John Myers
Ingredients for 4 servings:
- 500 g beef goulash, cut into large cubes
- 10 g sea salt
- 15 g curing salt, from the butcher or from the internet
- ¼ tsp cayenne pepper
- 3 pinch(s) nutmeg, freshly grated
- 3 bay leaves, finely chopped
- 5 juniper berries, crushed with a knife
- ½ tsp caraway seeds
- 800 g potatoes, floury, peeled
- 1 stalk of lovage, alternatively 1/2 bunch of flat-leaf parsley
- 2 bay leaves, fresh
- 1 red chili pepper(s), halved lengthwise
- 150 g butter
- 50 ml whole milk
- 200 g beetroot, cooked and finely diced
- e.g. water (cooking water from the potatoes)
- 2 medium-sized onions, finely diced
- 1 tbsp clarified butter
- 1 shot of port wine
- e.g. salt and pepper
- e.g. nutmeg, freshly grated
- 4 gherkins, good
- 4 eggs, fresh
- 50 ml spirit vinegar
Instructions
Working time approx. 1 hour 30 minutes; Rest period approx. 3 days; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 days 3 hours
This is not “classic” or “original” or anything else, just really delicious
First, the cured meat is prepared, then it is allowed to rest for three days. In a bowl, carefully mix the beef goulash with salt, curing salt, cayenne pepper, nutmeg, bay leaves, juniper, and caraway. Massage briefly and vigorously. I then vacuum seal the goulash. You can also carefully wrap it in cling film with as little air as possible. The meat then goes into the refrigerator for three to four days to marinate. If using the film version, be sure to place it in a bowl, as liquid can leak out. On the day of preparation, first boil the potatoes in unsalted water with the lovage or parsley, bay leaves, and halved chili peppers for at least 30 minutes until soft. Taste if necessary. Remove the potatoes with a slotted spoon and reserve the cooking water. Keep the potatoes warm. Now remove the meat from the bag/film and rinse briefly under running water in a sieve and let it drain. Cut into thin strips and fry with the diced onions in the clarified butter in a pan over 3/4 heat until the onions are nice and translucent and slowly starting to take on some color. Now add 100 ml of the potato water and a good splash of port wine. Bring to a boil briefly over full heat, then put the lid on and simmer for about 1 hour at 1/3 heat. Then remove the lid and let three-quarters of the remaining liquid evaporate over medium heat. In the meantime, cut the beetroot into fine cubes with an edge length of 2 – 3 mm. You can also buy pre-cooked beetroot from the vegetable section of the supermarket. It’s always good quality and saves you a lot of mess. Now put the meat and onions in the blender and blend in intervals until everything is nice and smooth, but the fibrous structure of the meat is still visible. Now mash the potatoes or put them through a ricer into a large mixing bowl and stir in the butter and whole milk. Then add the contents of the blender and the diced beetroot and mix everything gently. Adjust the potato cooking water to the desired consistency. Gradually fold in smaller amounts until the desired consistency is reached. Finally, season to taste with salt, pepper, and freshly ground nutmeg, and keep warm in the oven. Half-fill a small, tall saucepan with water and add the vinegar. Bring to a boil, then reduce the heat to 1/2. First, crack the egg into a ladle. Swirl the water with a wooden spoon to create a whirlpool. Now slide the egg from the ladle into the center of the whirlpool. Let it cook for about 6 minutes and then remove it with a slotted spoon. You may need to practice poaching an egg a few times. It’s not easy. Before poaching, I arrange the Labskaus in a serving ring on preheated plates. Then I place the poached egg on top. Now just ask your guests to simply cut the egg in half so that the runny yolk runs over the Labskaus. It couldn’t be more delicious for me! Serve with a premium pickled gherkin. If you like, you can serve it with a nice pickled herring, tender matjes (shrimp), or something else of your choice. I make my green matjes tartar from the database.
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