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Ingredients
Beef Hash on Buns (Labskaus)
- Ingredients
- 500 grams salted Beef brisket
- 1 bay leaf
- 1 sprig thyme
- 2 sprigs parsley
- 1 bunch Soup vegetables
- 300 grams cooked potatoes
- 5 Pickled herring
- 1 onion
- 100 grams butter
- 2 Pickled cucumbers
- 100 milliliters Pickle juice
- 100 grams cooked red Beets (from a jar)
- salt (and pepper)
- 20 small Rye rolls (party rolls)
For the beef: Place the beef, bay leaf, thyme, and soup vegetables in a pot of boiling salted water for 50 minutes. Remove beef and allow to cool. Chop the beef.
Peel the potatoes and press through a potato ricer into a bowl.
For the beef hash: Chop the herring and dill pickles. Peel and finely chop the onion. Heat 20 grams (approximately 1 1/2 tablespoons) butter in a skillet. Add the onion and cook until translucent. Stir in the herring and dill pickles. Add the beef, potatoes and pickling liquid, and cook until warmed through. Season with salt and pepper to taste.
For serving: Cut the buns in half. Spread with the remaining butter and toast until the oven broiler. Cut the beetroot into strips. Spread the beef hash on the buns and garnish with the beetroot.