Skipperlabsskovs

Ingredients for Skipperlabsskovs

Instructions for Skipperlabsskovs

To prepare the Skipperlabsskovs recipe, please follow these instructions:

Brine: combine the ingredients and cook them for about 5 min. Cool well before use, like in the 24 hours before use. Bed sheet can be used over and over again, if stored in the refrigerator in a scalded container.

Cut the beef into large cubes ad ca. 1.5 x 1.5 cm, cover with the brine and let it soak for about a day. Rinse the meat in cold water, place it in cold water and rinse again in cold water.

A new team of water or soup is poured by the flesh. Let Cook for about 1 hour, for it is about tender. Remember to skimming the impurities from the boiling.

Add the Bay leaves and peppercorns (volume, if desired, spices into a small piece of gauze, so it only delivers a taste for labskovsen). Peel the potatoes and cut them into cubes of 1.5 x 1.5 cm. Along with the chopped onion added the potatoes by the meat and cooked with, until tender. Turn as meat, onions and potatoes together (remember to remove the gauze bag before!). Labskovsen to be a regular, but not be thick and massive. Season with salt and freshly ground black pepper, and the Court is ready for serving.