Celebrating the one pot wonder’s of Europe (Loud and Proud Scouse, the dish)!
Happy National Scouse Day!
Today is February 28th, which for everyone in Merseyside means only one thing ‘Scouse’.
Many a childhood memory has been made from this national dish, with recipes being passed down through generations along with the pot that will only be pulled out once a year that create those aromas from a not too distant past.
Follow on for the best Scouse this side of the mersey apparently…
- 400g Beef (preferably a tough cut like Chuck or even Flank)
- 4 Large Carrots
- 1 Large Onion
- 6 Medium Potatoes
- 2 Bay Leaves
- A few twigs Thyme
- 1 Stock Cube (Preferably Knorr if not homemade, NOT OXO)
- 30 ml Oil
- Salt and Pepper
- 500 ml Hot Water
- Pickled Red Cabbage
Dice the meat if not already done into whatever size you prefer remembering the size will shrink slightly. Then Peel the Onion and dice about medium, (not too small). Peel the Onion and dice (But not too small).
Heat the Oil in the pan to a medium temperate and add the meat (Season very well at this early stage) stirring and turning until just brown all over. Do not drain. Add the onions and continue to stir on a medium heat for around 10 minutes, the onions must not brown.
Add the stock with the Water (or 500 ml of good homemade stock) and bring to the boil. Add the Bay and the a few little twigs of thyme, stir, cover and when bubbling reduce to medium heat. You want the stock to bubble but not violently for 1 hour.
Peel the Carrots, and Potatoes
, cutting the carrots to around 1 – 1 1/2 cm and the potatoes to about the size of gnocchi (not too big!). After the hour is up uncover and add the Carrots and potatoes, turn up the heat until bubbling throughout and reduce slightly. Leave for another 45 mins – 1 hour with the lid off the pan so it reduces. (Whenever the Veg has been cooked through but retains some firmness, the best way to check is to see if it falls easily off the end of a fork without cracking or breaking… then it is normally done perfectly).
The Stew should reduce once the Veg is added and the lid , but you may need to add more water or perhaps turn the heat up to ensure the liquid is as thick as good gravy.
Taste and season again if necessary. Serve in a bowl with the red cabbage and plenty of juice on the top. Really delicious
(Have a nice day)
Happy Scouse Day
From us all at Merseyside Polonia