Scouse | The 'National' Dish of Liverpool
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- Опубліковано 1 лип 2024
- One thing you must do if you ever go to Liverpool is try a bowl of Scouse. This comforting stew of lamb or beef with potatoes and carrots is what gave Scousers their name. They stole it from the Lobskaus that was brought over by Norwegian sailors. Scouse is incredibly easy to make and you can do it in a pot on your stovetop, or a pressure cooker, or in a slow cooker / crockpot. It's a perfect stew to have on a cold winter day, and it's usually served with pickled red cabbage or beetroot.
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I'm getting lots of comments from people pointing out that Liverpool is not a nation, therefore this cannot be its national dish. To which I say, yeah, yeah, I know, but if you ever spend a lot of time in Liverpool, you might come across people who regard it almost as a nation-state. Anyway, I've changed the title of the video so National is now in quotes, and I hope that will calm your tormented souls. Have a nice day.
Good Gordon some do get their knickers in a twist 😉
I just love English accents! I especially love Liverpool accents. I was in the American Army stationed in Europe over 30 years ago and am German (didn't know of the Holocaust LlE yet). I hung around with a few guys from Liverpool. I picked up the accent and went home. I attracted a lot of men with my new accent. Unfortunately, I los it fairly quickly.
@@tracischeelk29 im not sure what my accent is after living here almost 35 years, still very liverpudlian but I throw in the words in used to saying here.
@@brendastrandrigdon6201 :) . I love how they cut off the ends of their words, combined with the standard Brit accent. I had a blast with them.
I had an original first print "Think and Grow Rich". They never gave it back to me!
That's okay. Maybe it made them or someone rich.
Contrary to what 'foreigners' might say; we ARE a state within a state.
Was born in Cyprus, arrived in Liverpool 56 years ago. I am;
1. A Scouser
2.A Red-scouser
3. A Red-Scouse-Cypriot
How can you not love Mrs. Keef Cooks?
My grandmother used to make this during the winter. There is nothing better on a cold day than having this for dinner.
"Black pepper was something that happened to other people" lol
Food of the gods on a cold winter night.
Coming from humble beginnings in Liverpool back in the 60s, my nan used to add barley to bulk it out and make it go further. Always tasted great and filled you up each night.
Good heavens, finally some proper grub! 😄🌺
My gran used to make this. Everything went into the pot, meat and veg. The pot would stay on the stove with the odd vegetable chucked in to top it up during the week.
When there was no more meat left it was called blind scouse.
Dya know I haven't heard the term blind scouse in years. Love how your grans recipe went , top it up till the meat goes and then it's not scouse. It's blind scouse but it still had a name lol. And everyone's ma or nan had the best recipe lol. Sorry, this comment made my day. Hope you're well
...the scouse is lovely, dark and deep,
but I have promises to keep,
and miles to go before I sleep,
and miles to go before I sleep.
Thank you. I like it!
That is a Frosty statement. :•)
Mum was a Liverpool girl born and bred and that was our stable dish twice a week ❤️
I grew up in Cape Town, South Africa. We had Lob Scouse throughout the winter months. My mum had Norwegian neighbours during the war years, and the old grandmother was always upset when the news reports mentioned the Germans dropping "bums" on English cities.
This comes from New England. "Scouse" was salted beef, watered in a harness cask. It was then cooked to pieces, and crushed hardtac and molasses was then added. "Lobscouse" developed when potatoes were kept as ship's provision and replaced the hardtack.. The black cooks on the yankee clippers introduced this to Norwegians! It came to Norway in the 1850ies.
Your Scouse is a modern type/method and I have no complaints you did a good job, but there is always a but isn't there fella. I was brought up in Liverpool just after the war on a more basic recipe with three versions all good. They all start the same way cook your onions in a small amount of Lard (Oil is OK today) until they brown (this adds flavour). Next what ever vege you could get hold of, very often green grocers would sell off old and damaged vege under the name of "Pot herbs" put what ever you can get in the way of vege and cook with the onions add water add your potatoes Carrots and the thickening agent "Soup mix, Barley Peas Lentils etc". Now the meat if you where lucky, "Blind Scouse" sometimes called "hit and miss" this in reality has no meat just lots of potatoes and carrots. Corned Dog Scouse the meat was a tin of corned beef added. Last version of all scrag end of mutton (Neck end) sometimes Lamb. Beef was only a thing that your mum and dad dreamt about, OXO!!! not on your life a teaspoon full of Bovril was far cheaper cook very slowly for the that night, you only got the smell for dinner with your jam butties. Try the Corned beef Version with Red Cabbage added when on the plate it will be far nicer than you expect from a Liverpool dish that fed the whole Family from Babies to Grand parents.
