📝 About This Recipe
Originally a hearty meal for sailors on the high seas, Labskaus is a soul-warming Northern German specialty that transforms humble ingredients into a vibrant, savory masterpiece. This velvety mash combines tender boiled beef, earthy potatoes, and the signature tang of pickled beets and gherkins to create a unique flavor profile that is both comforting and sophisticated. Topped with a sunny-side-up egg and a rollmops herring, it is a true taste of the Hanseatic coast that defies its rustic appearance with deep, complex umami notes.
🥗 Ingredients
The Meat & Potato Base
- 400 grams Corned Beef (high-quality tinned or home-cured, finely diced)
- 800 grams Starchy Potatoes (peeled and cubed (like Russet or Yukon Gold))
- 250 ml Beef Stock (low sodium, kept warm)
- 2 medium Yellow Onions (finely minced)
- 3 tablespoons Butter (unsalted)
- 150 grams Pickled Beets (finely diced, plus 3 tbsp of the pickling liquid)
- 3-4 pieces Pickled Gherkins (finely diced)
Seasonings
- 1/4 teaspoon Ground Allspice
- 1 piece Bay Leaf (dried)
- to taste Black Pepper (freshly cracked)
- 1/8 teaspoon Nutmeg (freshly grated)
Traditional Garnishes
- 4 large Eggs (for frying)
- 4 pieces Rollmops (pickled herring fillets rolled around a gherkin)
- 4 slices Pickled Beets (reserved for plating)
- 4 pieces Whole Gherkins (fanned for garnish)
- 1 bunch Fresh Chives (finely chopped)
👨🍳 Instructions
-
1
Place the cubed potatoes in a large pot of salted water. Bring to a boil and simmer for 15-20 minutes until very tender.
-
2
While the potatoes cook, melt 2 tablespoons of butter in a large deep skillet or heavy-bottomed pot over medium heat.
-
3
Add the minced onions to the skillet and sauté for 5-7 minutes until translucent and soft, but not browned.
-
4
Add the finely diced corned beef to the onions. Stir and cook for 3-4 minutes to allow the fat to render slightly.
-
5
Pour in about 150ml of the warm beef stock and add the bay leaf. Simmer gently on low heat for 10 minutes.
-
6
Drain the cooked potatoes thoroughly and let them steam dry for a minute. Mash them coarsely with a potato masher.
-
7
Fold the mashed potatoes into the beef and onion mixture. Remove the bay leaf at this stage.
-
8
Stir in the diced pickled beets, diced gherkins, and the reserved beet juice. This will turn the Labskaus its signature pink/magenta color.
-
9
Add the remaining beef stock gradually while stirring until you reach a thick, moist, but not runny consistency.
-
10
Season with allspice, nutmeg, and plenty of black pepper. Taste before adding salt, as the corned beef and pickles are already quite salty.
-
11
Keep the Labskaus warm on the lowest heat setting, stirring occasionally.
-
12
In a separate non-stick frying pan, melt the remaining tablespoon of butter and fry the eggs 'sunny-side up' until the whites are set but the yolks remain runny.
-
13
To serve, place a generous mound of the Labskaus in the center of each plate. Smooth the top slightly.
-
14
Place a fried egg on top of each portion. Arrange one rollmops, a slice of beet, and a fanned gherkin on the side of the plate.
-
15
Garnish the entire dish with a sprinkle of fresh chives and serve immediately while steaming hot.
💡 Chef's Tips
For the best texture, use a potato masher rather than a food processor to avoid making the potatoes gluey. If you cannot find rollmops, high-quality pickled herring fillets work perfectly as a substitute. Adjust the amount of beet juice to control the intensity of the color; more juice yields a more vibrant, traditional pink. Always use starchy potatoes (floury) as they absorb the beef stock and beet juice much better than waxy varieties. If using canned corned beef, chill it in the fridge before dicing so it holds its shape better when hitting the hot pan.
🍽️ Serving Suggestions
A cold glass of Northern German Pilsner is the traditional and best pairing for this salty, savory dish. A shot of Aquavit served ice-cold on the side helps cleanse the palate between bites. Serve with a side of dark, buttered rye bread (Pumpernickel) for added texture and grain flavor. For a modern twist, add a dollop of fresh horseradish cream on the side for an extra spicy kick. Finish the meal with a light red fruit pudding (Rote Grütze) to balance the saltiness of the main course.