Thank you so much for this. Being an Edinburgh born lad and also from a very modest background, this simple, but tasty dish was often made by my Mum (nope, not my granny for me). Very economical when the budget is tight and perfect for a winters night while the snow is falling outside. Your humour always makes me smile. Thanks again.
Another great recipe Keef! Stovies is a childhood favourite for me. I grew up with my gran cooking it regularly with whatever leftover meat she had. Mutton was my favourite but I'm due to make your corned beef recipe again so I think I'll try making stovies with that. It's great to see you make these great traditional British dishes. It's inspiration to make and and appreciate them again 👍
I'm English, but I've lived in Scotland for 53 years (but still 'b@st@rd English' to some of my neighbours.) And I can attest to the fact that stovies is the national dish, not haggis. And do I love stovies. I've been at expensive corporate lunches where waiters have laughed at my "Don't suppose there's any stovies available?" And yes - my Irish Granny back in the NE of England certainly made them - if not better than anyone - certainly better than me. Going to try this recipe (though as you infer, the words recipe and stovies in the same sentence rather miss the point.)
I have been in Scotland for near 30 years and never got the Sassenach treatment but being referred as hen was a bit jarring when I first moved here as well as referring to someone as big man or the rude word for the female reproductive area in the form of a greeting or term of endearment definitely took some getting used too. I love scottish fare and even learned to love haggis after a long time hating it, but stovies and pressed tongue is definitely on the top of the heap :)
I think every country has a version of "Meat and Potatoes". I cook 2 versions, one is Mexican with cilantro and hot peppers, another is called "Keema Aloo",( literally meat and potatoes) from India with garam masala and ground ginger . thanks for the Scottish version. My Grandad used to work in a butchers shop and bring home meats on the weekend and Grandmother would make a meat and potato dish with nice meat every once in a while back in the 1970's in Manchester.I dont think we ever, and I do not now, peel potatoes, just wash. Good times. Thanks Keef.
My Dads stepdad was Scottish so his mum used to make it and passed it down to my mum, had it regularly when i was growing up, nearly always with Corned Beef but sometimes with Beef from the Sunday dinner as said in the video, hardly have it anymore so i am wanting to learn out to do it, i love the meal and miss it.
We usually had stovies on a Monday, often made with link sausages. Some folk used up whatever meat was leftover from Sunday in their stovies. This rarely happened in our house as we scoffed the lot. If there were any leftovers, they would end up in sandwiches for taking to school or work. Good video. Thank you.
I usually use leftover mince for stovies but corned beef sounds even better. It's good to see that you made it nice and chunky. There's been too many times I've been served brown stovies slop, which is still ok just so long as you has plenty of oatcakes to go with it. Chunky is best.
Another good 'un from wor Keef. Thanks for reminding me to add the beef stock stuff to my shopping list, bonny lad. Just in time for the autumn months when tummies want hot, tasty and traditional favourites simmering, or, as stated, even better heated up for the morrow's tea. Yum. 😊
Wow, serious blast from my past. Had this at my gran's every Thursday after school, and I don't think I've had it since. I should fix that in a couple of months.
Nice one Keef imy kinda food & it looks delicious, Those are two ingredients I've got plenty of at present. I must have around fifteen 30ltr buckets of taters in the garden still waiting to be harvested & half a dozen cans of corned beef in the cupboard that I've stocked up on for the coming Winter months. 👍
Hi Keef, Brilliant... nice comfort grub uncomplicated and warming. I like to also put a tiny little bit of chilli in mine. Love seeing you use lard also beef fat is awesome. None of those crappy seed oils. (yes, it's me) So, question is... did you use up the leftover tinned corned beef in a sarnie with Branston pickle?
Been a long time fan Keefee, the food always looks beautiful, never mind the passion! Keep up the fantasyic work, i dont know where id be without your KFC and long egg-speriments back in the day :)
It looks a bit bland, but I bet it tastes good. I'll have a long time to wait for a cold day here in Thailand. During the war, my mother used to make corned beef and Spam fritters. Both two of the many other food products our American friends sent over. Dried egg and Pom, dried potatoes, yuk!, for example. Keep em coming, Keef.
The initial illustrsation threw me a little cos it looked very similar to how I prefer to make Corned beef hash, more agricultural sized potato luumps not all mashed togrther, and I was looking forward to saying this after you threatened us if we did :-) . However the final result was wetter looking than the initial picture so I am not going to say anything. As you say, real comfort food and whenever I make it of my similar looking CBH it rarely survives till t'next day. A case of Lunch, dinner and supper I throw a slack handfull of frozen peas or beans in towards the end.
