Lobscouse Lobscows Food

LAMB SCOUSE

Steps:

• Toss the lamb pieces in flour and season well. Heat 1 tbsp oil in a large flameproof casserole dish over a high heat. Working in batches, brown the lamb on all sides, adding more oil if needed, then set aside on a plate.
• Turn down the heat to medium and pour in 2 tbsp oil, tip in the onion, carrots and turnips, add a pinch of salt and cook for 8 mins until softened and coloured. Return the meat to the dish along with the ale, stock and herbs. Crumble in the stock cubes and season well.
• Bring to the boil, then reduce the heat to a simmer, sitting the potatoes on the top of the stew. Cook for 2 hrs until the meat is tender and the potatoes are soft. Serve with pickled cabbage or beetroot, if you like.

LOBSCOUSE (SAILOR'S BEEF STEW) - SKIPPER LABSKOVS

Steps:

• Brown meat and cook onions in the butter, stirring occasionally.
• Add stock, beer, bay leaves, salt and pepper.
• Cover and simmer for 20 minutes.
• Add potatoes and continue to simmer for 2 hours.
• Mash any remaining pieces of potato, so that you have a thick'gravy' with just a few pieces of potato.
• Serve in bowl with 1 tablespoon butter on top.
• Sprinkle with onion tops.

LOBSCOUSE (LOBSCOWS)

Steps:

• Peel the potatoes and dice (1 inch).
• Scrape carrots and slice.
• Peel onion and slice.
• Dice meat into 1 inch pieces.
• Place meat in a large saucepan with carrots onions salt and about 2 pints of water.
• Boil for 30 minutes.
• Add potatoes and boil for 30 more minutes.

NORWEGIAN LABSCOUSE

Steps:

• Using the pound for pound corned beef to potatoes wash off any seasoning on corned beef, use any juice on a none seasoned corned beef in the boiling water. with onion and garlic.
• Figure 20 minutes per pound for cooking.
• Cook at a low boil, high boil will produce a tough roast.
• Boil beef with salt and pepper until half way through cooking time.
• Remove meat. Cut off all the fat and dispose; dice meat into small tiny pieces and put back into pot. i have actually chopped it up a little more in my food processor.
• Wash, peel, and dice potatoes; add to the pot, continue to low boil until potatoes are done.
• Be careful not to over cook potatoes.
• Drain well over a large bowl to reserve juices (pot liquor).
• In another large bowl mash potatoes and beef together adding milk, butter, and salt and pepper to taste. and making sure all are blended well and you have a smooth texture.
• If additional liquid is needed, you can use some of the reserved "pot liquor" instead of more milk.
• **TIP** For breakfast; fry up some like hash and have with eggs.
• Its great!