Skipperlabskovs

Name: Skipperlabskovs
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: Serves 8
Cuisine: New Nordic
Ingredients: 2 dried bay leaves; 2 tablespoons red wine vinegar; 80 ml (1⁄3 cup) vegetable oil; 4 onions, cut into 1 cm-thick slices; 1 kg stewing beef, such as chuck; 500 ml beef stock; Chives and chive flowers (optional), to garnish; 1.5 kg floury potatoes, peeled; 3 tbsp thyme leaves

Captain’s Stew

Preparation info

Serves
8

Difficulty
Medium
Ready in
3 hr

Appears in

Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

About

Skipperlabskovs, which translates as ‘the captain’s stew’, is a beef and potato stew traditionally cooked for sailors while out at sea. The beef was cured with salt then stewed slowly with potatoes. This recipe was given to us by chef Martin Petersen.

Ingredients

1 kg stewing beef, such as chuck
80 ml (1⁄3 cup) vegetable oil

Europe
Denmark
Stew
Main course
Gluten-free
Nordic
Copenhagen

Method

Cut the beef into large pieces, about 2.5 cm chunks. Season well.

Heat the oil in a large, deep saucepan over medium–high heat, add the beef and fry, turning, for 8–10 minutes until golden brown all over. Drain on paper towels. Add the onions to the pan and cook for 5 minutes, then deglaze the pan with vinegar and stock, scraping the base of pan. Add the thyme and bay, then return the b