Keef fella done a few of your recipe’s always enjoy them and I understand if your in England lorne sausage is not always easy to come by so corn beef (square meat) seems a good substitute. And what you have made dose look nice…..but it’s not stoves buy some lorne sausage and remake it leave the liquor In add white pepper and HP sauce you will see the difference
As I understand it people chuck any old meat in and get away with calling it stovies. I take your point about lorne sausage and did have a go at making it a while ago: ua-cam.com/video/g_dA1Llo1U8/v-deo.html
Even easier and cheaper - slice the potatoes, build layers of potato, onion, corned beef like a lasagne. Nothing precooked. Pour in some stock. Stew for an hour or so. Staggeringly delicious. The corned beef has a fat content which enriches the flavour.
@@Keefcooks 😂 they look yum Thanks for another great video :) Is there two types of oatcakes the biscuit version and the stoke version Have you ever made the oatcakes “similar to a pancake look”I just remember an old friend giving me some oatcakes when I was down that way and they were great
@michelleamywatt5695 - oh. Yes I have made Staffs oatcakes a couple of times, but Scottish ones are completely different - small, hard and dry like a biscuit.
Ey up our lad our goer Keef. Move over bagpipes, there's a new Scottish sensation in town - Stovies with a side of corned beef flair! This dish is so good, even Nessie would come out of hiding for a bite. Time to trade kilts for aprons, folks! Let's get cooking and make the taste buds do the Highland Fling!
@@Keefcooks Yorkshire speak innit Keef. Maybe not in Leeds, but in Barnsley we use this as like an endearing term for someone who is good at something. You are good at cooking Keef, so I use it to say like you're skilled at cooking. For exampel, you might say about a talented football player: "He's a right good 'un, our goer!"
Aah, sorry to say, never heard it before. I've lived in Leeds these past 8 years, and grew up in Donny until I were 18 - probably more of a Barnsley thing than Yorkshire...
Traditional Scottish Stovies is never made with anything out a tin or sausages. Only roast beef or braised steak. Tatties are sliced thinly not chunks. Everyone asks for my stovies.
Mate, looks good. I’d have used the full can of corned beef. My mum used to make them with snorkers which, as you said, need to be cooked first for a short period, however she used to Blanche them for a few minutes. Thanks for another great video. Hope you’re ok.
From a Scottish person - that's tasty! 😋👍
Do you like oatcakes with yours Sheryl
@@michelleamywatt5695I am going to try that. Didn't know oat cakes can be eaten with this.
@@samsia7637 yes the biscuit ones like the walkers oatcakes
You just break them into little pieces
Very nice
You’ll enjoy it :)
I do! Not all the time, but most of the time ☺@@michelleamywatt5695
Sheryl watches Keef! I love both of you guys!
Thank you so much for this. Being an Edinburgh born lad and also from a very modest background, this simple, but tasty dish was often made by my Mum (nope, not my granny for me). Very economical when the budget is tight and perfect for a winters night while the snow is falling outside. Your humour always makes me smile. Thanks again.
Glad you enjoyed it!
Another great recipe Keef!
Stovies is a childhood favourite for me. I grew up with my gran cooking it regularly with whatever leftover meat she had. Mutton was my favourite but I'm due to make your corned beef recipe again so I think I'll try making stovies with that.
It's great to see you make these great traditional British dishes. It's inspiration to make and and appreciate them again 👍
I'm English, but I've lived in Scotland for 53 years (but still 'b@st@rd English' to some of my neighbours.)
And I can attest to the fact that stovies is the national dish, not haggis.
And do I love stovies. I've been at expensive corporate lunches where waiters have laughed at my "Don't suppose there's any stovies available?"
And yes - my Irish Granny back in the NE of England certainly made them - if not better than anyone - certainly better than me.
Going to try this recipe (though as you infer, the words recipe and stovies in the same sentence rather miss the point.)
I have been in Scotland for near 30 years and never got the Sassenach treatment but being referred as hen was a bit jarring when I first moved here as well as referring to someone as big man or the rude word for the female reproductive area in the form of a greeting or term of endearment definitely took some getting used too. I love scottish fare and even learned to love haggis after a long time hating it, but stovies and pressed tongue is definitely on the top of the heap :)
I think every country has a version of "Meat and Potatoes". I cook 2 versions, one is Mexican with cilantro and hot peppers, another is called "Keema Aloo",( literally meat and potatoes) from India with garam masala and ground ginger . thanks for the Scottish version. My Grandad used to work in a butchers shop and bring home meats on the weekend and Grandmother would make a meat and potato dish with nice meat every once in a while back in the 1970's in Manchester.I dont think we ever, and I do not now, peel potatoes, just wash. Good times. Thanks Keef.
