Traditional Labskaus

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Wash and peel the potatoes, then cut them into uniform 1-inch (2.5 cm) pieces to ensure even cooking.

   Ongeveer 5 min

   Tip van de kok: Cutting potatoes into similar sizes prevents some pieces from being overcooked while others are still hard.

2. 2

   Place the cut potatoes in a large, heavy-bottomed pot and cover them with cold, salted water by about 1 inch (2.5 cm).

   Tip van de kok: Starting potatoes in cold water allows them to cook more evenly from the outside in, preventing mushy exteriors and undercooked centers.

3. 3

   Bring the water to a rolling boil over high heat, then reduce the heat to medium-low and simmer gently until the potatoes are very tender and easily pierced with a fork, approximately 20-25 minutes.

   Ongeveer 25 min

   Tip van de kok: Ensure the potatoes are very soft; this is crucial for achieving a smooth, creamy mash.

4. 4

   While the potatoes are simmering, finely dice the yellow onion.

   Ongeveer 5 min

   Tip van de kok: A fine dice ensures the onion melts into the dish, providing flavor without large chunks.

5. 5

   Melt 2 tablespoons of butter in a large skillet or frying pan over medium heat until it shimmers.

   Ongeveer 1 min

   Tip van de kok: Using butter instead of oil adds a rich, traditional flavor to the Labskaus.

6. 6

   Add the diced yellow onion to the skillet and sauté, stirring occasionally, until the onions are soft, translucent, and lightly caramelized, about 8-10 minutes.

   Ongeveer 10 min

   Tip van de kok: Don't rush this step; properly caramelized onions add a crucial sweetness and depth of flavor to the dish.

7. 7

   Drain the cooked potatoes thoroughly in a colander, ensuring all excess water is removed, then return them to the empty pot.

   Ongeveer 2 min

   Tip van de kok: Excess water can make the mash watery; allow them to steam dry for a minute or two in the hot pot after draining.

8. 8

   Mash the potatoes vigorously with a potato masher until they are smooth with no large lumps remaining.

   Ongeveer 3 min

   Tip van de kok: For an extra creamy texture, you can pass the mashed potatoes through a ricer.

9. 9

   Add the flaked corned beef, sautéed yellow onion, warm milk, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the mashed potatoes.

   Tip van de kok: Warming the milk slightly before adding it helps to keep the mash hot and prevents it from cooling down too quickly.

10. 10

    Stir everything together vigorously with a sturdy spoon or spatula until all ingredients are well combined and the mixture is heated through, about 5 minutes.

    Ongeveer 5 min

    Tip van de kok: The texture should be a thick, somewhat chunky mash, with the corned beef integrated throughout.

11. 11

    Taste the Labskaus and adjust the seasoning with additional salt and pepper if needed.

    Ongeveer 1 min

    Tip van de kok: Remember that corned beef is already salty, so add additional salt cautiously.

12. 12

    Serve the Labskaus hot, garnished generously with pickled beetroot slices, pickled gherkins, and optionally, a freshly fried egg and a piece of pickled herring per serving.

    Tip van de kok: The acidity of the pickled accompaniments cuts through the richness of the Labskaus beautifully.