Paul O'grady's Scouse
A community recipe by CommunityNot tested or verified by Nigella.com
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Cut the meat into large cubes and fry in the vegetable oil until lightly browned all over. If you like, add some Worcester Sauce at this point for added flavour. Place meat in a large saucepan and add the onion that should have been chopped into large chunks. Chop the carrot into medallions and place this on the meat. Peel and then finely dice 1lb of the potatoes and place on top of the carrots. Fill the frying pan with cold water until it is half full. Break up the Oxo cubes and sprinkle into the water. Add salt and pepper for seasoning. Let the pan simmer gently, stirring occasionally. The large pieces of onion will start to break up and the potato will become soft and will make the final sauce thick. Simmer for a total of two hours, and then add the remaining potatoes that should have been peeled and roughly chopped, along with a few splashes of Worcester Sauce. Simmer for another two hours. Serve piping hot with red cabbage, beetroot, pickled onions and crusty bread. You may add Ketchup and HP for flavouring.
Introduction
Paul O'Grady of Lily Savage fame. I know there is a recipe for Scouse here, and its been very popular, this version is from one of the UK's most famous and well loved Scouse! A few weeks back, Paul O’Grady celebrated Scouse day by giving Hollywood megastar Lauren Bacall her first ever taste of his hometown's traditional meal, Scouse. If you would like the recipe, here it is in full: Takes 4 hours of slow cooking
Ingredients
Serves: 4-6
- ½ pound beef stew meat
- ½ pound breast of lamb
- 1 large onion
- 1 pound carrots
- 5 pounds potatoes
- 2 broth cubes
- 2 teaspoons vegetable oil
- Worcestershire sauce
- salt
- pepper
- water
Method
Paul O'grady's Scouse is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by Prairiegirl_333 on 11th March 2024
Show more commentsThis is a FABULOUS recipe, I was raised in Liverpool and scouse was made every week. Whenever I meet up with cousins we reminisce 'scouse' stories. " Did your ma use lamb ? Remember scouse butties the day after ( home made or bakery bought ) 'proper' white bread, salted butter thickly spread, leftover reheated scouse dolloped and another slice of buttered bread ... to die for. My mum could never explain to me how she made it ... a bit of this, a bit of that. This recipe is the PROPER scouse, I use shin of beef (no lamb) . I have used the wonderful Paul O'Grady's recipe for years, everyone loves it and when they ask forcrecipe:'oh a bit of this, a bit of that' ?...( I jest).