- Food & Drink
- September 25, 2017
25th September 2017
Recipe: Ya Ma’s Scouse
To kick off our recipes for British Food Fortnight, we asked Lee Miller, the Executive Chef at Aintree to let us into the secrets of one of Liverpool's most famous dishes.
Ya Ma's Scouse... my way
Serves six to eight people
- 600gm flank of beef (skirt steak)
- 200gm minced beef
- 30ml vegetable oil
- 2 large onions, diced
- 350gm turnip, cut into 15mm dice
- 250ml local ale
- 750ml homemade beef stock
- 2 bay leaves
- 3 thyme sprigs
- 1 rosemary sprig
- 6 large carrots, cut into 15mm dice
- 12 medium potatoes, peeled & 2cm dice
- Worcestershire sauce (to taste)
- 2 tbsp of treacle
- Sea salt
- White Pepper
- Dice the flank of beef to a good size
- Heat the oil in the pan and add the diced flank & season very well ensure beef is coloured and browned all over, Then remove. Then add minced beef & colour, Once done return all meats to the pan (do not drain). Add the onions and cook without colour.
- Add the stock & ale and bring to the boil. Add the bay, thyme & rosemary, Stir, Cover and bring to the boil. Reduce to a simmer for approximately 1 hour.
- Add Worcestershire sauce & treacle
- Add the carrots, turnips and potatoes, return to the boil for 1 hour till reduced slightly.
- Some of the potatoes will cooked down and slightly thickened the dish so you may need to add a touch more stock if you prefer a slightly thinner sauce
- Adjust seasoning to taste and serve!
I like to serve this with a big jug of gravy and warm buttered crusty bread with all the family on a chilly autumn evening.