I'm a scouser, never put beer or bitter in but as you say each household had their own take. Will have to give it a go. Also, I make mine in the pressure cooker and cut my potatoes about the size of an egg. When serving I plate up half of the potatoes the rest I stir in to thicken the stew.
@waterwulf Жыл бұрын
3 part beef 1 part lamb for better flavour. Also, flour the meat. Helps to get colour on the beef and also helps to thicken the stew later on.
@joangrant5248 Жыл бұрын
Lovely, clear delivery. Well shot. Good music. Brilliant.
@adamgaunt1865 ай бұрын
Always lamb. My nan use to make blind scouse, in ww2 no meat so they boiled bones of a lamb cut to get the flavour. Great video
@SgtSteel18 ай бұрын
My mum always used to add barley at the time to add the stock, it thickens it as well. Delicious.
@philipritson88213 жыл бұрын
Scouse is 19th century working class food. The original meat (if you had any) would have been mutton. But, I'm happy to see it made with beef. I also like to add some celery and Worcestershire sauce.
@chefrick247
3 жыл бұрын
Thank you so much and I love the sound of mutton, nice and slow cooked. I'm from Manchester and know that Scouse is sacred. I checked with all my wonderful Scouse friends and got about 50 different versions! I recon that it's only Scouse if you eat it whilst in, or thinking about Liverpool. Otherwise it's just stew.
@philipritson8821
3 жыл бұрын
I'd agree with you 100%. I do know lamb/mutton is traditional but most Scouse is made with beef these days (much of it in the form of mince). The pickled red cabbage is a fantastic touch. I always eat it with bottled-pickled German/Dutch/Polish red cabbage. And yes I have a Scouse heritage. My Mother and Grandmother spent the war living on Upper Parliament Street in Toxteth and then moved to Speke when my Grandad returned after the war (He was taken prisoner at Singapore). I am technically a wool because I was born in Whiston. But, it's never beef stew in this house. It's Scouse and my daughters hate it. I'm counting the days until they move out and I can make it again.
@Thaitanium73
2 жыл бұрын
Actually it's a sailors dish from the 18th century originating from the Baltic ports of Europe. It's real name is Lobscouse and was probably introduced to Liverpool by German sailors.
@Asclepius445
Жыл бұрын
No no no no NO! Scouse or Lapskaus is traditionally made in my hometown from basic.. Meat (whatever is at hand) Stock Carrots Onions Potatoes Anything else is not proper traditional Scouse it's an adaptation which is fine but not proper Scouse.
@Asclepius445
Жыл бұрын
@@Thaitanium73 it's Lapskaus not lob
@carambola46733 жыл бұрын
New suscriber I Was born in Liverpool but brought un in Spain, my favourite dish when I visited my Nana who lived in Waterloo was scouse, I am going to try your recipe as hers was different she used to use lamb and also celery!
@chefrick247
3 жыл бұрын
Thank you so much for the lovely comment! When I was deciding which version of Scouse to film I spoke to many people in Liverpool and each had their own recipe. I nearly did Lamb which I love! Also I love celery!! I think its like each house has their own special way, but anyway.... It really is a wonderful dish and will give any Scouser memories from home!
@C-U-IN-H3LL2 жыл бұрын
Love scouse, Nan use to cook and me mam. All do it our own way I add a couple off chillis to give it a kick perfect for the winter.
@gdtoffee88323 жыл бұрын
Followed this recipe today and loved it!, Don’t tend to like Scouse in its shall we say “traditional” form which i know for me being a scouser from Knotty Ash is abit controversial but make it into a scouse inspired stew with the bitter included and it’s texture changes completely!, Fair play to you and keep it up!
@alisonscurr4395
8 ай бұрын
I was born and lived half my life in Knotty Ash.
@robertroot37903 жыл бұрын
Looks delicious. Appreciated the recipe/process to make the pickled cabbage! BTW, what is the knife?
@ChefLili3 жыл бұрын
Your channel catch my eyes..I’m looking forward for more delicious dishes😊
@chefrick247
3 жыл бұрын
Thank you so much!
@dganesh3641 Жыл бұрын
Looks delicious, can't wait to try it!! Edit: trying today but can't see any quantities :/ website doesn't have recipe either... Hopefully it turns out well!
@angelobandal71123 күн бұрын
Hhhmmm nakita ko lang 'to sa shorts na food tungkol sa Liverpool food nila tapos sinearch ko pero apparently napanood ko na 'tong bidyu.
@aarthibasrur76963 жыл бұрын
What the proportion used for cabbage pickle? Also Can I use normal granular sugar instead of castor sugar? After how many days can I consume this ?
@kmully88735 ай бұрын
Beetroot a must, if you love beetroot like me.
@johnmc17053 ай бұрын
Best ever 🎉
@Degsey Жыл бұрын
where are the messuments?
@ScaryghostStories3 жыл бұрын
👍👍
@chefrick247
3 жыл бұрын
Thank you so much! I was really hoping you'd be from Liverpool if you liked the Scouse vid! I've watched your Chanel from behind the sofa and subscribed. Keep up the good work x
@michaeljones27183 жыл бұрын
Boss da
@wokeupandsmellthecoffee2142 жыл бұрын
I can’t afford lamb, why is it so expensive ? So I’m using beef. Nice recipe lar !
