Ever wondered how to make a delicious bowl of Scouse? This dish has it's heritage in the wonderful city of Liverpool, but origins can be traced back to "Lobscouse", a dish made by northern European sailors.
This is our take on the recipe & is a bit more rustic & chunky. But you can keep cooking it until it breaks down. The flavours of a classic Scouse are definitely here.
Its made using humble ingredients & although I have provided some rough quantities this dish would have been made by eye using what people had.
Its comforting, cheap & tastes fantastic to! See below for key moments & ingredients.
KEY MOMENTS:
0:00 - 0:20 Introduction & history
0:21 - 1:57 Veg prep
1:58 - 2:43 Meat prep & cook
2:44 - 3:05 Cooking the veg
3:06 - 3:47 Adding in the other ingredients
3:48 - 4:06 Transferring to slow cooker & timings
4:07 The finished dish
Ingredients:
500g lamb neck or shin beef (or mix of both)
2 x carrots
1 x onion
1 x swede
3 x large potatoes
2tbsp flour
1 large dash Worcestershire sauce
2 bay leaves (fresh or dry)
500ml chicken stock
1 x beef stock cube
To Serve:
Pickled red cabbage & buttered bread
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