Fife Miners Stew

Discussion in 'Cookery' started by Ventress, Jun 18, 2008.

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  1. Ventress

    Ventress LE Moderator

    Ingredients
    1 tbsp extra virgin olive oil
    1 large onion, peeled and chopped
    2 fat garlic cloves, peeled and chopped
    2 tbsp plain flour, seasoned
    1kg stewing steak, diced
    2 tbsp tomato puree
    4 thick large carrots, peeled and cut into huge chunks
    4 thick large parsnips, peeled and cut into huge chunks
    200ml Red wine
    300ml beef stock
    1 small orange, zest only
    salt and freshly ground black pepper

    Method 1. Preheat the oven to 150ºC. Heat the oil in a large flameproof casserole then gently fry the onion and garlic for a couple of minutes, or until softened.

    2. Place the flour in a large plastic bag, add the meat and toss around to coat. Tip into the casserole with all the remaining ingredients. Stir, bring to the boil then cover. Place in the oven for 4 hours, stirring once. Season to taste, then serve ideally with soda scones.

    Cook's note:For about a century, until the 1970s, this dish was a tradition in most Fife miners' homes for a late Sunday breakfast after church, their only day off. This recipe is a little more elaborate than the original - serve it with scones, mash or baked potatoes.
     
  2. A little more elaborate? I doubt that many miners in Fife were even aware of the existence of those ingredients prior to the 1970's! ;) (maybe an orange at Christmas....)
     
  3. I'm sure they would have been aware of the existence of 'red biddy' ... the Buckie habit has deep roots

    OaC
     
  4. The Great Stew Debate..
    I searched but couldn't find anything else..


    Oxtail Stew - Not Real Like

    When I was young...blah blah

    One big Swede (or rutabaga as they called here)
    Turnips
    Parsnips
    Leeks or Onions
    Sht loads of Garlic
    Spuds (up to you how you wanna do them)


    So, you dice yr carrots, then dice your swede, parsnips, turnips etc.

    In a huge stock pot or casserole, gets your Oxtail soup, I use Knorr, I don't know if you can get the old Heinz stuff.

    For meat, either cubed beef or minced beef, but leave the meat till last.

    Veg for bout an hour, add meat.... leave for 20 mins or till cooked

    Add chopped potatoes or make Mashed.

    It's always better the day after... You can sub spuds for Gnocchi or Dumplings.. and add Oxo
     
  5. Beans on toast (AKA Skinheads on a raft)

    Ingredients
    1 tin of baked beans

    2 slices of bread

    Method
    Turn on grill place both slices of bread under grill until bread has turned golden brown
    while waiting for bread to toast turn on cooker hob place beans in to saucepan and heat until hot
    place both slices of bread onto plate and generously cover with beans



    this dish has been around for hundreds of years and is traditionaly eaten on teturning home from the pub