Prime rib with parsnip and lemon marinated red onions
Prime rib (högrev/Hochrippe)
1 kg Prime rib
2-3 Garlic cloves
1-2 tbsp Tomato paste
4-5 dl Red wine
1 l Beef stock
2-3 Bay leaves
Peel and cut carrot, onion and garlic into small pieces/ cubes. Put a large pot on the stove and fry the veggies together with the meat until everything has got a bit of colour. Add the tomato paste, the red wine and the beef stock. Bring it all to a boil and skim. Let it simmer for about 4 hours.
Take out the meat and let it cool off, keep the fluid boiling and reduce it to 4-5 decilitre. Add 1-2 tbsp butter and possibly Maizena in case it needs a thickener.
Cut the meat in 4 pieces and heat them up in the sauce.
Lemon marinated red onion
1 Red onion
1 Lemon, the juice
Peel and slice the red onion in thin slices. Put the slices in a bowl and squeeze lemon juice over them. Stir and leave for 20-30 minutes.
Peel the parsnips, 1-2 per person depending on the parsnips size, and cut them lengthwise. Fry them in a pan in olive oil until they have a bit of colour, it is best when they still are “al dente”. Add salt and white pepper.
Serve together with kalamata olives and fresh estragon.
Cover the meat with water in a saucepan. Bring it to boil for a few minutes. Take the meat out and rinse it with water. Put the meat back in the saucepan with new water, make it boil again.
In the meantime prepare the vegetables and spices. Cut the onion, the leek, the celeriac and the carrot in smaller pieces. Add it all into the water and simmer together with the meat for 1,5 – 2 hours.
After 2 hours take out the meat and let it cool, strain the stock and save it for another time. Put the meat back in the saucepan and put a weight on it, for example a mortar. Leave it for a couple of hours.
2 hardboiled Eggs
1 Red onion
2 tbsp Capers
1 dl Parsley
1 small Pickled gherkin
2 tbsp Horse radish
We served our Tafelspitz with potatoes, carrots, leek and radishes that we boiled in the stock.
After eating a whole lot of Asian food, which we love, we decided to go crazy with the Scandinavian food this week.
100 g smoked Norwegian Salmon
500 g Saithe (or other fish)
Use a food processor and mix the fish together with the egg until the mixture has a good consistency. Add salt, pepper and chopped chives and stir everything together. Make four burgers out of the mixture. Fry the burgers in butter.
2-3 decilitre Sour cream
1 tbsp Mustard
100-200 g Shrimps
Pour the sour cream in a small bowl, add the chopped dill and the peeled and chopped shrimps. Flavor the sauce with mustard.
Serve the burgers with a tasty bread, for example Ciabatta or baguette, and add a slice of lemon for the burger. We also made a salad with cucumber, avocado and Romain lettuce with a nice mustard salad dressing.
Music: the cooking was accompanied by the Swedish band Kent and their record – Röd