Summary

Ingredients

• 700 g beef brisket (breast core)
• curing salt
• 150 onion (s)
• 2 bay leaves
• some peppercorns
• some allspice grains
• 2 onion (s), finely chopped
• some rapeseed oil
• 1 kg potato (s)
• 2 beetroot, fresh
• 1 dash vinegar
• some cumin
• 4 pickled cucumber (s)
• 4 egg (s)
• some butter for frying
• 4 herring fillet (s)

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Instructions

1. Soak the brisket in brine for 5 days, in which 80 g of 0.4 - 0.5% nitrite curing salt are added to one liter of water.
2. Then take it out, wash it and cover it with cold water, add the onion, bay leaves, peppercorns and allspice to the pot. Do not add salt! Bring to a boil and cook over low heat until the meat is very soft and easily slides off a meat fork. That takes at least 2 hours.
3. In the meantime, cook the peeled and roughly chopped potatoes in slightly salted water until soft, then mash them roughly.
4. Cover the beetroot with water, add salt, caraway seeds and vinegar and cook on a low heat for 40 - 60 minutes until soft. Let it cool down a bit and scrape off the now soft shell, it is better to put on disposable gloves.
5. In another saucepan in neutral oil, steam the onion cubes over low heat until they are soft, they should hardly take any color. Grate the beetroot and mix with the onions into the potatoes.
6. Take the cooked brisket out of the broth, cut it into small pieces and mash it properly. Mix in with the mashed potatoes until everything is well combined. Stir in a little of the broth from the beef brisket to make a juicy pulp. Season to taste with pepper, salt is probably not needed.
7. Fry the eggs in a little butter to make fried eggs.
8. Spread the Labskaus on deep plates and serve topped with fried egg, cucumber and matjes.
9. Note: If you don`t want to cure yourself, you have to order the cured beef brisket from the butcher in good time.