How to Make Scouse

Liverpool's favourite dish.
www.chefrick.co.uk

[@alisonscurr4395]

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]

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.

[@adamgaunt186]

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

[@joangrant5248]

Lovely, clear delivery. Well shot. Good music. Brilliant.

[@SgtSteel1]

My mum always used to add barley at the time to add the stock, it thickens it as well. Delicious.

[@carambola4673]

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]

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!

[@robertroot3790]

Looks delicious. Appreciated the recipe/process to make the pickled cabbage! BTW, what is the knife?

[@philipritson8821]

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]

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]

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]

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]

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]

@@Thaitanium73 it's Lapskaus not lob

[@gdtoffee8832]

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]

I was born and lived half my life in Knotty Ash.

[@ChefLili]

Your channel catch my eyes..I’m looking forward for more delicious dishes😊

[@chefrick247]

Thank you so much!

[@dganesh3641]

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!

[@C-U-IN-H3LL]

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.

[@aarthibasrur7696]

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 ?

[@johnmc1705]

Best ever 🎉

[@angelobandal7112]

Hhhmmm nakita ko lang 'to sa shorts na food tungkol sa Liverpool food nila tapos sinearch ko pero apparently napanood ko na 'tong bidyu.

[@kmully8873]

Beetroot a must, if you love beetroot like me.

[@Degsey]

where are the messuments?

[@garybayley6298]

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

[@daylemackintosh9966]

Reminds me of stovies proper good scran

[@michaeljones2718]

Boss da

[@wokeupandsmellthecoffee214]

I can’t afford lamb, why is it so expensive ? So I’m using beef. Nice recipe lar !

[@Mike_5]

Love this recipe lots of twists on the recipe others show

[@chefrick247]

Thank you so much Mike! Hope you enjoy eating these as much as I do!

[@ScaryghostStories]

👍👍

[@chefrick247]

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

[@garytsang8849]

So all in all in just beef stew cooked it ale

[@peterdurnien9084]

A turnip is a turnip, a swede is a cross between a turnip and a cabbage.

[@aliensx6046]

These recipes are a lot more realistic

[@Ant-dx8yt]

It's just stew made all over the world

[@VedicDesi]

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.

[@BlackWaterGuideService]

Enjoying your content! Keep up the good work. If you have a moment please feel free to look at my account 😊🤘

[@chefrick247]

I absolutely will thank you!

[@iseekq]

Proper scouse is where you just steal all the ingredients and not buy them.

[@JamesJames-tk4rn]

Lad it’s not scouse if it’s made by a whool I’m sorry but it’s beef stew otherwise 🤣

[@uoklad]

That's a stew not traditional Scouse. Plus Scouse originated on the Wirral. Look nice tho lad

[@craigcassidy6078]

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]

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]

Scousers claiming the most basic ‘meat stew’ possible with nothing unique about it tells you everything you need to know about them 😂

[@chefrick247]

Now come on! They're great people ☮️

[@tfootball8704]

They not claiming, it was the most popular meal during tough times so it became the most popular dish in the city.

[@hmxbox]

@@tfootball8704 and pretty much every city. Your point?

[@tfootball8704]

@@hmxbox that was my point, that is were it come from. Lobscouse.

[@hmxbox]

@@tfootball8704 no it didn’t, clown. It’s the most basic of stew recipes that’s been used for hundreds of years

[@stevirobbo]

You don't know how to make scouse 😊