Thursday, 21 October 2010
You will need 3 pounds of stewing beef - skirt or brisket is best, if not then just stewing steak or a mixture of all three will do. Don't cube it or chop it up small at this stage. To flavour the stew, you will need some aromatic vegetables - 2 large onions, a pound of carrots, a swede or turnip or 3 or 4 parsnips, a couple of bay leaves, salt and pepper and - to fill the stomach - 3 pounds of large potatoes. In a large pan, cover the beef with water and add the bay leaves, then bring to the boil and set it to simmer for around 2 hours until the meat is tender. While the meat is simmering, chop up all the vegetables into thumbnail sized cubes - if you are using parsnips, cut those a little larger as they cook faster than the other vegetables. When the meat is tender, dice that also, skim off any fat and return the meat to the pan with the chopped vegetables. Simmer for another 20 minutes until the potatoes start to melt, then correct seasoning with salt and pepper. Serve your Lobscouse piping hot in bowls. In true Quaker fashion, spend a minute in silence together before tucking in.
Posted by N E E D L E P R I N T at 22:28