Sailor’s beef – beer week #4

Sailor’s beef was first documented in Sweden at the beginning of the 19th century. It is an easy course to make and that is the reason why it was possible to make it at sea.

Sailor’s beef

  • 8-10 Potatoes, peeled and sliced into 0,5 cm slices
  • 600 g Beef Roulade, cut in 10 cm pieces
  • 2 large Onions, sliced
  • 1-2 dl Water
  • 3 dl Beer
  • 1 beef Stock cube
  • Butter
  • 1-2 Bay leaves
  • Salt
  • Pepper
  • Parsley, chopped
  • Pickled gherkin, sliced lengthwise

Peel and slice the potatoes, fry the onion rings in butter in a pan – not to hard only so that they get soft. Fry the meat in the pan until it has colour, add salt and pepper to the meat.

Use a cast iron pot and make 2-3 layers of potatoes, onion and meat. Pour the water in to the recently used pan and whisk out the flavours from frying onion and meat. Pour the fluid in the pot together with the beer. Add bay leaves.

Let come to a boil and let simmer until the meat is tender, approximately 1 hour.

Serve with chopped parsley and sliced pickled gherkin. Enjoy!

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