codheadred
05-07-2004, 09:01 AM
Recipe for Scouse
Ingredients (to fill a 14 pint pan)
These amounts are not set in concrete, adjust any of them as you wish.
2lb (900g) of minced beef - this doesn’t have to be lean we will get rid of the fat later
1 to 2 lbs (450-900g) of braising steak
two large onions
garlic to taste I use 5 to 6 cloves
small teaspoon of salt
5 chicken stock cubes
cayenne pepper
white pepper
tablespoon of Bovril
dash of Worcestershire Sauce
a teaspoon of fennel seeds
half teaspoon of diced chili peppers
4lbs (1.7kg) of potatoes
HP brown sauce to taste
Preparation
¼ fill the pan with cold water. Break the mince into small granules and sprinkle into the cold water. Put the pan onto a low heat. Trim any fat/sinew from the steak and cut into chunks about 2cm cube (again, this isn’t a hard and fast rule). Place into the pan. Allow the water in the pan to boil then allow it to simmer gently (this is important) for 30 to 40 minutes stirring occasionally. Take the pan off the heat and place in a sink of cold water to get any fat in the dish to solidify into a flat layer on the top. You may need several changes of water to cool it down enough,. If the fat solidifies as globules, you have had the heat too high when simmering. Once the fat has solidified, remove it from the surface and throw it away.
Put the pan back on a medium heat and add the salt, onions, garlic and other spices and sauces. Allow the pan to simmer for about 30 minutes, you may need to add water during this phase. While this is simmering, peel the potatoes and cut into about 1cm cubes, wash and drain them, again don’t be too fussy about the exact size. After the pan has finished simmering, put the potatoes into the pan. Top the pan up with boiling water. Turn the heat up as we want to get the scouse simmering ASAP. Once the pan has started boiling, put the lid on and turn the heat right down. Allow the pan to simmer, stirring occasionally, until the potatoes are soft. You can feel this point when you stir it.
Serving
I like it with bread and beetroot but you can eat it with anything, well almost anything!
This serves a family of four for a couple of days
Ingredients (to fill a 14 pint pan)
These amounts are not set in concrete, adjust any of them as you wish.
2lb (900g) of minced beef - this doesn’t have to be lean we will get rid of the fat later
1 to 2 lbs (450-900g) of braising steak
two large onions
garlic to taste I use 5 to 6 cloves
small teaspoon of salt
5 chicken stock cubes
cayenne pepper
white pepper
tablespoon of Bovril
dash of Worcestershire Sauce
a teaspoon of fennel seeds
half teaspoon of diced chili peppers
4lbs (1.7kg) of potatoes
HP brown sauce to taste
Preparation
¼ fill the pan with cold water. Break the mince into small granules and sprinkle into the cold water. Put the pan onto a low heat. Trim any fat/sinew from the steak and cut into chunks about 2cm cube (again, this isn’t a hard and fast rule). Place into the pan. Allow the water in the pan to boil then allow it to simmer gently (this is important) for 30 to 40 minutes stirring occasionally. Take the pan off the heat and place in a sink of cold water to get any fat in the dish to solidify into a flat layer on the top. You may need several changes of water to cool it down enough,. If the fat solidifies as globules, you have had the heat too high when simmering. Once the fat has solidified, remove it from the surface and throw it away.
Put the pan back on a medium heat and add the salt, onions, garlic and other spices and sauces. Allow the pan to simmer for about 30 minutes, you may need to add water during this phase. While this is simmering, peel the potatoes and cut into about 1cm cubes, wash and drain them, again don’t be too fussy about the exact size. After the pan has finished simmering, put the potatoes into the pan. Top the pan up with boiling water. Turn the heat up as we want to get the scouse simmering ASAP. Once the pan has started boiling, put the lid on and turn the heat right down. Allow the pan to simmer, stirring occasionally, until the potatoes are soft. You can feel this point when you stir it.
Serving
I like it with bread and beetroot but you can eat it with anything, well almost anything!
This serves a family of four for a couple of days