Some scouse making scousers use Leeks more so than onions nthis is so second day t hick scouse has not been turned sour by the onions.
There is nothing better than a big bowl of Scouse served with pickled beetroot, then a thick slice of fresh bread liberally spread with butter to wipe round the bowl - hmm!
Hers dead reeet - Alien
100% agree
Please don't talk to people like that. You might disagree but I think your mother should leave other peoples' bollocks out of it.
I like to think of Liverpool as the Chicago of England as a large workman’s city... not the most popular but always amazing scouse is basically a beef pot roast
Proper comfort food on a winter's day
Where I grew up in North Wales we just called this Stew. One of my all-time fav meals whatever you call it. Like the lamb element - we never did that. You get a kind of Scouse/Hotpot thing which is another classic.
Im from rhyl..always known as lobscouse
Never even considered serving this with a 'sharp' side like red cabbage. Mouthwatering dish guys. From a Cockney food lover - gotta love Scouse - and Scousers (even honorary ones) :)
Beetroot is best IMO
Looks good. And thanks for the backstory. Always interesting to learn the history and development of different dishes. Glad that you are back to regular good food!
This is what my Nana used to make for us in West Yorkshire when I was a kid. She just called it stew. Great video Keef! :)
Beautiful dinner keef, everyone that tried it loved it, with some beetroot and crusty bread. Top man. Always simplify things for us idiots to follow perfectly.
What I like about Keef's stuff - and a few others posting on YT - is the simplicity too.
Unlike some of the 'celebrity' TV chefs who are clearly on an earner to convince us all we can't make an omelette without 50 ingredients!
bowl od scouse is great , im from west yorkshire but adopted by a family in coxteth after i lost all my family . wonderfull folk i love the pool and funny that a family of scousers took in a yorkie . so warm and lov em
We loved this...I done a video recipe for this too a few weeks ago :) Fab video...it's always interesting to me how other folk put similar things together. :)
Do you make your stew with iron bru 🤣🤣🤣
Keef,
I worked and lived in Liverpool in the early seventies.
Our landlady, dear Mrs. Murphy cooked us colcannon for breakfast, gave us sausage sandwiches for lunch and always had a cauldron of scouse on the stove when we came home from the pub.
I think the meat might have been whatever was cheapest on the day, but it was delicious.
Sadly, the Eagle and Child, the Bluebell, Mrs Murphy and her house in Huyton are long gone and so is real scouse.
I saw a recent recipe with garlic and paprika.
That last sentence made me spray tea all over the screen!
The farmers arms and the hillside have also gone, the Oaktree pub is still going though.
That looks amazing! Perfect for a frigid and snowy day! I would put some bread in the oven and serve it hot and crusty and with butter!
This recipe brought such a smile to my face, I'm not a proper Liverpudlian, only a gal from the Wirral.
But when I was 8, one of the first meals my dad taught me whilst he was a chef was to make Scouse. By 9 I could make it all by myself (apart from chopping). And that hearty meal never quite leaves you when you have lovely memories attached to it.
Food for the soul, whilst being so humble. Seeing this pop into my notifications has spurred me on to make a big pot for the chilly weather. So thank you for bringing the smiles :)
Stay fabulous Keef, your videos are so so lovely to watch. Keep safe amigo xx
Thanks Stephi!
@@Keefcooks Keep the recipes rolling dude, they're truly fabulous :) xx
Best wishes to you both from a fellow scouser! Great job keef, my mother use to make the scouse with the left over lamb joint from a Sunday! Best dish in the world!!!
Lovely! Thanks for International Scouse Day idea.
Looks amazing!
Lob Scows (as we called called it in Holyhead, North Wales...another port) was something my grandad (Taid) cooked for us when I was a kid. His was just made with water though, not stock, so a more frugal version. Still tasted great though, especially served with lovely fluffy dumplings.
Beautiful family, great recipe, amazing smile! Thanks for the content, loved it!
Looks spectacular 🤩
Browning doesn't seal flavor in but it does create flavor in the browning reactions
@obrbob194 gotta love them Maillard reactions
Thanks for the shout out keef! Loved the stew
the classic "Potage" style stew, ie, bung it all in and simmer for a few hours.
- - - and eat it the next day - - - EVEN BETTER
In Manchester we called it, Tater ash. What a lovely guy.
Mrs. Keef made you turn a lovely shade of red near the end.
