Scous or Scaws (Traditional Hotpot) |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 4 |
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Taken from 'Rosemany Conley's Complete Hip and Thigh Diet' book Ingredients:
450 g rump steak, cut up to 2 . 5 cm cubes (or stewing or shin beef) |
1 liter water |
sea salt |
pepper, to taste (ground) |
2 tablespoons worcestershire sauce |
1 teaspoon mushroom (dried) |
700 g potatoes, diced |
1 carrot, diced |
1 turnip, diced |
1 parsnip, diced |
1 onion (diced) |
1 leek, sliced into rings |
1 swede, diced |
1 vegetable stock cube |
1 beef stock cube |
2 cm tomato puree |
175 g peas (if frozen add to the pot 1 1/2 hours before serving) |
Directions:
1. This is best prepared the night before.
2. Place the meat in a casserole, add water and boil for 1-1 1/2 hours. Take off the heat and leave to cool. When cool, skim off all fat.
3. Bring to the boil again and add worcester sauce, mushrooms, potatoes, carrot turnip, parsnip, onion, leeks, sweed, stock cubes, tomato puree and peas.
4. Simmer for about 2 hours and check seasoning occasionally. Top up occsionally with boiling water.
5. Serve with red cabbage and triangles of bread.
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