Skipper's Hash

Dive into the comfort of Danish cuisine with Skipper's Hash, a traditional stew tailored for those cozy autumn days. By enhancing this classic with rich flavors and exquisite ingredients, this dish promises a heartwarming experience shared best with good company and hearty sides.

Ingredients

🧈 1 package Arla Smør butter (blue packaging)
🥩 1 kg beef goulash meat and pot roast or flank, cubed
🥓 600 g bacon or smoked pork, chopped
🥔 1.5 kg floury potatoes, diced, peeled weight
🧅 4-5 Zittauer onions, roughly chopped
🌿 4-5 bay leaves, 8 fresh leaves
🌶️ 1 tablespoon Urtekram Edelsüss paprika
🍺 1 bottle Grimbergen Double Ambrée beer, dark
🌶️ Approx. 1 tablespoon ground pepper
💧 Water, enough to cover ingredients, approx. 1 liter initially
🧂 Salt
🌿 Fresh parsley, for garnish
🍞 Coarse rye bread, for serving
🥒 Pickled beetroot, for serving

Instructions

1- Prepare the Beef and Bacon:

• Cube the beef into fine pieces.
• In a large frying pan, brown the chopped bacon until it becomes crispy. Use a colander to drain excess fat and set aside.

2- Browning the Beef:

• In your main cooking pot, melt some butter from the Arla Smør package.
• Brown the beef in small batches to avoid stewing. Set the browned beef aside once all pieces have a nice crust.

3- Cook the Onions and Add Seasonings:

• Add another portion of butter to the same pot. Sauté the onions until they become translucent.
• Stir in the paprika, allowing it to bloom and infuse the buttery onions.

4- Melding the Flavors:

• Return the beef to the pot, incorporate with the onions and paprika. Generously grind pepper over the mixture.
• Pour in the Grimbergen Double Ambrée beer.
• Add enough water to barely cover the meat. Boil, then reduce to a gentle simmer. Cover and let it simmer for about an hour.

5- Finalizing the Stew:

• After an hour, add cubed potatoes, browned bacon, and bay leaves to the pot.
• Pour in more water until all ingredients are submerged. Bring to another boil.
• Lower the heat to a simmer, cover, and cook for 4-5 hours. Avoid stirring early in the process.

6- Finishing Touches:

• Once potatoes have broken down and thickened the stew, season generously with salt.
• Carefully remove the bay leaves before serving.

Prep Time: Approx. 30-45 minutes
Cook Time: 5-6 hours
Total Time: 5.5-6.75 hours
Servings: 6-8
Calories per serving: Approx. 550
Proteins: 40g
Fats: 30g
Carbohydrates: 40g
Equipment:

• Cooking pots: Two large pots (stainless steel or non-stick)
• Spatula: Black, slotted
• Knife: For chopping
• Pepper grinder: For fresh ground flavor
• Colander: To drain bacon

Cooking Tips

• Brown meat in portions to achieve the best crust.
• Clarify onions in butter until translucent for optimal stew thickness.
• Bloom paprika in the butter first to intensify its flavor.
• Use dark beer for depth; rest assured it will meld beautifully as it simmers.
• Season with pepper early on, add salt only in the final step for optimal breakdown of potatoes.
• Serve with rye bread, butter, pickled beetroot, and garnish with parsley for a perfect authentic touch.

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Skipper's Hash