@daylemackintosh99662 жыл бұрын
Reminds me of stovies proper good scran
@garybayley62983 жыл бұрын
Looks like a nice stew but I don't class it as scouse with the beer in it like that...still want to eat it though but I'd call that stew
@Mike_52 жыл бұрын
Love this recipe lots of twists on the recipe others show
@chefrick247
2 жыл бұрын
Thank you so much Mike! Hope you enjoy eating these as much as I do!
@garytsang88492 жыл бұрын
So all in all in just beef stew cooked it ale
@peterdurnien90842 жыл бұрын
A turnip is a turnip, a swede is a cross between a turnip and a cabbage.
@aliensx6046 Жыл бұрын
These recipes are a lot more realistic
@Ant-dx8yt2 жыл бұрын
It's just stew made all over the world
@VedicDesi2 жыл бұрын
That’s a great trick with the thyme. The proper meat is actually mutton. Beef was very rarely eaten for most of human history as cows were not only more valuable for their milk but they were also more sentient than other creatures. Beef really came onto the scene during the conquering era of the 1400’s onward where soldiers needed larger animal meat sources for pillaging equatorial nations. Super elegant preparation and execution though! Cheers.
@BlackWaterGuideService3 жыл бұрын
Enjoying your content! Keep up the good work. If you have a moment please feel free to look at my account 😊🤘
@chefrick247
3 жыл бұрын
I absolutely will thank you!
@iseekq4 ай бұрын
Proper scouse is where you just steal all the ingredients and not buy them.
@JamesJames-tk4rn Жыл бұрын
Lad it’s not scouse if it’s made by a whool I’m sorry but it’s beef stew otherwise 🤣
@uoklad2 жыл бұрын
That's a stew not traditional Scouse. Plus Scouse originated on the Wirral. Look nice tho lad
@craigcassidy6078 Жыл бұрын
thats not scouse.. its made with mutton not beef and its to thin supposed to be thick.. it was Norwegian sailors not Swedish. stick to hot pot mate
@mccoyfleming6664
15 сағат бұрын
labskaus was made from a wide variety of animals, not just mutton. not only that but labskaus was being cooked everywhere from norway to latvia to northern germany to the netherlands to england. it was a sailor’s food. stop gatekeeping food, it’s literally a stew, if you don’t like it don't comment.
@hmxbox Жыл бұрын
Scousers claiming the most basic ‘meat stew’ possible with nothing unique about it tells you everything you need to know about them 😂
@chefrick247
Жыл бұрын
Now come on! They're great people ☮️
@tfootball8704
Жыл бұрын
They not claiming, it was the most popular meal during tough times so it became the most popular dish in the city.
@hmxbox
Жыл бұрын
@@tfootball8704 and pretty much every city. Your point?
@tfootball8704
Жыл бұрын
@@hmxbox that was my point, that is were it come from. Lobscouse.
@hmxbox
Жыл бұрын
@@tfootball8704 no it didn’t, clown. It’s the most basic of stew recipes that’s been used for hundreds of years
Пікірлер: 59
I'm a scouser, never put beer or bitter in but as you say each household had their own take. Will have to give it a go. Also, I make mine in the pressure cooker and cut my potatoes about the size of an egg. When serving I plate up half of the potatoes the rest I stir in to thicken the stew.
3 part beef 1 part lamb for better flavour. Also, flour the meat. Helps to get colour on the beef and also helps to thicken the stew later on.
Lovely, clear delivery. Well shot. Good music. Brilliant.
Always lamb. My nan use to make blind scouse, in ww2 no meat so they boiled bones of a lamb cut to get the flavour. Great video
My mum always used to add barley at the time to add the stock, it thickens it as well. Delicious.
Scouse is 19th century working class food. The original meat (if you had any) would have been mutton. But, I'm happy to see it made with beef. I also like to add some celery and Worcestershire sauce.
@chefrick247
3 жыл бұрын
Thank you so much and I love the sound of mutton, nice and slow cooked. I'm from Manchester and know that Scouse is sacred. I checked with all my wonderful Scouse friends and got about 50 different versions! I recon that it's only Scouse if you eat it whilst in, or thinking about Liverpool. Otherwise it's just stew.
@philipritson8821
3 жыл бұрын
I'd agree with you 100%. I do know lamb/mutton is traditional but most Scouse is made with beef these days (much of it in the form of mince). The pickled red cabbage is a fantastic touch. I always eat it with bottled-pickled German/Dutch/Polish red cabbage. And yes I have a Scouse heritage. My Mother and Grandmother spent the war living on Upper Parliament Street in Toxteth and then moved to Speke when my Grandad returned after the war (He was taken prisoner at Singapore). I am technically a wool because I was born in Whiston. But, it's never beef stew in this house. It's Scouse and my daughters hate it. I'm counting the days until they move out and I can make it again.
