Chef's Recipes

scouse

Here's Shaune's take on traditional liverpudlian dish scouse

Scouse is a type of stew, typically made from chunks of meat, usually beef or lamb, potatoes and onion. The word comes from lobscouse, a stew that was traditionally eaten by sailors throughout northern Europe.

Serves 2

Ingredients

350g Scotch Beef Chuck Steak
1 x Onion
2 x Carrots
1 x Leeks
1 x Celery
2 x Garlic cloves
1 x Thyme
1 x Rosemary
2 x Bay leaves
Pinch Ground cloves
6 x Chestnut Mushrooms
1 x Pint Craft Ale
1 x tsp English Mustard
1 x tbs Worcester Sauce
500 ml Beef stock
1 x tsp Tomato paste
3 tbs Extra virgin olive oil
1 tbs Brown sugar
Pinches Sea Salt
Pinch Ground white pepper
1 tbs Flour
1 x large King Edward Potato
100g Spinach
Pinch Nutmeg
50g Butter

Method

The Scouse >

• Dice beef and brown in medium hot cast iron casserole dish.
• Remove, then brown onions, carrots, garlic and mushrooms, return beef to casserole and mix.
• Add tomato paste, Worcester sauce, brown sugar and mustard. Cook till just catching.
• At this stage, add ale and bring to the boil, turn down heat and reduce till almost dry.
• Add flour and mix well, then, add stock, bring back to boil, turn down heat and simmer. 
• Cook for 1 hour over low heat, covered with a paper lid.
• After 30 minutes, add sliced celery and half of the leek.

Garnish >

• While stew is cooking, wash, peel and shape potatoes.
• Rub with curry spice mix, olive oil, salt and pepper.
• Roast in medium hot oven for 35 minutes till just brown.
• Ensure leeks are well washed and dried, slice half for stew, keep other half whole.
• In season water and butter emulsion, over low heat, braise the portioned leeks.
• When soft, remove, leaving two pcs a bit longer, turn up heat and pan roast with colour.
• Pick, wash and dry spinach.
• Just before stew and potatoes are ready, sweat in little butter till just wilted.

Serving and Plating >

• Serve in hot bowl plates, starting with spinach and finishing with Scouse. 
• Finally, add crispy parsley and roasted leeks.
   

Enjoy