Scouse in slow cooker, made by a Scouser with Aldi ingredients
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- Опубліковано 2 тра 2022
- all bought from Aldi for £10
5 x carrots chopped
1 x onion sliced and Diced
bag of potatoes
750g diced beef
2 to 3 oxo cubes
Worcester sauce
black pepper corn
two pinches of salt
tomotoe sauce
From a fellow Scouser from Wavertree - perfection!!
Hi I'm was born in Prescot and coming home from school on a winters Monday I would go in and if if was raining the smell of scouse and wet washing hit me mum went back to work at the hospital on a Monday teatime so she used to fèed all 6 of us before she went to work she used to make the scouse with what was left over from the Sunday piece of meat if she had no meat left she used to put corned beef in the scouse mum said winter was best for making scouse as the potatoes break down or s she said went lobby have you noticed your scouse tasted better a day to two when its béen stood .I find cottage pie is better when it has been in freezer love fran xx
At first I thought you added a bit to much water
But looked a treat when dished up
Last time I had scouse was in Maggies in Liverpool
Warming & full of flavour😋
Thanks for sharing 👍
You need to get a silicone spatula to preserve the none stick coating your metal one will damage coating
Great tip yes, they are better unfortunately mine is in the bin.
New one on order
God I used to hate that stuff. One of the main reasons I emigrated in '69.
WHITE pepper WHITE pepper 😊😊😊
Way,way,way too much water. 1/3rd to 1/2half less liquid required when using a slow cooker, as opposed to conventional pan method. Also no need to boil potatoes first, just quarter and rinse to remove excess starch. Put veg in first, for two hours,as they take longer to cook! Then add meat, and slice through the spuds after a while to help break them down, which in turn will thicken the scouse. Leave some whole, so as not to turn it in to puree, and bingo! There you have it. Perfection! Best wishes La', Ray from Liverpool!
We all have our own method in cooking scouse, I have a 8 quart slow cooker so is very large, I don't like my scouse too thick, I do cut some potatoes wafer thin and I like to lightly boil the rest first for about 15 min just before they go soft, I actually squash the potatoes down with a fork wants it's in my bowl to eat it then thickens up, this is my method, and it works for me and I've actually made it now quite a few times for friends parties and a few weddings and has gone down well.
Love thick scouse we all know scouse taste better next day coz it's THICKER:jus sayin
How many oxon cubes in the bowl 🥣?? X
2 or 3 oxo cubes, depends how spicy you want it
I'm not being funny mate, but your pan's not hot enough. You stewed the meat and veg rather than sauteeing them to get the caramelisation flavours going. The pan should be sizzling, but it was barely steaming.
Other than that, nice job, I guess it's a variation of the traditional Irish stew, which makes sense for a dish from Liverpool.
Some people just put it straight into the slow cooker without browning, I like mine the way i've done it, pan can't go any hotter the red dot in centre went dark stating hot enough to go ahead, was on number 7 so it was hot enough. As for scouse is originates from a Scandinavian dish potato-based lobscouse dated 1797 - then also known simply as scouse by the 1800s, irish stewed came along after in mid 1800s, Scouse is now a form of meaty stew which is combination of Irish stew and "Lobscaus
@@lookwhoscooking Fair enough, me personally I go with the sizzle test. Sprinkle a bit of water on the pan and if it bubbles and evaporates immediately then the pan is hot enough for sauteeing.
At lower heats, then things like onions and garlic will never lose their raw taste. But as you say, it's a question of personal taste.
As for Irish stew, it's ancient, going back to the Iron age at least in a basic form of one-pot cooking. Of course the potato and Guinness were added later.
Similarly lobscaus is much older than the 18th century, that's just the first recorded English recipe for it, it may well go back to the Viking period in some form.
Anyway nice talking to you and I will make my own version of Scouse one of these days.
Cheers from the west of Ireland!
Only thing is you said lovely like a wool 😂😂😂
I see a bit of criticism here in the comments, but I just want to thank you for your video because my coworker is a scouser (I’m a yank) and he’s going to be kind of my taste test guy while I make this at work. This video is very helpful