Scouse
By: James Tanner From: Market Kitchen
-
Scouse
- Prep time:
- 10 mins
- Cook time:
- 1 hrs 40 mins
- Serves:
- 4-6
Similar to Irish stew, scouse was brought to Liverpool by Northern European sailors - James Tanner serves his version with traditional pickled cabbage
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Ingredients
- 700g stewing steak, cubed
- 1 pinch salt and black pepper
- 2 tbsp plain flour
- 2 tbsp Olive oil
- 1 large Onion, cut into 1cm pieces
- 2 cloves Garlic, crushed
- 350ml Red wine
- 800ml beef stock
- 1 Bay leaves
- 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
- 100 ml 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.
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Latest Comment
It sounds nice, but its not scouse, you use lamb and a bit of shin beef no garlic or red wine. You also need loads more potatoes and carrots
Sorry James there's not a scouser in the world that would use beef... it's got be LAMB .... Red wine and Garlic I dont think so !!! You can call it what you want but it ain't Scouse