Ingredients with Measurements:
- 1 lb. corned beef
- 1 lb. potatoes, peeled and diced
- 1 large onion, chopped
- 2 tbsp. butter
- 1 cup beef broth
- 1 cup milk
- 1 can (8 oz.) pickled beets, drained and chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Potato masher or fork
- Mixing bowl
- Serving dish
Step-by-step instructions:
1. In a large pot, boil the corned beef until tender. Remove from pot and let cool.
2. In the same pot, boil the potatoes until tender. Drain and mash with a potato masher or fork.
3. In a separate pan, sauté the chopped onion in butter until translucent.
4. Add the beef broth and milk to the onions and bring to a boil.
5. Add the mashed potatoes to the broth mixture and stir until well combined.
6. Shred the cooled corned beef and add it to the potato mixture.
7. Add the chopped pickled beets to the mixture and stir until well combined.
8. Season with salt and pepper to taste.
9. Serve hot in a large dish.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
Boil the corned beef and potatoes until tender.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 14g
Carbohydrates: 28g
Protein: 27g
Substitutions for ingredients:
- Instead of corned beef, you can use leftover roast beef or canned corned beef.
- Instead of pickled beets, you can use fresh beets that have been boiled and chopped.
Variations:
- Add diced carrots and celery to the mixture for added flavor and texture.
- Top with a fried egg for a traditional German touch.
Tips and tricks:
- Make sure to boil the corned beef until tender to ensure it shreds easily.
- Use a potato masher or fork to mash the potatoes to the desired consistency.
- Adjust the seasoning to your taste.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large dish with a garnish of chopped parsley.
Garnishes:
Chopped parsley or a fried egg.
Pairings:
Serve with a side of sauerkraut or pickles.
Suggested side dishes:
Potato salad or a green salad.
Troubleshooting advice:
If the mixture is too thick, add more beef broth or milk to thin it out.
Food safety advice:
Make sure to cook the corned beef and potatoes until tender to ensure they are fully cooked.
Food history:
Labskaus is a traditional German dish that originated in the seafaring region of Northern Germany. It was originally made by sailors using leftover salted meat and potatoes.
Flavor profiles:
Savory and slightly tangy from the pickled beets.
Serving suggestions:
Serve hot with a side of sauerkraut or pickles.
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Region: German