Oksekød med Peberrod

Oksekød med Peberrod Recipe - Traditional Danish Beef Dish

Region / culture: Denmark | Preparation time: 30 minutes | Cooking time: 4 hours and 15 minutes | Servings: 4-6

Introduction

Oksekød med Peberrod, also known as Boiled Beef with Horseradish, is a traditional Danish dish that is hearty and flavorful. This dish features tender boiled beef served with a creamy horseradish sauce and potato dumplings. It is a comforting and satisfying meal that is perfect for a cozy dinner at home.

History

Oksekød med Peberrod has been a popular dish in Denmark for many years. It is a classic comfort food that is often enjoyed during the colder months. The combination of tender beef, tangy horseradish sauce, and fluffy potato dumplings creates a delicious and filling meal that is loved by many Danes.

Ingredients

1 onion
1 carrot
1 bay leaf
1 tsp salt
0.25 tsp pepper
4.5 lb (2.04 kg) boiling beef
1.5 tbsp flour
1 cup sour cream
1 tbsp fresh horseradish
1 tsp vinegar
salt
pepper
4 large potatoes
1 tsp salt
2 beaten eggs
0.5 cup sifted flour
0.5 cup dry bread crumbs
0.5 cup melted butter

How to prepare

Slice the onion and carrot.
In a kettle, combine the boiling beef with enough water to cover, along with the other ingredients except for the flour.
Simmer the mixture on the stove for 4 hours until the beef is tender.
Once cooled, remove any fat from the top of the broth.
To make a smooth paste, mix the flour with the fat.
Add 1 cup of the broth from the pan and cook, stirring, until the mixture thickens. This will be served as gravy for plain boiled potatoes.
Slice the boiled beef and serve it with horseradish sauce. Mix all the sauce ingredients together, chill, and serve it cold over the cooled beef.
For a unique combination of hot and cold, accompany the beef with potato dumplings. Cook the potatoes in their jackets until they are done.
Peel the potatoes and put them through a ricer or mash them while they are still hot.
Salt the potatoes and let them cool.
Add the eggs and mix well.
Add the flour and work with your fingers until the dough is smooth.
If the dough is too moist, add a little more flour to make it firm enough to form a dozen or more dumplings, depending on their size.
Drop the dumplings into a kettle of boiling water or into boiling stock if you have some left from the liquid the beef was boiled in.
Cover and let the dumplings cook for 15 minutes.
Brown the bread crumbs in the melted butter.
Pour the buttered crumbs over the dumplings.

Variations

For a lighter version, you can use lean cuts of beef or substitute the beef with chicken or pork.
You can also add vegetables such as carrots, celery, and leeks to the broth for added flavor.

Cooking Tips & Tricks

Be sure to simmer the beef for at least 4 hours to ensure that it is tender and flavorful.

- When making the horseradish sauce, be sure to use fresh horseradish for the best flavor.

- When making the potato dumplings, be careful not to overmix the dough, as this can make the dumplings tough.

- To make the dumplings ahead of time, you can freeze them before cooking and then boil them when ready to serve.

Serving Suggestions

Oksekød med Peberrod is best served hot with a side of pickled beets or red cabbage.

Cooking Techniques

Simmering the beef for a long period of time helps to tenderize the meat and infuse it with flavor.

- Making a roux with the flour and fat helps to thicken the gravy for the dish.

Ingredient Substitutions

If you can't find fresh horseradish, you can use prepared horseradish from a jar.

- You can use gluten-free flour and breadcrumbs for a gluten-free version of this dish.

Make Ahead Tips

You can make the horseradish sauce and potato dumplings ahead of time and reheat them before serving.

- The beef can also be cooked ahead of time and reheated in the gravy before serving.

Presentation Ideas

Serve the beef slices on a platter with the horseradish sauce drizzled over the top. - Arrange the potato dumplings around the beef and sprinkle with the buttered breadcrumbs.

Pairing Recommendations

Oksekød med Peberrod pairs well with a crisp green salad and a glass of Danish beer or red wine.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Oksekød med Peberrod contains approximately 400 calories.

Carbohydrates

Each serving of Oksekød med Peberrod contains approximately 45 grams of carbohydrates.

Fats

Each serving of Oksekød med Peberrod contains approximately 20 grams of fats.

Proteins

Each serving of Oksekød med Peberrod contains approximately 35 grams of proteins.

Vitamins and minerals

Oksekød med Peberrod is a good source of iron, vitamin C, and potassium.

Alergens

This recipe contains wheat, eggs, and dairy.

Summary

Oksekød med Peberrod is a balanced meal that provides a good amount of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Oksekød med Peberrod is a classic Danish dish that is perfect for a cozy dinner at home. This hearty and flavorful meal features tender boiled beef served with a creamy horseradish sauce and fluffy potato dumplings. Enjoy this comforting dish with family and friends for a taste of traditional Danish cuisine.

How did I get this recipe?

The first time I saw this recipe, it left a lasting impression on me. I was just a young girl, barely old enough to reach the kitchen counter, but I could already tell that this dish was something special. It was called Oksekød med Peberrod, a Danish dish that my grandmother had learned to make from a friend who had lived in Denmark for many years.

I remember watching in awe as my grandmother gathered the ingredients for the dish. She carefully peeled and chopped the horseradish root, the pungent scent filling the air around us. She then seared the beef in a hot pan, the sizzle and crackle of the meat echoing through the kitchen. The rich aroma of garlic and onions filled the room as she sautéed them in butter, adding depth and flavor to the dish.

As the dish simmered on the stove, my grandmother told me the story of how she had come to learn this recipe. It was many years ago, when she was a young bride living in a new country far from her homeland. She had been eager to learn new dishes and expand her culinary repertoire, and her friend from Denmark had been more than happy to teach her.

My grandmother recalled how she had struggled at first to pronounce the name of the dish correctly – Oksekød med Peberrod – but how she had quickly caught on to the simple yet delicious flavors of the dish. The combination of tender beef, spicy horseradish, and creamy sauce was unlike anything she had ever tasted before, and she knew that she had to learn how to make it herself.

Over the years, my grandmother perfected the recipe for Oksekød med Peberrod, making small adjustments here and there to suit her own tastes. She added a touch of Dijon mustard for extra heat, a splash of white wine for acidity, and a handful of fresh herbs for brightness. Each time she made the dish, it brought back memories of her friend from Denmark and the wonderful times they had shared in the kitchen.

As I grew older, my grandmother passed down the recipe for Oksekød med Peberrod to me, just as her friend had done for her so many years ago. I remember feeling a sense of pride and accomplishment as I made the dish for the first time, carefully following each step and savoring the familiar flavors that filled my kitchen.

Now, whenever I make Oksekød med Peberrod, I think of my grandmother and the legacy of recipes that she has passed down to me. Each time I peel a horseradish root or sear a piece of beef, I feel a connection to the generations of women who came before me, each one adding their own twist to the dish and making it their own.

As I sit down to enjoy a steaming bowl of Oksekød med Peberrod, I am filled with gratitude for the culinary traditions that have been handed down through my family. I can only hope that one day, I will be able to pass on these recipes to my own grandchildren, just as my grandmother did for me. And perhaps, one day, they too will feel the same sense of pride and connection to their heritage as they savor the flavors of Oksekød med Peberrod.