Looks wonderful! I must try this. Loved the smackeroo at the end 💋
Great Video - Keef (and Mrs. Keef). Back in the day when Bobbies rode bicycles (I'm an auld git) it was a New Years Eve tradition to eat food like this in Wigan. My (then) girlfriend's mam used the old brown on the outside\white on the inside pot pastry mixing bowl. 'Twas a huge big bowl ... (big enough to bath two babies in it) and it just about fitted into the oven. When the local Pub (eventually) closed everyone went back to their 2 up 2 down house for dollops of Lob Scouse with pickled red cabbage. Halcyon Days. The 'bin lid' crust was an inch thick.
The one best one pot meal ever made Keith Mmmmm its a meal to die for thanks for cooking it Lar.
In North Wales it is still called lobscouse & is always made with beef, usually shin or flank. Carrots & swedes are always used, but leeks often replace the onions & cabbage can be added. However, whereas my native scouse is always thick with potatoes & can be eaten with a fork, the welsh version is more of a soup with plenty of rich stock. A spoon is a must.
The boy is back in town and theres no Vegan crap. Awesome!. Lovely looking scoff Keef and the people of Liverpool. Yum.
Yay!!!
Looks great Keef! Serve it with a crusty buttered bread roll and possibly even a dollop of brown sauce in the middle. I'll be making a pot of it this afternoon!
This is very like the stew we make here in the Canadian Maritime provinces but we use thyme in our "scouse". it's very good.
I'm a true scouser Living in Liverpool and loved making this for my kids always got clean plates !
My mum use to make this (with beef and kidney) ... very nice especially the day after.
So, here in the US, in the state Kentucky, barbeque is made with mutton, if you can believe. It is absolutely positively delicious!
Your Scouse looks very good, I'm a Scouse and we used beef bones as most do. Yours is definitely a fancy yummy one.
Born in the 60s so most of the scouse I have eaten was made with beef mince, peas and OXO
I prefer to use supermarket diced beef, I know mutton is traditional but beef is fine!
I do brown the beef with onions and celery.
Then add carrot, swede/turnip, big spuds that will both cook down to thicken the sauce but remain intact enough to give something to bite into, simmer with beef stock, stout and a good dash of worstershire sauce and a handful of frozen peas.
Season with salt and pepper.
Serve with crusty bread and pickled red cabbage
The problem I have with beef in Scouse is it's no different from the beef stew that the rest of the country has. Apart from serving it with pickled beetroot or red cabbage.
I always cook mine with Newcastle Brown ale. Tasty!!
Grear vid mr cooks.
Going to cook this for our dinner sunday
Interesting, learn something new all the time. Thank you.
Welsh, it was Lob Scouse. Always pickled beetroot on the table regardless, and a floury bap. Delicious.
I usually start the meat before adding veggies so it can be really tender.
Making me miss the UK!!... Cheers Kieth and wife!
Pretty good recipe from a non scouser. As you mentioned it’s a peasant dish made with cheap cuts of meat, lamb’s necks or breast ( that’s what the ‘ ribs ‘ were that you used )
If you use beef, use lamb oxo cubes. Scouse is always better next day, sometimes put on a plate in the oven so that the edge crisps up.
In the winter we have this at least once a week, it’s our Grandsons favourite meal.
As as scouser that looks ace - - my mum used any meat that was left over from weekend - but yours looked just like I remember it -happy days - - - - I must subscribe and watch more of these vlogs - love the relaxed way you present your cooking - thank you for sharing -
That looks absolutely delicious! And not unlike the lamb stew I made for Yule this year; I left out the carrots though and substituted turnips and parsnips.
That looks very delicious Keef I'm gonna have to try it. I'm glad to see you laughing after all the drama of your previous video.
I look forward to trying this in a slow cooker. So pleased you are making your vid's the 'old way' again.
The scouse stew looks amazing Keef, :- )
You brown the meat not only to seal in flavor of larger pieces of meat, but when you sear the outside of smaller pieces you create a Maillard reaction, that can both enhance the flavor of meats, and break down some proteins, making them more tender and easier to digest.
Just been to Liverpool and heard about this dish thanks for your UA-cam video ..great gonna give it a try
Yum! That looks good. 😎👍
I would've used skirt as the dish was for a more humble stew. I would go for more root veggies too and the leeks. Thieving Scouse gits eh ...lol. (honestly we love 'em and they're only 50 mile from me). I use a Dutch oven and while it's cooking go for a walk and come back to a rib-sticking hot meal and brew with some home made Sour dough bread. My mates' mum made hers with stout and put dumplings in the mix just half hour before serving.