Corned beef spuds and fried onion, is fantastic, as good as corned beef egg and chips. I made corned beef cottage pie last week, it was great.
My Dads stepdad was Scottish so his mum used to make it and passed it down to my mum, had it regularly when i was growing up, nearly always with Corned Beef but sometimes with Beef from the Sunday dinner as said in the video, hardly have it anymore so i am wanting to learn out to do it, i love the meal and miss it.
Looks delicious. Will surprise the wife with this for Sunday lunch tomorrow when she gets in from work. Love and respect ❤
We usually had stovies on a Monday, often made with link sausages. Some folk used up whatever meat was leftover from Sunday in their stovies. This rarely happened in our house as we scoffed the lot. If there were any leftovers, they would end up in sandwiches for taking to school or work. Good video. Thank you.
I usually use leftover mince for stovies but corned beef sounds even better. It's good to see that you made it nice and chunky. There's been too many times I've been served brown stovies slop, which is still ok just so long as you has plenty of oatcakes to go with it. Chunky is best.
Another good 'un from wor Keef. Thanks for reminding me to add the beef stock stuff to my shopping list, bonny lad. Just in time for the autumn months when tummies want hot, tasty and traditional favourites simmering, or, as stated, even better heated up for the morrow's tea. Yum. 😊
A definite good, mood food right there.
can't wait for that darn hot weather to go, so I can look forward to that "étuvé"
Just made this today after watching the video and it was absolutely delicious. Used sausage, added a bay leaf. Thanks, Keef!
Totally love stovies, was first introduced to it with link sausages but is an amazing way to use up left over meat :)
Wow, serious blast from my past. Had this at my gran's every Thursday after school, and I don't think I've had it since. I should fix that in a couple of months.
Glaswegian Dad so I love Stovies with buttered pan bread baby white onions and sliced beetroot 🖤
These are the recipes I crave, good hearty family food👍
Definitely going to try this out, looks yummy x
Nice one Keef imy kinda food & it looks delicious, Those are two ingredients I've got plenty of at present. I must have around fifteen 30ltr buckets of taters in the garden still waiting to be harvested & half a dozen cans of corned beef in the cupboard that I've stocked up on for the coming Winter months. 👍
Mmm , looks yummy! I will definitely try that this fall.
Awesome! Another must try! Thank you! 😊
Real stories where potatoes are keeping some shape and not the brown smush that some pubs claim to be stories . Also serve with oatcakes .
You've seen stovies in a pub? Where?
@@Keefcooks everywhere in NEcScotland
Hi Keef, Brilliant... nice comfort grub uncomplicated and warming. I like to also put a tiny little bit of chilli in mine. Love seeing you use lard also beef fat is awesome. None of those crappy seed oils. (yes, it's me) So, question is... did you use up the leftover tinned corned beef in a sarnie with Branston pickle?
It looks just as good five days later!
Food of the gods! This with buttered white bread and pickled beetroot or red cabbage!!
That looks quite good. Cheers, Keef! 👍🏻👍🏻✌️
Been a long time fan Keefee, the food always looks beautiful, never mind the passion! Keep up the fantasyic work, i dont know where id be without your KFC and long egg-speriments back in the day :)
Thanks John!
It looks a bit bland, but I bet it tastes good. I'll have a long time to wait for a cold day here in Thailand. During the war, my mother used to make corned beef and Spam fritters. Both two of the many other food products our American friends sent over. Dried egg and Pom, dried potatoes, yuk!, for example. Keep em coming, Keef.
Stovies we’re potatoes onions and butter I had this a lot as a kid I loved it
Thumbs up for the pleasure of watching corned beef sliding out from a can so easily, I've never had the pleasure in my life but glad you could
Well, as I said, it was the first time ever!
I use pre-fried sausages and corned beef in mine.
That looks so good I'm thinking of wearing a kilt.
2:21 Keef, perhaps you can find a magic peeler at the same place you got your magic knife. That would be a great timesaver!
Wouldn't it though!
The initial illustrsation threw me a little cos it looked very similar to how I prefer to make Corned beef hash, more agricultural sized potato luumps not all mashed togrther, and I was looking forward to saying this after you threatened us if we did :-) . However the final result was wetter looking than the initial picture so I am not going to say anything.
As you say, real comfort food and whenever I make it of my similar looking CBH it rarely survives till t'next day. A case of Lunch, dinner and supper I throw a slack handfull of frozen peas or beans in towards the end.
