Danish Brewmasters Beer Stew Bryggerens Pilsnergryde Food

DANISH BREWMASTER'S BEER STEW (BRYGGERENS PILSNERGRYDE)

Danish Brewmaster's Beer Stew (Bryggerens Pilsnergryde) image

This is an old Danish recipe from 1870 - 1880. Originally it was made of smoked fat instead of bacon and vinegar instead of Worcestershire sauce.

Provided by Elmotoo

Categories Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

10 ounces smoked bacon
1 lb cooled boiled potato
4 teaspoons butter
1 dash Worcestershire sauce
1/2 cup non-sweet beer
2 teaspoons granulated sugar
2 bay leaves
8 -10 juniper berries
salt and pepper
finely-chopped parsley (for garnish)

Steps:

Cut bacon into dices and the potatoes into slices.
Melt butter in a pot and add the sugar. Add bacon and fry until the meat is light brown.
Add the potatoes, beer, Worcestershire sauce and a little water and stir lightly. Add the bay leaves, juniper berries and a little salt and pepper. Let the stew simmer under cover for 20 minutes.
Season to taste with salt, pepper and Worcestershire sauce. Sprinkle with parsley before serving.

Nutrition Facts : Calories 525.5, Fat 33.5, SaturatedFat 12.2, Cholesterol 88, Sodium 1672.8, Carbohydrate 24, Fiber 2.5, Sugar 3, Protein 28.7

OLD RECIPE FOR DANISH STEW (STUVET OKSEKøD)

Old Recipe for Danish Stew (Stuvet Oksekød) image

My mother collected cookbooks like you or I collect tunes for our MP3s. She recently passed away, and I was going through some of her collection, just to feel close to her again. Low and behold, I found this wonderful book called "Wonderful, Wonderful Danish Cooking" by Ingeborg Dahl Jensen (with an introduction by Victor Borge!) published in 1965. This is one of the recipes I found to post for ZWT 6.

Provided by JackieOhNo

Categories Stew

Time 3h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons butter
2 onions, chopped
1 cup flour
2 cups beef broth or 2 cups beef stock
2 1/2 lbs top round steaks or 2 1/2 lbs bottom round steaks, cut into small squares
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon white pepper
3/4 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon minced parsley
1/4 teaspoon marjoram
1 pinch pepper
3 tablespoons butter
2 tablespoons ice water

Steps:

Melt the butter; add onions and brown for 10 minutes over low heat. Add 3 T. of the flour, stirring until smooth. Slowly add the broth or stock, stirring until the mixture comes to the boiling point.
Place the meat in a heavy skillet and sprinkle with the vinegar. Add the prepared sauce, 1 t. salt, the 1/4 t. of white pepper, and mix well. Cover and cook over low heat for 2 hours.
Sift the baking powder, remaining flour and 1/2 t. salt in a bowl. Add parsley, marjoram, and pepper; mix well. Cut in the butter, add the ice water and toss lightly until a ball of dough is formed.
Shape into small balls and drop into the kettle of stew, replace the lid, and continue to cook over low heat for 35 more minutes.
Arrange the meat on a platter with the dumplings around it. Pour the liquid from the skillet over all and serve.

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