Labskaus with Fried Egg

Ingredients

• 600 g pickled beef brisket
• 1 stalk leek
• 2 carrots
• 150 g celeriac
• 1 onion
• 4 bay leaves
• 2 cloves of mace
• Salt
• 400 g beetroot
• 1 tbsp sugar
• 5 tbsp white wine vinegar
• 500 g waxy potatoes
• 4 cornichons from a jar (with brine)
• 2 shallots
• 2 tbsp clarified butter
• black pepper (ground)
• 4 eggs

Instructions

1. 1.

   Rinse the beef brisket and place it in a pot. Wash, trim and slice the leek into rings. Peel the carrots and cut them into slices. Peel the celeriac and dice it. Trim the onion, halve it horizontally and skewer each half with one bay leaf and two mace cloves. Add everything to the meat, cover with cold water, season with salt and bring to a boil. Simmer gently for about 2 hours just below the boiling point until tender. Skim off any foam that forms during cooking.

2. 2.

   Peel the beetroot. Cover it with salted water, add sugar, vinegar and the remaining bay leaves, then cook covered for 45–60 minutes until soft, depending on the size of the roots. Let cool and peel.

3. 3.

   Remove the beef from the broth and let it cool.

4. 4.

   Meanwhile, wash the potatoes and boil them in salted water for about 30 minutes until tender.

5. 5.

   Dice the cooled beef and beetroot, then feed them along with the cornichons through a meat grinder (fine setting).

6. 6.

   Peel the shallots and dice them finely. Heat 1 tbsp clarified butter in a pan and sauté the shallots until translucent. Stir in the ground mixture. Add a splash of broth and simmer for about 10 minutes until thickened. Peel the potatoes, press them through a potato masher and fold into the meat mixture. Season the labskaus with salt, pepper and pickled cucumber brine to taste.

7. 7.

   Heat the remaining clarified butter in a non‑stick pan and fry the eggs to your liking as sunny‑side up. Lightly season with salt and pepper.

8. 8.

   Plate the labskaus on dishes and place the fried eggs on top. Serve with pickled herring if desired.