Lobscouse is one of the most traditional stews, particularly beloved of the Scousers and North Walians. It gets better the longer it's in the pan and should be served with buttered, crusty bread and pickled red cabbage (or beetroot at a push, like stovies).
I will be making this while liking Jeremy Corbyn tweets, humming Billy Bragg songs and bragging about the city of Liverpool that I left nearly thirteen years ago but have no plans to return to - all in memory of the boldest, biggest character that welcomed me into the Clarke family.
I will be making this while liking Jeremy Corbyn tweets, humming Billy Bragg songs and bragging about the city of Liverpool that I left nearly thirteen years ago but have no plans to return to - all in memory of the boldest, biggest character that welcomed me into the Clarke family.
By rights, lobscouse is made with the cheapest cuts of meat. This is usually lamb or beef and needs to include some fat and some bones.
I prefer lamb and would include marrow bones if I could get hold of them. It should be made all in one pan but here's a 'posh' version.
You will need:
Stock bones, roasted until browned in the oven
Onion, halved and roasted
2 ribs of celery, roasted
Carrots, cut roughly and roasted
Peppercorns
Bouquet garni
2 litres of water
Put all of the above in a pan, simmer for a few hours until you have stock.
For the lobscouse:
Oil for the pan
Onions, chopped
Leeks, chopped
Carrots, diced
Celery, diced
Swede, peeled and in large dice
Potatoes, cut into large chunks
Stewing lamb, ideally with bones and in cubes
Marrow bones, 1 or 2
Stock from above
Bay leaves
In the pan, add and heat the oil. Add the onions, leeks, carrots and celery and cook until softened. Once softened, add the swede, pototoes, stewing lamb, marrow bones, stock and bay leaves. Cook for as long as possible. Season to taste.
Tell everyone to calm down, calm down whilst serving with jarred pickled cabbage and buttered crusty bread.
I prefer lamb and would include marrow bones if I could get hold of them. It should be made all in one pan but here's a 'posh' version.
You will need:
Stock bones, roasted until browned in the oven
Onion, halved and roasted
2 ribs of celery, roasted
Carrots, cut roughly and roasted
Peppercorns
Bouquet garni
2 litres of water
Put all of the above in a pan, simmer for a few hours until you have stock.
For the lobscouse:
Oil for the pan
Onions, chopped
Leeks, chopped
Carrots, diced
Celery, diced
Swede, peeled and in large dice
Potatoes, cut into large chunks
Stewing lamb, ideally with bones and in cubes
Marrow bones, 1 or 2
Stock from above
Bay leaves
In the pan, add and heat the oil. Add the onions, leeks, carrots and celery and cook until softened. Once softened, add the swede, pototoes, stewing lamb, marrow bones, stock and bay leaves. Cook for as long as possible. Season to taste.
Tell everyone to calm down, calm down whilst serving with jarred pickled cabbage and buttered crusty bread.
In memory of Peter Clarke who left us peacefully on Sunday 29th November 2015. A staunch supporter of the underdog; a bold spokesperson for the rights of workers; Gwynedd TUC secretary for decades; educator of younger, newlywed Clarke males; provider of the warmest welcome to the Clarke clan; all round character whose presence and mischief will be sorely missed.