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🍽️ Traditional Labskaus with Fried Egg

736 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Rinse the beef brisket under running water and place it in a large pot.
  2. 2. Wash the leek, trim the ends, and slice it into rings.
  3. 3. Peel the carrots and slice them.
  4. 4. Peel the celery and dice it into small cubes.
  5. 5. Peel the onion, halve it horizontally, and stud each half with one bay leaf and two cloves.
  6. 6. Add the leek, carrots, celery, and spiced onion to the pot with the meat.
  7. 7. Cover everything with cold water and add some salt.
  8. 8. Bring the mixture to a boil.
  9. 9. Simmer the meat on low heat for about two hours until tender, keeping it just below a rolling boil.
  10. 10. Skim off the foam that rises to the surface during cooking.
  11. 11. Peel the beetroots.
  12. 12. Place the beetroots in a pot and cover them slightly with salted water.
  13. 13. Add sugar, vinegar, and the remaining bay leaves.
  14. 14. Cook the beetroots covered for 45 to 60 minutes until tender, depending on their size.
  15. 15. Let the cooked beetroots cool down and then peel them.
  16. 16. Remove the cooked meat from the broth and let it cool.
  17. 17. Wash the potatoes thoroughly.
  18. 18. Boil the potatoes in salted water for about 30 minutes until tender.
  19. 19. Dice the cooled beef brisket into small cubes.
  20. 20. Dice the cooled beetroots into small cubes.
  21. 21. Grind the diced beef brisket and beetroots together with the cornichons through a meat grinder using the fine blade.
  22. 22. Peel the shallots and dice them finely.
  23. 23. Heat one tablespoon of ghee in a frying pan.
  24. 24. Sauté the shallots in the hot ghee until translucent.
  25. 25. Stir the ground meat and vegetable mixture into the shallots.
  26. 26. Pour in some of the meat broth.
  27. 27. Let the mixture simmer for about 10 minutes until thick and creamy.
  28. 28. Peel the cooked potatoes.
  29. 29. Press the potatoes through a potato ricer.
  30. 30. Mix the pressed potatoes into the meat mixture.
  31. 31. Season the labskaus with salt, pepper, and a little pickle juice.
  32. 32. Heat the remaining ghee in a non-stick frying pan.
  33. 33. Fry the eggs as sunny-side-up eggs in the pan.
  34. 34. Lightly salt and pepper the fried eggs.
  35. 35. Plate the labskaus.
  36. 36. Place the fried eggs on top of the labskaus.
  37. 37. Serve the dish with pickled herring if desired.

Nutrition per serving