Learn to cook scouse with Aldo

To celebrate Global Scouse Day on Friday 28th February, Liverpool FC's Executive Chef of the Boot Room Sports Café has revealed the Club's secret recipe to the 'world's best' version of the popular regional dish. To mark this, chef Christian Grall and LFC legend John Aldridge show viewers step-by-step how to recreate it at home.

[kurt]

Love the way Aldo fails to take the hint and continues to stir like a madman :)

[shantesummers]

Christian has worked at LFC for many years. He is an amazing chef! He always served up amazing meals for all the guest and staff included. My time working at LFC was amazing, I loved it there. I had great Interactions with all the staff, managers, executives and players. Anyways keep it up Liverpool, you are one of the best to have ever done it. ❤⚽️🏆

[ScouserGirl]

like they said in every house in this beautiful city every family have their own way and it ends up the same where the family loves it and it is a staple in the scouse family diet. my mum's scouse is gorgeous, we let it cook for a day or so so the meat falls apart in the mouth. if you haven't tried scouse please try it no matter who's it is just try it because you wont be sorry that you have :D

[intothemultiverse]

Love a stew on a cold winters day with a few slices of sourdough and butter. Heaven.

[scottmcginn]

Aldo, the most scouse bloke who ever walked God's Earth, played for both of Merseysides great clubs, Liverpool and Tranmere

[petegriff]

I live in Toronto but still make my scouse as if I was back home. I've never put turnip or bitter in mine, but I think i'll start doing it now!!
I also use beef in my scouse but I fry it with some worcestershire sauce, beef stock (or oxo/knor beef cubes) and pepper and I add just the same amount in the broth, i've never fried it and did the broth in the same pan though... will have to try that also!
Great tips guys!

[PopStrawberryPop]

My fave food in the entire world!!! everyone makes it differently though :P

[bartram]

Scouse is a poor people's dish, 5 ingredients, spuds, carrot, onion, stock and any meat you have, breast of lamb, lambs necks, or usually mince. The secret was how you made the stock, most Scousers used good old fashioned oxos. I still make scouse with the same 5 ingredients, I've just refined the stock to my own recipe. For special occasions I buy lamb, but mostly I use mince beef with lamb stock, 3 quid for a pan for 4 adults 2 kids. My Grandsons always ask me to make it for them when they stay. Always use goods spuds, Maris piper or king eddies, they dissolve at the right rate to thicken the scouse. Turn the gas off put lid on and let it stand 15/20 minutes. I never serve it piping hot.

[josephdesouza]

Cooked it, came out brill, great meal

[leemccluskey]

I also make scouse with both lamb and beef. I always usually make scouse after having a leg of lamb for a roast dinner. I cut as much beef off the leg bone as possible I brown the beef stewing steak sweat the onions and then put the lamb leg in the pan and cover with water add stock cubes and then boil and then simmer for an hour. I then add a few potatoes the carrots and some Worcestershire sauce and bring to the boil and simmer again for half an hour then add the remainder cooked lamb that I kept from the leg of lamb and add the rest of the potatoes and again bring to the boil and gently boil simmer for another 45 minutes by which time the first potatoes  in have disintegrated and the onions have dissolved and have thickened the stew.Then its out with the red cabbage or beetroot or both (I usually just have beetroot) and some crusty bread and butter and a bottle of Hammonds brown  Chop Sauce and/or Heinz tom sauce lovely!!

[janetbedford]

CHEERS ! God bless you gents and all. P.S. I'm still laughing over your wonderful Scouser humour about giving this BRILLIANT DISH a rating of "Absolutely Average". HAHAHAHA ~~ IT IS DELICIOUS, I KNOW for a FACT. ***I've borrowed your recipe' and adapted it just a little bit here at my little corner of the world & can HEARTILY RECOMMEND to ANYONE & EVERYONE. Thanks so much for sharing this via video.

[Baresi-Unico-Capitano]

What a proper Irish accent, Aldridge has! P

[lukeconnelly]

we should do stuff more like city with training practice video's and stuff and just like the players chilling.

[liserjones]

Christian Grall saying 'Nice one' at the end - Scouser x

[Jamal-Ahmed]

I put mushrooms in my scouse because mushrooms are so tasty. I'm not sure if im supposed to be putting mushrooms, but I put it because it's my personal choice. Everyone have their own ways of making scouse, some people put sprouts. It all comes down to your personal taste preference.

[Nabiki]

Does anyone know if red beets can be used as an ingredient for this stew?

[robanks]

My mum used beef and kidney in our scouse and beef mince when money was short. I enjoyed both

[lesjohnson]

Remember if you have done your background to this, basically Viking Norway via Dublin to the Wirral in the early 900 hundreds  and surrounding area, including  much later gifted to Liverpool as our City grew as a port, originally called Lob Scouse, me, I'm from Meols, Mells,  ( Sandhills in Norse) on the Wirral with Y Chromazome  Norway variant  maternally carried and tested by Cambridge in the sixties, so many other comments are totally incorrect, so,  don't believe the 'Tinternet, yes it is unique, very like Irish stew, which is now believable, since the meal originated in Dublin 850 Ad or so. Les Msc. OU and JMU Liverpool uni's, stew more normally done with Mutton, than beef, due to the availability, from North Wales, as they were so close.

[Albert_O_Balsam]

Bitter and Rhyl both mentioned in the same video, are they having a pop at our Brethren?

[alcoyne]

Made with beef and Exactly the same Ingredients except for the better here in kildare Ireland 🇮🇪