Skipperlabskovs
Servings: 4 – 6
Ingredients:
Brine:
4¼ cups cold water
8 teaspoons salt
2½ teaspoons sugar
5 whole black peppercorns
5 whole dried coriander seeds (¼ teaspoon ground)
2 whole allspice berries (1/8 teaspoon ground)
2 dried bay leaves
The Labskovs:
1¾ pound of brisket flat (an oksebryst in Scandinavia) or chuck roast
6½ cups Idaho potatoes (washed, peeled or unpeeled)
4 cups roughly chopped onions
1 Tablespoon olive oil, divided
2 whole cloves
4 bay leaves
Freshly ground black pepper
Cold water (Landlubbers can use beef or chicken stock for added flavor)
Suggested Garnishes:
Snipped chives
Sliced scallions rings (white through the greens)
Unsalted butter
Suggested Sides:
Danish dark rye bread and butter (Rugbrød)
Pickled beetroot
Dark Ale
Process:
Combine the ingredients for the brine in a saucepan and bring it to a boil.
Boil the brine for 5 minutes.
Remove the saucepan from the heat and place on a heat resistance surface to cool.
Place the meat in a ceramic bowl large enough to hold the meat.
When the brine is cool, pour it over the meat.
Place the brining meat in the icebox for 5-7 days.
Once brined, remove the meat from the icebox and place it in a strainer.
Discard the brine.
Rinse the meat.
Allow the meat to drain.
Cut the meat into bite-sized pieces, removing any fat, sheath, and gristle. (Use to make stock)
Heat a cast iron skillet over medium high heat.
Add ½ tablespoon of oil when the skillet is hot. When the oil shimmers, add a single layer of meat. Brown the meat on all sides.
Place the meat in a stock pot.
Add the spices.
Cover the meat with cold water (or stock).
Bring the meat to a simmer.
Cover and simmer for 45 minutes or until the meat is tender.
Note: This is a rustic stew so do not cut everything the same size or shape.
Peel and roughly chop the onions.
Heat the cast iron skillet to a medium heat.
When hot, add the remaining ½ tablespoon of oil.
When the oil simmers, add the onions,and saute until tender.
Wash and peel (or not) the potatoes.
Roughly chop into bite-sized pieces.
Place cut potatoes in a bowl of cold water until ready to use.
When the meat is tender, drain the potatoes and add them to the meat.
Add the sauted onions to the meat.
Simmer until the potatoes are fork tender, approximately 25 – 30 minutes. The time will vary with the size of the potato pieces.
Remove 2 cups of the potatoes and mash them with a potato masher.
Add the mashed potatoes back into the stew. Stir to thicken the stew.
Season with freshly ground black pepper to taste.
Place in a covered bowl, allow to cool.
Place in the icebox overnight.
Remove the bay leaves.
Reheat. If the stew is too thick, add broth to reach desired consistency. Remeber, this stew is served with sops, the purpose of which is to absorb liquid.
Plate or place the stew in a community serving bowl.
Place half a tablespoon of butter in the center of each serving.
Garnish with chopped chives or scallion rings.
Serve with a buttered Danish rye bread (Rugbrød) or biskets and sliced or shredded pickled beetroot. A dark ale is also complementary.