Monday, December 14, 2009
Labskaus is a northern German dish, popular in the harbor cities Hamburg, Lübeck and Bremen. It's basically mashed potatoes with beet and corned beef, garnished with pickled gherkins, rollmops and a fried egg.
Boil between 500 gram and 1 kilo potatoes. Mash potatoes with some warm milk and meat stock. Mix with 100 gram shredded (pre-cooked) beet, 1 table spoon of beet juice, one fried onion and 300 gram corned beef, cut in very small cubes (fried in pan and still warm). Add salt and pepper.
Because of the mashing, this dish can cool rapidly. Preheat the plates and make sure ALL the ingredients are warm, otherwise you'll end up with a cold labskaus on your plate. Leftovers can be heated in the oven and still taste great the next day.
Not all corned beefs are created equally. For the best result you need 'Deutsches Corned Beef' (German corned beef), which is more tastier since it's embedded in aspic.