Lobscouse with chives and beetroots

Shopping List for 4 adults

800 g young cattle in cubes 2x2 cm
(Beef lump or beef breast or lamb lump / neck)
1 kg potatoes (King Edward or Bintje)
4 tbsp. rapeseed oil (neutral oil)
2 tbsp. butter
3 onions, diced
3 cloves garlic, diced
10 bay leaves
10 whole peppercorns
2 tsp. salt
5 dl chicken broth (1 cube)
2 dl white wine

Rye bread
Worchestershire Sauce
I am an angler in Scandinavia
Recipe No. 102
Lobscouse with chives and beetroots
Lobscouse with chives and beetroots

First, some facts: I sat down one evening and saw the pictures from the fishing trips on ěresund, we were on the good ship "MS" TINA, and here I came across a dinner with lobscouse. This dinner, I will therefore bring here.

Procedure without liability: I used the Danish young cattle into cubes, which lay in packs of 300 g to 20.00 kr. per pack (offers). Put oil and butter in a large saucepan appropriate. Fry the meat on all sides for about 10 minutes. Then add onion, garlic, bay leaves salt and pepper to the pan. Let the onions become clear about 5 minutes, then pour the chicken stock and white wine over and give a rehash. Turn down the heat and let it small-simmer for 1 hour with the lid on.

Meanwhile, prepare the potatoes. Peel the potatoes and cut into cubes. Boil the potatoes for a maximum 5 minutes in as little water as possible. Drain and save it for later use, if needed. Place the potatoes in the pot to the meat and give a rehash. Turn down and simmer for 20 to 30 minutes with the lid on. Now you need to assess whether there is too little or too much water in the saucepan. If there is too little, add more potato water. If there is too much, you take the lid off and let it evaporate in the last 20 to 30 minutes. Be aware that it does not burn on the bottom of the pan, if there is too little liquid. Stir often in the pan. Total cooking time is about 2 hours for the meat used.

A little about potatoes: You need potatoes, which can easily overcook. It is the potatoes, which are normally used for mashed potatoes. In Sweden, which is known for a good mashed potatoes, hence the King Edward. Here in Denmark is often used Bintje, but you must of course make a choice, according to the varieties that you can buy. But note that if the potatoes are boiled with salt, the potatoes are not so easily overcook, and if you put them in boiling water, the potatoes are not so easily overcook. Therefore I precooked potatoes for 5 minutes before I got them up in the pan to the meat.

Serving: Distribute lobscouse on 4 plates with pickled beetroot and rye bread. Place salt and pepper mill on the table along with a Worchestershire Sauce and Tabasco sauce.

Garnish: Sprinkle with plenty of chopped chives. Some prefer parsley.

Drink: A good ship's beer, and a dram is suitable. This Christmas I drank a Julius Christmas brew.

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