It’s Global Scouse Day on Sunday 28th February. This is a day for all scousers across the world to unite and celebrate our city.
Our residents are joining in
We didn’t want our sheltered housing residents to miss out on this wonderful day, so we got in touch with them and invited them to get involved with their own scouse cook-a-long. We’re delighted that a few of our residents have taken us up on the offer and we’ll be delivering ingredients and instructions for them to be able to make their own scouse on Sunday.
Pickled cabbage or beetroot?
Like most scousers you probably already know how to make a nice pan of scouse, but for those that have never tried, here’s a traditional recipe for you.
- 2 large onions
- 500g* beef or lamb**, cubed
- 500g potatoes
- 250g carrots
- Cooking oil
- Pickled beetroot or pickled red cabbage
- Crusty bread
*You can play with the quantities depending on how many hungry mouths you have to feed, just try to keep it at a ratio of around 1:1 for the meat and the potatoes and half that value for any other vegetables you want to throw in.
How to make it
- Peel the onions, potatoes and the carrots
- Cut the carrots and onions up into nice big chunks
- Cut most of the potatoes into nice big chunks but pick a few to slice very thinly – these’ll break down and thicken the gravy.
- Dust the meat with flour
- Get a big pot, stick it on the hob, add a drop of cooking oil
- Add the onion and heat for a minute or so until soft
- Add the meat, stir and heat for a few minutes until it’s sealed
- Rub in an Oxo (stock) cube or two
- Add the rest of the veggies. Throw in some salt and pepper and stir it up good!
- Add enough water to cover the meat and the veggies
- Bring to a boil, then turn down the heat and allow to bubble away for 3 hours, stirring occasionally
Don’t let the food stick to the bottom of the pot! Add more salt and pepper as desired. A bit of Worcestershire sauce usually goes down well. Scouse is wonderfully reheatable, but if it’s super thick just add a little more water.
Lastly, you need to ask yourself the BIG question, do you have it with pickled beetroot or red cabbage? And don’t forget your crusty bread!