Recipes with pickled beetroot

3 recipes that use pickled beetroot, with photos, step-by-step instructions and cook times. The quickest, Stegt flæsk med persillesovs, takes 50 minutes. It is most often cooked with bay leaves, onion and parsley.

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Kalops

Kalops is the Swedish winter stew that fills kitchens from Skåne to Norrland on dark November weekends: chunks of beef chuck simmered slowly with onions, carrots, whole allspice and bay until the sauce turns brown, glossy and lightly peppery. It is always eaten with plain boiled potatoes and a spoonful of sweet pickled beetroot (inlagda rödbetor), whose sharpness cuts the richness. It reheats beautifully, so many families make it a day ahead. The usual mistake is crowding the pan when browning, so the beef steams grey and the sauce never gets its deep colour; brown in batches. Chef's tip: crush half the allspice berries lightly before they go in so the warm clove-like scent reaches the whole pot, but leave the rest whole for a gentler background note.

150 minScandinavian Meat

by KrazyBadal 0 views

Sjömansbiff

Sjömansbiff, the 'sailor's beef', was the meal cooked in a single pot in the galleys of Swedish ships, and today it is a Saturday-evening favourite at home and on traditional husmanskost lunch menus. Thin slices of beef, sweet onions and sliced potatoes are browned, layered and braised in dark lager with thyme and bay until the potatoes soak up the meaty juices. The dish contains alcohol: the beer cooks for over an hour but some alcohol can remain, so for an alcohol-free pot use the same amount of beef stock with a teaspoon of dark molasses. The usual mistake is slicing the potatoes too thin, so they collapse into mash; keep them a good 1 cm thick. Serve with pickled beetroot or a crisp cucumber salad. Chef's tip: fry the onions slowly until truly golden before layering, because their sweetness is what balances the bitter edge of the beer.

95 minScandinavian Meat

by KrazyBadal 0 views

Stegt flæsk med persillesovs

Danes voted stegt flæsk med persillesovs their national dish in 2014, and it has been a farmhouse dinner for over a century: thick slices of pork belly fried or baked until crackling-crisp, served with boiled potatoes and a creamy white sauce packed with parsley. This is a pork dish. Danish lunch restaurants (frokost) in Copenhagen serve it 'all you can eat' on Thursdays. A common mistake is frying the slices on high heat, which burns the outside while the fat stays flabby. Chef's tip: bake the slices on a rack in a hot oven, turning once, so the fat renders slowly and every slice turns evenly crisp. Pork belly slices are done when crisp and the meat reaches 71 °C.

50 minScandinavian Meat

by KrazyBadal 0 views

Kalops

Sjömansbiff

Stegt flæsk med persillesovs

Goes well with pickled beetroot