This is Papa's recipe of scouse, which he learned from his mum too (to be honest we don't have any measurements when we cook, just a little bit of this and a little bit of that😅) BIG PAN OF SCOUSE by Papa E Ingredients: Beef - diced (we used 3 packs of 400g beef in this video) Potato- 2kg (all chopped) Carrots- 5 pcs (3 chopped, 1 big grated) Celery- 4 sticks Leek - 2 pcs Onion - 1 large Oxo beef stock cubes - 5pcs Pepper Salt Water- about 3L Steps: •Boil the beef, scoop off the scums and greas
7:39
This is Papa's recipe of scouse, which he learned from his mum too (to be honest we don't have any measurements when we cook, just a little bit of this and a little bit of that😅) BIG PAN OF SCOUSE by Papa E Ingredients: Beef - diced (we used 3 packs of 400g beef in this video) Potato- 2kg (all chopped) Carrots- 5 pcs (3 chopped, 1 big grated) Celery- 4 sticks Leek - 2 pcs Onion - 1 large Oxo beef stock cubes - 5pcs Pepper Salt Water- about 3L Steps: •Boil the beef, scoop off the scums and greas
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Scouse is a dish steeped in history - and an ingredients list ripe for debate! Liverpool has embraced its evolution of the original Viking “lobscouse” dish, turning it into a cultural treasure. But the story doesn’t end there! Across the city, every family has their own twist, shaped by experimentation, tradition, and even influences from Scandinavian, Welsh, Irish, and Scottish stews from the influx of communities during the trade and dock expansion of liverpool that brought the ships and the m
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