Best 3 Lobscouse Lobscows Recipes
Lobscouse, also known as lobscows, is a hearty and flavorful dish that is especially popular in maritime regions. This classic recipe combines simple ingredients to create a comforting and filling meal. Originating from the days of sailing ships, lobscouse has been a staple dish for seafarers and is now enjoyed by people all over the world. With its unique blend of flavors and textures, it is a perfect dish for a cold winter evening or a casual family dinner.
Let's cook with our recipes!
LOBSCOUSE (LOBSCOWS)
Found online; posting for ZWT6 (Great Britian/Wales). Caption with recipe states: "lobscouse was a meal that the slate quarry men in North Wales ate when they came home at night."
Provided by AZPARZYCH
Categories Stew
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Peel the potatoes and dice (1 inch).
- Scrape carrots and slice.
- Peel onion and slice.
- Dice meat into 1 inch pieces.
- Place meat in a large saucepan with carrots onions salt and about 2 pints of water.
- Boil for 30 minutes.
- Add potatoes and boil for 30 more minutes.
NORWEGIAN LABSCOUSE
This is a family favorite. My grandfather started making for my dad when he was a little boy- a Norwegian dish that always pleases the whole family and leaves us begging for more. I realize that it may be confusing that there are no amounts listed. This is a "to taste" recipe. And the amounts are equal if you have a 3 lb roast then you use 3 lbs of potatoes. When mashing them together add milk/pot liquor to your preference of consistency. Also the seasonings you add should be to your taste i.e. garlic, salt, pepper, butter or other spices YOU like. Adapt this recipe to your taste and make it YOUR dish! I am now making amounts for those who are totally confused.
Provided by Shawn C
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Using the pound for pound corned beef to potatoes wash off any seasoning on corned beef, use any juice on a none seasoned corned beef in the boiling water. with onion and garlic.
- Figure 20 minutes per pound for cooking.
- Cook at a low boil, high boil will produce a tough roast.
- Boil beef with salt and pepper until half way through cooking time.
- Remove meat. Cut off all the fat and dispose; dice meat into small tiny pieces and put back into pot. i have actually chopped it up a little more in my food processor.
- Wash, peel, and dice potatoes; add to the pot, continue to low boil until potatoes are done.
- Be careful not to over cook potatoes.
- Drain well over a large bowl to reserve juices (pot liquor).
- In another large bowl mash potatoes and beef together adding milk, butter, and salt and pepper to taste. and making sure all are blended well and you have a smooth texture.
- If additional liquid is needed, you can use some of the reserved "pot liquor" instead of more milk.
- **TIP** For breakfast; fry up some like hash and have with eggs.
- Its great!
LAMB SCOUSE
This Liverpudlian dish is similar to an Irish stew, with tender lamb and slow cooked veg. It's a real winter warmer and counts as 2 of your 5 a day
Provided by Good Food team
Categories Main course, Supper
Time 2h45m
Number Of Ingredients 13
Steps:
- Toss the lamb pieces in flour and season well. Heat 1 tbsp oil in a large flameproof casserole dish over a high heat. Working in batches, brown the lamb on all sides, adding more oil if needed, then set aside on a plate.
- Turn down the heat to medium and pour in 2 tbsp oil, tip in the onion, carrots and turnips, add a pinch of salt and cook for 8 mins until softened and coloured. Return the meat to the dish along with the ale, stock and herbs. Crumble in the stock cubes and season well.
- Bring to the boil, then reduce the heat to a simmer, sitting the potatoes on the top of the stew. Cook for 2 hrs until the meat is tender and the potatoes are soft. Serve with pickled cabbage or beetroot, if you like.
Nutrition Facts : Calories 564 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 1.4 milligram of sodium
Tips:
- Choose the right meat. Beef or lamb is the traditional meat for lobscouse, but you can also use pork, chicken, or even fish. If you're using beef or lamb, choose a stew meat or chuck roast that has a good amount of fat and connective tissue. This will help to make the meat tender and flavorful.
- Use a variety of vegetables. Lobscouse is a great way to use up leftover vegetables, so feel free to add whatever you have on hand. Some good options include potatoes, carrots, celery, onions, and turnips. You can also add leafy greens like kale or spinach.
- Season the lobscouse well. Lobscouse is a hearty dish, so don't be afraid to use a generous amount of salt and pepper. You can also add other spices like garlic, onion powder, paprika, or cumin.
- Simmer the lobscouse low and slow. This will help to tenderize the meat and vegetables and allow the flavors to meld together. Aim to simmer the lobscouse for at least 1 hour, or until the meat is fall-apart tender.
- Serve the lobscouse with a side of bread or crackers. This will help to soak up the delicious broth. You can also serve the lobscouse with a dollop of sour cream or yogurt.
Conclusion:
Lobscouse is a delicious and hearty stew that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a comforting meal, give lobscouse a try. You won't be disappointed!
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