Ingredients with Measurements:
- 1 lb corned beef
- 1 lb potatoes, peeled and chopped
- 1 large onion, chopped
- 2 tbsp butter
- 1 cup beef broth
- 1 apple, peeled and chopped
- 2 tbsp pickled beet juice
- Salt and pepper to taste
- 2 hard-boiled eggs, sliced
- Pickled beets for garnish
Special equipment needed:
- Large pot
- Potato masher or fork
- Skillet
Step-by-step instructions:
1. In a large pot, cook the corned beef in boiling water for 2 hours or until tender. Remove from the pot and let it cool. Reserve the cooking liquid.
2. In the same pot, cook the potatoes in the reserved cooking liquid until tender. Drain and mash the potatoes using a potato masher or fork.
3. In a skillet, sauté the chopped onion in butter until translucent. Add the cooked corned beef and beef broth. Cook for 5 minutes.
4. Add the mashed potatoes, chopped apple, and pickled beet juice to the skillet. Stir until well combined. Season with salt and pepper to taste.
5. Cook for 10 minutes or until the mixture is heated through.
6. Serve the Labskaus with sliced hard-boiled eggs and pickled beets on top.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 15 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 29g
Protein: 32g
Sodium: 1400mg
Sugar: 7g
Substitutions for ingredients:
- Instead of corned beef, you can use canned corned beef or canned roast beef.
- Instead of beef broth, you can use chicken broth or vegetable broth.
- Instead of pickled beet juice, you can use red wine vinegar.
Variations:
- You can add chopped pickles, capers, or anchovies to the Labskaus for a more savory flavor.
- You can use sweet potatoes instead of regular potatoes for a sweeter taste.
- You can add chopped bacon or sausage to the Labskaus for a meatier flavor.
Tips and tricks:
- To make the Labskaus creamier, you can add a splash of heavy cream or sour cream.
- You can make the Labskaus ahead of time and reheat it in the skillet or microwave.
- You can serve the Labskaus with rye bread or crackers.
Storage instructions:
Store the Labskaus in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Labskaus in a skillet or microwave until heated through.
Presentation ideas:
Serve the Labskaus in a bowl or on a plate. Top with sliced hard-boiled eggs and pickled beets.
Garnishes:
Pickled beets
Pairings:
Rye bread, crackers, or a side salad
Suggested side dishes:
Side salad, roasted vegetables, or mashed sweet potatoes
Troubleshooting advice:
- If the Labskaus is too dry, add more beef broth or pickled beet juice.
- If the Labskaus is too salty, add more mashed potatoes or apple to balance the flavor.
Food safety advice:
- Make sure to cook the corned beef and potatoes thoroughly.
- Store the Labskaus in the refrigerator at 40°F or below.
Food history:
Labskaus is a traditional dish from Northern Germany and Scandinavia. It was originally a sailor's dish made with salted meat, potatoes, and onions.
Flavor profiles:
Savory, slightly sweet, and tangy
Serving suggestions:
Serve the Labskaus as a main dish for lunch or dinner.
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Region: German