in Germany

Labskaus according to Grandma Inge

updated

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Ingredients for 4 servings:

  • 2 cans of corned beef (340 g each)
  • 1 kg potatoes
  • 4 onions
  • salt and pepper
  • 1 pinch of nutmeg
  • 5 tbsp cucumber juice
  • 4 tbsp beetroot liquid
  • 1 cube of beef broth
  • some fat for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

fast Bremen style

Boil the peeled potatoes in salted water with the stock cube as usual. Meanwhile, peel the onions, finely dice them, and sauté them in the frying fat until translucent. Then add the cucumber juices, beetroot juices, and the chopped corned beef and simmer over low heat. Do not overcook! Drain the potatoes and reserve some of the cooking water. Then mash the potatoes and mix them with the meat mixture. Season with salt, pepper, and nutmeg. If the mixture is too thick, add a little more of the potato juices. Serve as a side dish with fried eggs, pickled cucumbers, beetroot, and sweet and sour pumpkin.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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