Summary

Ingredients

For the meat: (salted meat)

• 500 g beef oulash, cut into lare cubes
• 10 g sea salt
• 15 g curin salt, from the butcher or from the Internet
• 0.25 teaspoon ¼ cayenne pepper
• 3 pinches nutmeg, grated
• 3 bay leaves, finely chopped
• 5 juniper berries, crushed with a knife
• 0.5 teaspoon ½ caraway seeds

Also:

• 800 g potato (s), floury-boilin, peeled
• 1 stalk lovage, alternatively /2 bunch leaf parsley
• 2 bay leaves, fresh
• 1 chilli pepper (s), red, halved lengthways
• 150 g butter
• 50 ml whole milk
• 200 g beetroot, cooked and finely diced
• water (cooking water from the potatoes)
• 2 medium onion (s), finely diced
• 1 tablespoon clarified butter
• 1 shot port wine
• salt and pepper
• Nutmeg, grated
• 4 pickled cucumber (s), good
• 4 egg (s), fresh
• 50 ml brandy vinegar

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Instructions

1. First the cured meat is made, then you have three days of rest.
2. In a bowl, carefully mix the beef goulash with salt, curing salt, cayenne pepper, nutmeg, bay leaves, juniper and caraway seeds. Now massage in briefly and vigorously. I then vacuum seal the goulash. But you can also carefully wrap it in cling film with little air. Then the meat goes to steep in the refrigerator for three to four days. In the case of the foil version, please make sure to place it in a bowl because liquid can leak out.
3. On the day of preparation, first cook the potatoes in unsalted water with the lovage or parsley, bay leaves and the halved chili peppers for at least 30 minutes until soft. Try if necessary. Now remove the potatoes with the slotted spoon and save the cooking water. Keep the potatoes warm.
4. Now take the meat out of the bag / foil and briefly rinse in the sieve under running water and allow to drain. Cut into thin strips and fry with the onion cubes in clarified butter at 3/4 heat in a pan until the onions are nice and translucent and slowly begin to take on a little color. Now add 100 ml of the potato water and a nice shot of port wine. Let it boil briefly at full heat, then place the lid on it and simmer at 1/3 heat for about 1 hour. Then remove the lid and let three quarters of the remaining liquid evaporate over medium heat.
5. In between, cut the beetroot into fine cubes with an edge length of 2 - 3 mm. You are welcome to take the pre-cooked beetroot from the vegetable department of the supermarket. Is always good quality and you save yourself a lot of mess.
6. Now put the meat with the onions in the blender and mix at intervals until everything is nice and smooth, but the fibrous structure of the meat can still be seen.
7. Now mash the potatoes or press them into a large mixing bowl and stir in the butter with the whole milk. Then add the contents of the mixer and the beetroot cubes and mix everything carefully together. Set the desired creaminess with the boiling water of the potatoes. Gradually fold in small amounts carefully until the goal is achieved. Finally, carefully season with salt, pepper and nutmeg from the mill and keep warm in the oven.
8. Half fill a small tall saucepan with water and add the vinegar. Bring to a boil, then turn the heat down to 1/2. First open the egg in a soup ladle. Turn the water with the wooden spoon, creating a kind of vortex. Now slide the egg from the ladle into the middle of the strudel. Let simmer for about 6 minutes and remove with a slotted spoon. If necessary, you should practice poaching an egg a few times. It`s not that easy.
9. Before poaching, I arrange the Labskaus in the serving ring on preheated plates. Then comes the poached egg. Now just ask the guests to simply cut the egg in half so that the liquid egg yolk runs over the Labskaus. More enjoyment is not possible for me!
10. There is also a premium pickle. If you like, you can go with a nice pickled herring, tender herring or something else of your own taste. I make my green herring tartare from the database.