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Stovies (also stovy tatties, stoved potatoes, stovers or stovocks) [1] [2] [3] is a Scottish dish based on potatoes. Recipes and ingredients vary widely but the dish contains potatoes, fat, usually onions [1] and often pieces of meat. [1] [2] In some versions, other vegetables may be added. [4]
The later(?) addition of meat perhaps reflects increasing affluence. In our house in Aberdeen and from the late 1940's onwards, stovies were always made with mince specially left over for the purpose (and served with oatcakes and a glass of milk). However, I am aware of stovies being made with corned beef and, post Christmas, with roast turkey.
Corned beef, bully beef, or salted beef in some Commonwealth countries, is a salt-cured brisket of beef. [1] The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines.
Ah, corned beef. We look forward to enjoying this classic dish on St. Patrick's Day year after year. Whether it's made in a slow cooker or an Instant Pot, the salty, savory flavor is hard to beat ...
Make the brine: Bring water to a boil in a large pot. Add salts, sugar, and spices; remove from heat, and stir until salts and sugar dissolve.
Scottish cuisine (Scots: Scots cookery/cuisine; Scottish Gaelic: Biadh na h-Alba) encompasses the cooking styles, traditions and recipes associated with Scotland.It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences — both ancient and modern.
1. Start by washing your corned beef. Rinse excess salt from the meat; dry with paper towel. Trim fat with a sharp knife, putting upwards not down so it doesn't go into the meat itself.
It consists of minced or diced beef or lamb, diced potatoes, onions, carrots, leeks, and root vegetables bulked up with pearl barley and seasoned. Maurice Hassell describes Lobby as "a nutritious economic meal made with the season’s vegetables". [1] It remains on the menus of local pubs and on locals' dinner tables today.
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