"Labskaus" is an old fisherman's recipe, just like they eat it on the coast.
- 500 - 600g salted beef breast. (I pickle the beef myself, 2-3 days before using. I place it in brine, 30-40g of pickling salt - available from your butcher).
- 500g cooked potatoes
- 3-4 medium onions
- 3-4 gherkins
- 50 - 60g or beetroot (does not really belong to this dish, because of it's pink colour. It was originally used with pork).
- 1-2 tbsp of mustard, salt and pepper
- For the garnish: 4 first-class herring fillets
- 4 eggs
- some mustard
- Place the beef in boiling salt water with: 1 bay leaf, some whole pepper corns, 2-3 cloves.
- Cook on low heat for 2-2.5 hours until the meat is soft.
- In the last 10 minutes of cooking time, add the beetroot and gherkins.
- Now grind the meat, onions, gherkins, potatoes and beetroot through the meat grinder, using the coarse disk.
- Add 1-2 spoonfuls of the beef stock to the mixture, creating a "puree-like consistency".
- Season to taste with 2 teaspoons of mustard, salt and pepper. Bring to the boil briefly. (I often add some of the pickled gherkin water, because it adds a tarty, spicy flavour which is delicious).