Skipper Stew
Tuck into this hearty, Scandinavian dish for a comforting, cosy supper. This recipe is bound to leave you with a feeling of hygge, especially when enjoyed by a roaring fire after a long, brisk walk.
Introduction
This dish is a hearty, down-to-earth stew, originally made on ships (hence the name), and is great for a brisk autumn day. Instead of brisket, you can use leftover meat, making it even more down-to-earth and hyggelig.
This recipe is extracted from The Little Book of Hygge.
Ingredients
| 750g | brisket |
| 3 | onions |
| 100g | butter |
| 3-4 | bay leaves |
| 10-12 | black peppercorns |
| 1l | chicken stock |
| 1 1/2kg | potatoes |
| salt and pepper | |
| a handful | of chives |
| pickled beets | |
| Rye bread |
Method
Cut the brisket into bite-sized chunks.
Peel and chop the onions.
Melt the butter in a thick-bottomed pot and saute the onions until they are translucent (they should not brown).
Add the meat, bay leaves and peppercorns, then pour the boiling chicken stock into the pot. It should just cover the meat and onions.
Cover and leave to simmer for about forty-five minutes. Peel the potatoes and cut them into bite-sized pieces.
Put hald the potatoes on top of the meat and put the lid back on.
After fifteen minutes, stir the contents of the pot and add the rest of the potatoes – and a bit of extra chicken stock if needed. Simmer for another fifteen to twenty minutes on a low heat, remembering to stir frequently so the stew doesn't get burnt on the bottom. The aim is for the meat to be sitting in a potato mash but for there to still be whole pieces of tender potato.
Season with salt and pepper, and serve hot with a pat of butter, a generous amount of chives, pickled beets and rye bread.
