Servings: people
Skipper Stew
Here, you get the classic recipe for a really good, old-fashioned dish, namely skipper stew. The dish might have been somewhat forgotten, and that's a shame because it tastes fantastic! The list of ingredients is short, which allows the flavor of each component to really stand out.
Ingredients
- 600 gram Shoulder Knuckle or chuck
- 1 l Water
- 10 pcs. Bay Leaf
- 20 pcs. Peppercorns
- 1200 gram Baked Potato or another starchy variety that easily breaks down
- 4 pcs. Onion
- 75 gram Butter
- Spices salt and pepper
- 15 gram Apple Cider Vinegar
- 1 bunch Chives
Instructions
- Remove tendons and large pieces of fat from the meat and cut it into cubes of approximately 2 x 2 centimeters.
- Peel and chop the onions and cut them into rough chunks.
- Heat a large pot with the butter and brown the meat in it for a couple of minutes.
- Add the onions and sauté them until they are translucent.
- Pour water into the pot until the meat and onions are just covered, then add bay leaves, peppercorns, and salt.
- Put the lid on the pot and bring it to a boil.
- Let the dish simmer on low heat for about 1 hour.
- Peel the potatoes and cut them into 2 x 2 centimeter cubes. Add them to the pot with the meat, put the lid on, and let the dish simmer for another 1 hour.
- Remove the pot from the heat. Stir well so that the tender potatoes slightly mash into the meat and thicken the dish.
- Season to taste with vinegar, salt, and pepper, and serve with ice-cold butter, finely chopped chives, coarse rye bread, and pickled beets.