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.
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
1-2 Bay leaves
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!
We haven’t been able to find pickled gherkins in Berlin. Salt pickled gherkins that is. What is a hamburger without pickled gherkin or your liver paste sandwich for breakfast for that matter?
We have to make our own and now it is the season for tiny cucumbers that we bought from the Farmers Market on Kollwitz Platz in Prenzlauer Berg.
1 kilo tiny Cucumbers
1 liter Water
4 tbsp Salt
2 teaspoons Sugar
2 1/2 tbsp Vinegar essence
2-3 heads of Dill
4 centimetres of Horseradish
2-3 centimetres of fresh Ginger
4-5 Black peppercorns
Scrub the cucumbers clean and prick tiny holes in them, so that they better absorb the flavours. Stir water, salt, sugar and vinegar essence together so that the salt and the sugar dissolves. Let it rest for a couple of minutes.
In the meantime slice the horseradish and the ginger in 0,5 centimetre slices.
Use a big jar, preferably a glass jar, or whatever you prefer. Put cucumbers, slices of ginger, slices of horseradish, the dill heads and the black peppercorns in layers. Pour the liquid carefully.
Let your pickled gherkins draw for a few days before you eat them.