My dad always put a horseshoe of black pudding in his scouse. It was bloody fantastic, especially when it burst and mixed up in the scouse, dad said it was lob scouse when it had black pudding in it.
It’s 8 A.M. here and I want scouse for breakfast Keef 👍 All the Scandinavian Stands (there are a few in Minnesota) are applauding you. I just can’t imagine this being made with seafood but everything went in the pot whatever was available. Hello to the misses 🥰
Looks great and white pepper by me is the best. Have it on lots of things.
That made me salivate. Yum! 👍
I'm an American but grew up on this, it's my most favorite comfort meal and I have so many memories of my mother and grandmother making this. I made it yesterday and just now had a thought of, "What is this actually called?" A quick search told me that it's called scouse! I seriously had no idea there was a name for it! Of course there is a name, but my mind is blown right now. How cool. Thanks for your video.
Now if I could get lamb bits and pieces of have a go at that but it's just not available unless you raise it and send it to freezer camp, but scouse with pickled beetroot or cabbage ( I like hp sauce too) is the best. Slumped and warned up the next nice and thick between thick buttered wonderloaf bread 😋👍💕
A little tip would be to roll the meat in flour, and then fry quickly in a sizzling hot fryingpan with a bit of oil and a few sprigs of thyme and a splash of Lea & Perrins Worcestershire sauce, and then add some sea salt. When ready, de-glaze the pan with a splash of red wine and then throw the whole lot straight into the pot to continue the recipe. :D
LOL, that's all a bit posh. This is a basic, no-messin' peasant dish.😀
Such a suggestion would lead to you being burnt at the stake in Liverpool :) sounds nice though !
This is how we earned our names as scousers
'Earned'. LOL
Its a variation the actual dish lobscouse the same thing in st helens ect its called lobbys
Lad you did good on that scouse 👍
The Galeri by Caernarfon marina serves a delicious bowl of scouse. Had some last week. YUM
Basically the same as Irish stew. I got stew recipe from Irish mother in law but season up a lot more as found it bland. Added bay leaves, herbs garlic etc but my secret ingredient was some vegemite which richens stock up a lot.
You can easily make scouse vegan/vegetarian. I always do this to make it healthier and so that my relatives who don't eat meat can have some as well.
You can crush an OXO cube with it still in the foil, just give it a hefty squeeze.
I tried it - I'm too much of a wimp.
I am a scouser , my mother used to make big pan of blind scouse, when she had no money,blind scouse was scouse without meat .
Very impressed to see that he knows the history. It should be mutton! Very nicely done
He says thank you.
My grandparents used to make this regularly and add suet dumplings too! Scrummy 🙂
Dumplings in Scouse? You must be from the Wirral 😀
ME A oh yes ... Irby girl, born and bred 🙂
My Dad was a Birkenhead lad, when I was making a pan of scouse he asked me how I was making it, I said I was using shin beef and neck of lamb, he said I must be posh adding lamb to it.
Well yes, lamb seems to be pricier than beef these days. It's a shame.
Love your way! Yes, no one in the North had black pepper. It was something my folks never had u yuk the 80s and London. The thing of it for me is that black pepper is oft too fragrant . The blunt kick of white pepper is a boon to many dishes. Your wife is a gem xxx
My scouse mum usually made scouse with minced beef, she could never afford beef, and we never ever had red cabbage with it. I never confessed to mum that scouse tasted much better at school dinners as they used beef. I've been a vegi for over 20 years never ever considered blind scouse though, perhaps I'll give it a try!
Fellow woollyback here (family are scouse, I'm from St Helens) - My nan did scouse every other Saturday for 30 years it was her signature dish. She's too old to cook now so thought I'd give this recipe a try - my first time ever cooking a scouse! Came out a treat, really nice and competitive with my nan's. Only thing is it was a bit too spicy for me, was just wondering - the recipe says 1/2 tsp of pepper but you put that in at the beginning and then at the end as well. Can't wait to try it again but will keep to 1/2 tsp and see how it tastes.
Best dish ever, I still make it the way me mam used to with breast of lamb. Luvly stuff.
Good lad!
My mam used to make it with lambs necks and we would get them in the bowl and suck the meat off the bones it was that tender, plus all the flavour off the bones made it super tasty she would be 110 now if she was alive so I guess you could say it was an original recipe ,just a little foot note ,lambs necks are now called lamb noisettes my mam would laugh her socks off
@@gerrydunne9674 It`s funny that all the cheaper cuts of meat are the Tastiest. I remember my Mam saying, you could get a Breast of Lamb or a big pile of Lambs necks for next to nothing, look at the price of it now. You are right there Gerry, you would suck the Bones clean and they were tasty beyond belief. I remember if any of these cookery programs would come on the telly, my Mam would just roll her eyes and shake her head. She would be 98 if she was still here. Her Sister, my Aunty Kath, celebrated her 93rd Birthday in August, she is as sharp as a Razor and funny to boot.
