Best 3 Lobscouse Lobscows Recipes

**Dive into the Hearty Delights of Lobscouse: A Culinary Journey Across Centuries and Cultures**

Embark on a culinary voyage through time and across cultures with the delectable dish known as lobscouse. Originating from humble beginnings as a hearty meal for seafarers, lobscouse has evolved into a versatile dish enjoyed in various regions, each with its unique interpretation. Discover the classic British lobscouse, a comforting stew brimming with tender beef, succulent vegetables, and a rich, flavorful broth. Alternatively, savor the tantalizing Spanish rendition, "lobisco," where succulent seafood like clams and mussels take center stage, swimming in a vibrant tomato-based broth. For a taste of the Caribbean, explore the Jamaican version, "loblolly," a delightful combination of saltfish, tomatoes, and spices, sure to tantalize your taste buds. With three diverse recipes included in this article, you'll have a culinary adventure at your fingertips, ready to transport you to different corners of the world, one bite at a time.

Here are our top 3 tried and tested recipes!

LOBSCOUSE (LOBSCOWS)

Lobscouse (Lobscows) image

Found online; posting for ZWT6 (Great Britian/Wales). Caption with recipe states: "lobscouse was a meal that the slate quarry men in North Wales ate when they came home at night."

Provided by AZPARZYCH

Categories Stew

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1/2 lb stewing beef
1/2 lb carrot
one large onion
1 lb potato
1 tablespoon salt

Steps:

Peel the potatoes and dice (1 inch).
Scrape carrots and slice.
Peel onion and slice.
Dice meat into 1 inch pieces.
Place meat in a large saucepan with carrots onions salt and about 2 pints of water.
Boil for 30 minutes.
Add potatoes and boil for 30 more minutes.

LOBSCOUSE (SAILOR'S BEEF STEW) - SKIPPER LABSKOVS

Lobscouse (Sailor's Beef Stew) - Skipper Labskovs image

Make and share this Lobscouse (Sailor's Beef Stew) - Skipper Labskovs recipe from Food.com.

Provided by LikeItLoveIt

Categories Stew

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 tablespoons butter
1 1/2 lbs beef, cut into 1 inch cubes
3 medium chopped onions
3 cups beer
3 cups beef stock (made from concentrate cubes)
1 teaspoon salt
12 fresh ground black pepper
2 bay leaves
6 medium idaho potatoes, peeled and cut into 1-inch cubes
6 tablespoons butter (optional)
3 tablespoons chopped green onion tops (optional)

Steps:

Brown meat and cook onions in the butter, stirring occasionally.
Add stock, beer, bay leaves, salt and pepper.
Cover and simmer for 20 minutes.
Add potatoes and continue to simmer for 2 hours.
Mash any remaining pieces of potato, so that you have a thick'gravy' with just a few pieces of potato.
Serve in bowl with 1 tablespoon butter on top.
Sprinkle with onion tops.

Nutrition Facts : Calories 1078.4, Fat 88.7, SaturatedFat 38.5, Cholesterol 132.7, Sodium 950.8, Carbohydrate 46.6, Fiber 5.6, Sugar 4, Protein 16.2

NORWEGIAN LABSCOUSE

Norwegian Labscouse image

This is a family favorite. My grandfather started making for my dad when he was a little boy- a Norwegian dish that always pleases the whole family and leaves us begging for more. I realize that it may be confusing that there are no amounts listed. This is a "to taste" recipe. And the amounts are equal if you have a 3 lb roast then you use 3 lbs of potatoes. When mashing them together add milk/pot liquor to your preference of consistency. Also the seasonings you add should be to your taste i.e. garlic, salt, pepper, butter or other spices YOU like. Adapt this recipe to your taste and make it YOUR dish! I am now making amounts for those who are totally confused.

Provided by Shawn C

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs corned beef
3 lbs potatoes
1 large onion (chopped)
2 garlic cloves, peeled and left whole
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter
1 cup milk

Steps:

Using the pound for pound corned beef to potatoes wash off any seasoning on corned beef, use any juice on a none seasoned corned beef in the boiling water. with onion and garlic.
Figure 20 minutes per pound for cooking.
Cook at a low boil, high boil will produce a tough roast.
Boil beef with salt and pepper until half way through cooking time.
Remove meat. Cut off all the fat and dispose; dice meat into small tiny pieces and put back into pot. i have actually chopped it up a little more in my food processor.
Wash, peel, and dice potatoes; add to the pot, continue to low boil until potatoes are done.
Be careful not to over cook potatoes.
Drain well over a large bowl to reserve juices (pot liquor).
In another large bowl mash potatoes and beef together adding milk, butter, and salt and pepper to taste. and making sure all are blended well and you have a smooth texture.
If additional liquid is needed, you can use some of the reserved "pot liquor" instead of more milk.
**TIP** For breakfast; fry up some like hash and have with eggs.
Its great!

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your lobscouse.
Don't be afraid to experiment with different vegetables. Lobscouse is a great way to use up leftover vegetables, so feel free to add whatever you have on hand.
Don't overcook the vegetables. You want them to be tender, but not mushy.
Use a good quality beef or lamb stock. This will add a lot of flavor to the stew.
Season the stew to taste. Add salt, pepper, and other spices as desired.
Serve lobscouse with a side of crusty bread or crackers.

Conclusion:

Lobscouse is a hearty, flavorful stew that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and delicious meal, give lobscouse a try!