Labskovs Food

LABSKOVS

Steps:

• Cut the steak into 2-cm / ¾-in cubes. Heat 1 Tbsp of the butter in a large saucepan, add the steak and brown lightly, then add the water and bring gradually to a boil, skimming off any froth from the surface.
• Add the onions, bay leaves, thyme sprigs, cloves, peppercorns, and salt and let it simmer for 1 hour.
• While it is simmering, peel the potatoes and cut into 2-cm / ¾-in cubes. Add to the meat and let it simmer for another hour, or until the meat is very tender and falls apart easily.
• Drain off any excess water then stir in the remaining 2 Tbsp butter. Use a balloon whisk to mix the potatoes and meat together into a mash, with the stew remaining lumpy.
• Serve sprinkled with chopped chives, with the pickled beetroot and slices of rye bread alongside it.

LOBSCOUSE (SAILOR'S BEEF STEW) - SKIPPER LABSKOVS

Steps:

• Brown meat and cook onions in the butter, stirring occasionally.
• Add stock, beer, bay leaves, salt and pepper.
• Cover and simmer for 20 minutes.
• Add potatoes and continue to simmer for 2 hours.
• Mash any remaining pieces of potato, so that you have a thick'gravy' with just a few pieces of potato.
• Serve in bowl with 1 tablespoon butter on top.
• Sprinkle with onion tops.