Another winner, Keef.
If you'd tied those bones together with a bit of string, you'd have got the flavour from them, but much easier to remove before serving.
Of course, being a Scouser, myself, I can vouch that we couldn't afford beef nor mutton, it'd only be those bones 😉.
A bit of crusty bread and (a recent Scouse addition) sprinkle on some Aromat, for a delicious winter warmer.
Rick
5:03 Braising seals the flavour in when you're doing a steak. When you're doing a stew or a soup or a stock, braising adds a lot more flavour, just like braising a steak makes it taste like steak instead of boiled meat.
Yeah, I'm just not sure it would be something that was done, traditionally.
@@Keefcooks Fair enough. I was just explaining why one might want to brown the meat before adding it to stocks or stews, in general.
My Nan used to make it mid afternoon.Home from school and the smell would drive us mad.As there was NO way we could eat it until the next day.Back end of the wooden spoon if we did.Nearly 24 hrs at room temp then reheat slowly ( no microwaves in them days)Now that's Scouse!!Labskause came to Liverpool from Scandinavian
sailors.Eastern European stews like the Polish bigos are also better when left a day or two and are often eaten that way.
Agreed, all stews are better the next day!
I have never of this dish b4 👍🏿👍🏿
Never heard of it, you mean? Well now you have!
Cook the rib bone with the meat the take off the bone. In doing so you get more flavor from the marrow. Also it is easier to remove from bone after cooking.
Umm, all the bones went in William
A bone in a rib ? That’s unusual lol 🤘🏻😎🤘🏻
"It's made from onions and carrots, spuds of every kind; cabbages and turnips, but the meat is hard to find" - so says Billy Maher, anyhow.
She totally killed your narrative on beef 😂 that's what us wives are best at..crushing our husbands dreams
Awww, and who said that romance is dead these days...😺
@MGTOW La’ Monk that's what you took..out of what I said? I bet the ladies love you..😂 enjoy your misery.
@@dannywestwood4113 😂😂😂
@@jennyprorock I appreciate your sense of humour.
Raised on it and love it! Scouse buttys are the stuff of dreams lol Made it for my partner recently who's from the West Midlands and thinking she might not like it? She loves it and is a fav in our house now.
Scouse butty? Doesn't it drip all over and fall out onto your shirt?
Haha, yup! Ecstasy! I'm a Chef, worked all over the world but there's nothing I'd want more (Other than a decent brew or a pint of Wrexham lager maybe) than a pan of scouse, red cabbage and bread and butter.
Top Scouse dish there, la...for a wooly back ;-) Only pullin' yer leg. I use 'scraggy lamb' bits when I make Scouse. My mate's mum (from the Dingle) used to use minced beef! My nan used to think this an aberration! It tasted nice but I preferred the scrag neck of lamb.
I enjoyed your video; looks like you've got a top missus there :-)
Tony (living in Bristol but from Garston)
Yeah, I don't think I'd call it Scouse if it was made with mince...
Born and bred in Liverpool and Scouse has to have lamb in my opinion. Can’t beat that flavor
I'm glad you agree - too many folk think beef is an acceptable substitute!
Looking really tasty that Scouse like what me mother used to make years ago ( minus the lamb) nice one 👍
Reminds me a bit of Welsh cawl, without the swedes and leeks. (My mother's cawl, which is delicious, adds parsley and lentils.)
Being Welsh, lentils were never part of the diet.
@@joannabayles971 Also Welsh, I can assure you that lentils were/are a staple in my household. My mother and grandmother before her used them to thicken and add texture to their cawl. For all I know, my great grandmother did too.
As to cawl it depends on were you are from north or South Wales 🏴,my mother made the best cawl ever,she would add split peas or lentils if she was short of meat 🍖 or any thing else, just to bulk it out.
Welsh /scouse here and I never put lentils in my cawl, I have added pearl barley though which is a win x
@@RKidda13868 Pearl barley in any kind of soup is great :) Turns it into a savoury bowl of cereal.
I grew up on a farm; a common meat served (in stews, pies, etc) by my Mum was "mutton" that my Dad had raised ~ haven't been able to buy it for years where I live 😢 as it definitely makes for better stews and pies than lamb.