Lobscows
(Lobscouse)

Origin: Welsh      Period: Traditional

Original Recipe

Er fod y pryd yma'n hanfodol Gymreig ymddengys fod yr enw yn dod o Norwy ac mae'r fersiwn greiddiol yw: Lapskaus a bod yr enw wedi dod gyad morwyr yn ystod y 19eg ganrif.

Cynhwysion:

1.2kg eidion stiwio wedi torri'n ddarnau tua 5cm o faint
2 asgwrn mêr
6 tatws wedi plicio a thorri'n ddarnau
1/2 rwden wedi torri'n ddarnau
1 nionyn wedi torri
4 moron wedi torri'n drwchus
3 cennin wedi torri
halen a phupur i flasu

Ychwanegwch y cig a'r esgyrn i badel o ddŵr cyn dod a'r cyfan i ferwi a berwi am tua 15 munud. Ychwanegwch gweddill y llysiau (heblaw'r tatws) a berwch y cyfan am tua 40 munud, nes bod y cig yn barod.

Nawr ychwanegwch y tatws a berwch eto am haner awr, nes fod y tatws yn barod. Ychwanegwch halen a phupur a dal i ferwi am bum munud. Gall y lobsgows ei weini nawr ond mae'n well os yw edi ei adael dros nos a'i weini drannoeth.

English Translation

This is a classic North Walian stew/broth that used to be made in every farmhouse. It's basically a mix of vegetables, marrow bones and meat (which used to be salt beef) but these days tends to be stewing beef. This version is based on my mother's traditional recipe. Like many such stews this becomes richer and thicker on the day after it's made and is much better when made beforehand and re-heated. The vegetables are variable and depend on what's to hand. Potatoes, onions, swedes and carrots are essential for a proper lobscows, however.

Though this dish is quintissentlally Welsh, the name isn't and it seems that the term 'lobscows' is a 'Cymricification' of the Norwegian: Lapskaus a classic Norwegian stew that was common ship-board fare. The name came to North Wales by means of its major ports (it has to be remembered that during the 19th Century North Wales was the world centre for slate and copper. The ship-board term slipped into common usage and the Welsh stew became known as lobscows.

Ingredients:

1.2kg stewing beef
2 marrow bones
6 potatoes, peeled and chopped into large pieces
1/2 swede, peeled and cut into pieces
1 onion, chopped
4 carrots, sliced into generous pieces
3 leeks, siced
salt and black pepper, to taste

Method:

Add the meat and bones to a large pan of water and bring the mixture to a boil. Cook for 15 minutes then add the vegetables (except the potatoes) and boil for about 40 minutes, or until the meat is tender.

Add the potatoes and boil again for half an hour, until the potatoes are tender. Season to taste and continue cooking for 5 minutes more. The lobscouse can now be served but it's much better if you leave it over night, re-heat and serve the following day.

When ready to serve spoon the apricots onto a plate and place the chicken on top. Serve with plain rice.

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