Skipperlabskovs with pickled beets

Ingredients for Skipperlabskovs with pickled beets

Instructions for Skipperlabskovs with pickled beets

To prepare the Skipperlabskovs with pickled beets recipe, please follow these instructions:

lobscouse:
Cut the beef (beef, beef, etc.) into the tern of approx. 1 ½ cm. Bring the meat in a pot of plenty of boiling water for approx. 2 min. Or until the water boils again. Take the flesh up and rinse it - this is to remove impurities.
Place the meat in a pot of onions in coarse tern, laurel leaves and black pepper in a teabag. Pour water so it just covers.
Boil the meat underneath the lid until it is almost tender and place diced potatoes on top. Put the lid on the pot again and cook on until everything is tender.

Remove the tea bag and pour a little of the liquid and store it.
Mix it all with a spoon or whipping, so the potatoes mash a little. Turn cold butter and season with salt.
If the dish is too dry, pour a little of the liquid back in again.
Serve with cold butter, chives and pickled beans.

Cold butter in tern and chives.

tips:
Just throw it in. Skipperlabskovs is a nutritious, low fat, saturated dish that deserves a renaissance. 4 people. Working time: 30 minutes + 1-1½ hours cooking time.