Boil the potatoes in salted water until soft. Simultaneously, in another pot, cook the corned beef until tender. When the meat is done, reserve the broth.
Labskaus (Northern German Sailor's Stew)
- Total time - 45 minutes
- Prep time - 15 minutes
- Cooking time - 30 minutes
- Servings: 4
- Country: Germany
The key to authentic Labskaus is the balance of flavors - the saltiness of the beef, the sourness of the beetroot and pickles, and the mildness of the potatoes. This recipe is simple and shows how to create a hearty and flavorful meal from humble ingredients. Instead of pickled herring (Matjes), rollmops are also commonly used.
Ingredients
Ingredients for Labskaus
- 250 g corned beef (canned or pre-cooked)
- 500 g potatoes, peeled and cubed
- 1 piece onion, finely chopped
- 200 g pickled beetroot, chopped
- 100 g pickled gherkins, chopped
- as needed broth from cooking the meat
For serving (optional)
- 4 pieces eggs
- to taste pickled gherkins
- 4 pieces pickled herring fillets (Matjes) or rollmops
Instructions
Step 1: Cooking Potatoes and Meat
Step 2: Mashing and Mixing
Mash the corned beef and the boiled potatoes together into a coarse mash (you can use a potato masher). It doesn't need to be perfectly smooth; some lumps are good.
Stir the chopped onion, pickled beetroot, and chopped gherkins into the potato-meat mixture. Mix everything well to give the mixture its characteristic pink color. If the mixture is too dry, add a little of the reserved meat broth.
Step 3: Reheating and Serving
Return the mixture to the pot and reheat it over low heat. Meanwhile, fry the eggs to make sunny-side up.
Serve the Labskaus on a plate, top it with a fried egg, and add pickled gherkins and a piece of herring on the side. Serve immediately while warm.