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Lobscows #2 (Lobscouse)

Lobscows (Lobscouse) is a classic Cymric (Welsh) dish for a fillet of beef in a pepper and sour cream sauce. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Lobscouse.

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Serves:

6–8

Rating:

Tags : Wild Food Beef Recipes Vegetable Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Fe wn i fod amryw o enghreifftiau o lobsgows yn y gasgliad hon. Enghraifft ychydig bach mwy siefflyd a llai cartrefol yw hon — yn agosach i'r math o bryd a weinir mewn bwyty.

Cynhwysion:

225g o gig eidion wedi ei giwbio
450g o datws wedi eu ciwbio
225g o datws wedi eu ciwbio'n fân
110g o nionod wedi eu ciwbio
110g o fresych gwyn wedi eu tafellu
110g o foron wedi eu tafellu
75g o fadarch gwyllt wedi eu torri'n fân
75g o seleri wedi ei giwbio
2 gennin wedi eu tafellu
2.2l o ddŵr
1 clof o arlleg wedi ei falu
halen a phupur du i flasu
olew olewydd
1/2 llwy de o paprica (opsiwn)

Dull:

Cynheswch yr olew olewydd mewn sosban fawr (neu gasserol metel) nes ei fod yn boeth. Ychwanegwch y cig a ffriwch nes ei fod wedi brwonion'n dda. Pan yn barod trosglwyddwch y cig i fowlen neu ddesgil a gosodwch a'r neilltu. Ychwanegwch y llysiau (heblaw'r tatws mân a'r bresych) i'r sosban a ffriwch nes eu bod yn weddol feddal (tua 15 munud). Nawr ychwanegwch y cig i'r sosban cyn arllwys y dŵr am ben y cyfan. Ychwanegwch halen a phupur at eich blas yna dewch a'r gymysgfa i ferwi cyn gosdwng y gwres i lederwi. Ychwanegwch gaead a choginiwch y gymysgfa am 35–40 munud. Nawr ychwanegwch y tatws a'r bresych (ynghyd a'r paprica, os yn ei ddefnyddio) a choginiwch am 30 munud arall. Ychwanegwch fwy o halen a phupur (os oes angen) a gweinwch mewn powleni cynes gyda tafellau trwchus o fara cystiog cynnes.

English Translation

I know there are several versions of 'lobscows' in this recipe collection. This is a slightly more 'chefy' version that the more homely versions in the remainder of the collection, closer to what you might be served in a restaurant in North Wales.

Ingredients:

225g beef, cubed
450g potatoes, cubed
225g potatoes, finely cubed
110g onions, cubed
110g white cabbage, shredded
110g carrots, sliced
75g wild mushrooms, sliced
75g celery, cubed
2 leeks, sliced
2.2l water
1 garlic clove, chopped
salt and black pepper, to taste
olive oil
1/2 tsp paprika (optional)

Method:

Heat the olive oil in a large saucepan (or a metal casserole) until hot. Add the meat and fry until well browned then transfer to a bowl and set aside.

Now add all the vegetables (apart from the finely cubed potatoes and cabbage) and fry until quite soft (about 15 minutes). Now return the meat to the pan before pouring-in the water. Season well then bring to a boil and reduce to a simmer. Cover with a lid and allow to cook for between 35 and 40 minutes.

At this point add the reserved potatoes and the cabbage (along with the paprika, if using) and cook for a further 30 minutes. Add a little more salt and pepper (if needed) and serve in warmed bowls with thick slices of warm crusty bread.