in Germany

Labskaus in the old German style

updated

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Ingredients for 4 servings:

  • 600 g beef, cured
  • 1 clove(s)
  • 1 small bay leaf
  • 3 peppercorns
  • 100 g beetroot, from the jar
  • 1 herring fillet(s) or herring fillet
  • 400 g onion(s)
  • 2 gherkins
  • 75 g lard
  • 750 g potatoes, cooked and mashed
  • 8 tbsp cucumber juice
  • Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Add the beef and spices to 1/2 liter of boiling water, bring to a boil, and simmer over low heat. Remove the meat and mince it along with the beetroot, herring fillet, peeled onions, and gherkins. Melt the lard and sauté the mixture for 5 minutes. Pour in the cucumber broth (or meat broth!) and simmer thoroughly. Stir in the potatoes and season with salt and, if desired, a little more broth. Labskaus can be eaten with fried eggs or on its own.

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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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