@Thaitanium73
2 жыл бұрын
Actually it's a sailors dish from the 18th century originating from the Baltic ports of Europe. It's real name is Lobscouse and was probably introduced to Liverpool by German sailors.
@Asclepius445
Жыл бұрын
No no no no NO! Scouse or Lapskaus is traditionally made in my hometown from basic.. Meat (whatever is at hand) Stock Carrots Onions Potatoes Anything else is not proper traditional Scouse it's an adaptation which is fine but not proper Scouse.
@Asclepius445
Жыл бұрын
@@Thaitanium73 it's Lapskaus not lob
New suscriber I Was born in Liverpool but brought un in Spain, my favourite dish when I visited my Nana who lived in Waterloo was scouse, I am going to try your recipe as hers was different she used to use lamb and also celery!
@chefrick247
3 жыл бұрын
Thank you so much for the lovely comment! When I was deciding which version of Scouse to film I spoke to many people in Liverpool and each had their own recipe. I nearly did Lamb which I love! Also I love celery!! I think its like each house has their own special way, but anyway.... It really is a wonderful dish and will give any Scouser memories from home!
Love scouse, Nan use to cook and me mam. All do it our own way I add a couple off chillis to give it a kick perfect for the winter.
Followed this recipe today and loved it!, Don’t tend to like Scouse in its shall we say “traditional” form which i know for me being a scouser from Knotty Ash is abit controversial but make it into a scouse inspired stew with the bitter included and it’s texture changes completely!, Fair play to you and keep it up!
@alisonscurr4395
8 ай бұрын
I was born and lived half my life in Knotty Ash.
Looks delicious. Appreciated the recipe/process to make the pickled cabbage! BTW, what is the knife?
Your channel catch my eyes..I’m looking forward for more delicious dishes😊
@chefrick247
3 жыл бұрын
Thank you so much!
Looks delicious, can't wait to try it!! Edit: trying today but can't see any quantities :/ website doesn't have recipe either... Hopefully it turns out well!
Hhhmmm nakita ko lang 'to sa shorts na food tungkol sa Liverpool food nila tapos sinearch ko pero apparently napanood ko na 'tong bidyu.
What the proportion used for cabbage pickle? Also Can I use normal granular sugar instead of castor sugar? After how many days can I consume this ?
Beetroot a must, if you love beetroot like me.
Best ever 🎉
where are the messuments?
👍👍
@chefrick247
3 жыл бұрын
Thank you so much! I was really hoping you'd be from Liverpool if you liked the Scouse vid! I've watched your Chanel from behind the sofa and subscribed. Keep up the good work x
Boss da
I can’t afford lamb, why is it so expensive ? So I’m using beef. Nice recipe lar !
Reminds me of stovies proper good scran
Looks like a nice stew but I don't class it as scouse with the beer in it like that...still want to eat it though but I'd call that stew
Love this recipe lots of twists on the recipe others show
@chefrick247
2 жыл бұрын
Thank you so much Mike! Hope you enjoy eating these as much as I do!
So all in all in just beef stew cooked it ale
A turnip is a turnip, a swede is a cross between a turnip and a cabbage.
These recipes are a lot more realistic
It's just stew made all over the world
That’s a great trick with the thyme. The proper meat is actually mutton. Beef was very rarely eaten for most of human history as cows were not only more valuable for their milk but they were also more sentient than other creatures. Beef really came onto the scene during the conquering era of the 1400’s onward where soldiers needed larger animal meat sources for pillaging equatorial nations. Super elegant preparation and execution though! Cheers.
Enjoying your content! Keep up the good work. If you have a moment please feel free to look at my account 😊🤘
@chefrick247
3 жыл бұрын
I absolutely will thank you!
Proper scouse is where you just steal all the ingredients and not buy them.
Lad it’s not scouse if it’s made by a whool I’m sorry but it’s beef stew otherwise 🤣
That's a stew not traditional Scouse. Plus Scouse originated on the Wirral. Look nice tho lad
thats not scouse.. its made with mutton not beef and its to thin supposed to be thick.. it was Norwegian sailors not Swedish. stick to hot pot mate
@mccoyfleming6664
15 сағат бұрын
labskaus was made from a wide variety of animals, not just mutton. not only that but labskaus was being cooked everywhere from norway to latvia to northern germany to the netherlands to england. it was a sailor’s food. stop gatekeeping food, it’s literally a stew, if you don’t like it don't comment.
Scousers claiming the most basic ‘meat stew’ possible with nothing unique about it tells you everything you need to know about them 😂
@chefrick247
Жыл бұрын
Now come on! They're great people ☮️
@tfootball8704
Жыл бұрын
They not claiming, it was the most popular meal during tough times so it became the most popular dish in the city.
@hmxbox
Жыл бұрын
@@tfootball8704 and pretty much every city. Your point?
@tfootball8704
Жыл бұрын
@@hmxbox that was my point, that is were it come from. Lobscouse.
@hmxbox
Жыл бұрын
@@tfootball8704 no it didn’t, clown. It’s the most basic of stew recipes that’s been used for hundreds of years
You don't know how to make scouse 😊