah before serving take out the bone from the neckend and any bits of fat/gristle that didn't desolve

I don't do a bad one
The mammy did a better one and The Granny did the best one, but that maybe the rose tinted glasses talking there.
 
This is basically true, the cheapest cuts of meat were used, cut up into 1 inch-ish cubes covered in flour ( shake in a bag )one or two onions chopped, chopped up carrots, plenty spuds 1 inch-ish cube size. But the extra is one ( or 2) neckend of Lamb, this gives the distinctive taste ( to me ) half teaspoon salt, half teaspoon of black, half teaspoon white pepper to taste more is better, water of course maybe some sort of stock or an oxo, maybe a bit of gravy powder halfway through to thicken if it looks a bit thin
Sorry it's not much of a recipe but it was all taught to me by watching ( I mean you couldn't/didn't as a kid in those days ask your mum or nan how to cook, I mean boys just didnt then did they )
It's an art not a formula no 2 are the same.
Try it, the makings are cheap what you got to lose
Best cooked the day before left overnight, then re-heated, when serving sprinkle over liberal amounts of either homemade red cabbage and or beetroot.
HP sauce compulsory
Dumplings are for pretentious southern shandy swilling wimpsOh yeah before serving take out the bone from the neckend and any bits of fat/gristle that didn't desolve

I don't do a bad one
The mammy did a better one and The Granny did the best one, but that maybe the rose tinted glasses talking there.

WHAT ON EARTH?!
 
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