Keef fella done a few of your recipe’s always enjoy them and I understand if your in England lorne sausage is not always easy to come by so corn beef (square meat) seems a good substitute. And what you have made dose look nice…..but it’s not stoves buy some lorne sausage and remake it leave the liquor In add white pepper and HP sauce you will see the difference
As I understand it people chuck any old meat in and get away with calling it stovies. I take your point about lorne sausage and did have a go at making it a while ago: ua-cam.com/video/g_dA1Llo1U8/v-deo.html
Even easier and cheaper - slice the potatoes, build layers of potato, onion, corned beef like a lasagne. Nothing precooked. Pour in some stock. Stew for an hour or so. Staggeringly delicious. The corned beef has a fat content which enriches the flavour.
Just need to add your oatcakes
Looks delicious and such a filling meal
Good job Keef
Yeah, forgot aboot the oatcakes.
@@Keefcooks 😂 they look yum
Thanks for another great video :)
Is there two types of oatcakes the biscuit version and the stoke version
Have you ever made the oatcakes “similar to a pancake look”I just remember an old friend giving me some oatcakes when I was down that way and they were great
@@Keefcooks I mean Staffordshire oat cakes
Im sure I’ve seen you make them in one of your videos Keef
@michelleamywatt5695 - oh. Yes I have made Staffs oatcakes a couple of times, but Scottish ones are completely different - small, hard and dry like a biscuit.
@@Keefcooks yes that’s it
I like them both as both very different
You have a nice Sunday Keef
And look forward to you videos and sending love to Mrs x
In the north east of England it is Panhackelty!
Not quite: ua-cam.com/video/ts5-xm0zR08/v-deo.html
Great corned beef hash Keefy!
Ey up our lad our goer Keef. Move over bagpipes, there's a new Scottish sensation in town - Stovies with a side of corned beef flair! This dish is so good, even Nessie would come out of hiding for a bite. Time to trade kilts for aprons, folks! Let's get cooking and make the taste buds do the Highland Fling!
Ayup yersen. I'm just wondering about this greeting you always use - "Ey up our lad our goer Keef" - what does "our goer" mean?
@@Keefcooks Yorkshire speak innit Keef. Maybe not in Leeds, but in Barnsley we use this as like an endearing term for someone who is good at something. You are good at cooking Keef, so I use it to say like you're skilled at cooking. For exampel, you might say about a talented football player: "He's a right good 'un, our goer!"
Aah, sorry to say, never heard it before. I've lived in Leeds these past 8 years, and grew up in Donny until I were 18 - probably more of a Barnsley thing than Yorkshire...
Traditional Scottish Stovies is never made with anything out a tin or sausages. Only roast beef or braised steak. Tatties are sliced thinly not chunks. Everyone asks for my stovies.
Very good recipe and nice to see you keeping with the Scottish theme here with just a single carrot
Great video
Keef mate. I don’t know what you paid for the corned beef but Asda essentials is £2.15 and Asdas own is £2.30 at the moment.
I don't know either - I'll have a look in Tesco's - my nearest Asda is about 3 miles away so I almost never use it.
Where is Mrs. Keef? Not seen her for ages!
She does this work stuff, comes home and crashes out on the sofa. No energy for taste tests.
Yum !
FYI: Written recipe link not working.
Yes, thanks for pointing it out. It's actually the whole site, there's a problem with the database server. Should be fixed today.
@@Keefcooks Just thought I'd let you know, not that we really need a written recipe for this particular dish. Thanks for sharing.
If I can't find corned beef, can I use cat food instead? 😂
If it makes you happy.
Hearty good is the best 😅
If ye canny ston yer spoon upright withoot it fawin ower it's no stovies 🏴🏴
corn beef stew is not dry like that is thats insane
Would you Adam and Eve it?
YOU ARE THE GOVNER WHEN IT COMES TO SHOWING US DUMB NUTS HOW TO DO IT RIGHT KEV KEV KEV KEV KEV KEV KEV LOVE TO YOU AND MRS Ķ KEV
Nah Carrots are not an ingredient of stovies
Jock cuisine eh.....feed a village on 30 bob lol.
Move along everybody...nothing to see here.....no Michelin stars 😅
Don't know if you've noticed the lack of Michelin stars on this channel...
This is Corned beef hash, nothing like stovies. Get a life.
I have a life, you should get some manners.
Corned beef !! never. Get square sausage in it PRONTO!!
There's a world ootside Scotland where square sausage is unknown, Sharon.
Mate, looks good. I’d have used the full can of corned beef. My mum used to make them with snorkers which, as you said, need to be cooked first for a short period, however she used to Blanche them for a few minutes.
Thanks for another great video. Hope you’re ok.
Actually I still think I used too much - I reckon stovies should be mostly tatties.
@@Keefcooks a controversial opinion but one I can respect.