Labskaus

Ingredients for 4 servings:

• 800 g beef (cured rib eye)
• 1 bay leaf
• 4 peppercorns
• 1 kg potatoes
• 4 onions
• 1 tbsp lard
• 1 jar of pickles
• 1 jar beetroot
• 3 herring fillets
• pepper
• 4 eggs
• 4 rollmops
• Parsley
• 2 tbsp butter

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 35 minutes

Wash the meat, place it in a pot, and add enough water to just cover the meat. Add the bay leaf and peppercorns, and bring to a boil. Cover and simmer over low heat for about 1 1/2 hours. Wash the potatoes and simmer in boiling water for 20-25 minutes. Drain, let cool slightly, peel, and press through a potato ricer while still hot. Peel the onions and mince them using the coarse disk of a meat grinder. Heat the lard in a pan. Sauté the onions until translucent. Drain the gherkins and beetroot. Remove the meat from the broth. Mince the meat, 6 gherkins, herring, and beetroot. Stir the onions into the potatoes along with the onions. If the mixture is too thick, stir in a little of the hot meat broth. Season to taste with pepper. Heat the fat in a pan and fry the eggs until fried. Sprinkle with pepper. Serve Labskaus on plates with one fried egg and one rollmops each. Garnish with the remaining gherkins and parsley.