📝 About This Recipe
Bankekød is a quintessential Danish 'mormormad' (grandma food) classic, consisting of thinly sliced beef simmered until melt-in-your-mouth tender in a rich, savory onion gravy. Historically, the name 'Bankekød' comes from the tradition of pounding the meat with a mallet to ensure tenderness before it hits the pan. This soul-warming dish represents the heart of Scandinavian comfort, balancing the deep umami of browned beef with the sweetness of caramelized onions and the brightness of bay leaves.
🥗 Ingredients
The Beef
- 800 grams Beef Chuck or Top Round (cut into 1/2-inch thick slices)
- 4 tablespoons All-purpose flour (for dredging)
- 1 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 3 tablespoons Butter (unsalted, for searing)
The Aromatics and Liquids
- 3 large Yellow onions (peeled and sliced into thick rings)
- 750 ml Beef stock (high quality or homemade)
- 3 pieces Bay leaves (dried)
- 8-10 pieces Whole black peppercorns
- 100 ml Heavy cream (optional, for a richer sauce)
- 1/2 teaspoon Gravy browning (Madkulør) (optional, for that classic dark color)
For Serving
- 1 handful Fresh parsley (finely chopped)
- 1 jar Pickled beets (sliced, traditional accompaniment)
- 800 grams Potatoes (floury variety, for mashing or boiling)
👨🍳 Instructions
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1
Prepare the meat by slicing the beef across the grain into slices about 1 cm (1/2 inch) thick. Use a meat mallet to gently pound each slice to tenderize the fibers.
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2
In a shallow bowl, mix the flour with salt and freshly cracked black pepper. Dredge each piece of beef in the seasoned flour, shaking off the excess.
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3
In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium-high heat until it stops foaming and starts to turn slightly golden.
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4
Sear the beef slices in batches to avoid crowding the pan. Brown them for 2-3 minutes per side until they develop a deep, caramelized crust. Remove the meat and set aside on a plate.
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5
Add the remaining tablespoon of butter to the same pot. Add the sliced onions and sauté over medium heat for about 8-10 minutes until they are soft and golden brown, scraping up the flavorful bits (fond) from the bottom of the pot.
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6
Return the browned beef and any accumulated juices back into the pot, layering them with the onions.
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7
Pour in the beef stock until the meat is just covered. Add the bay leaves and whole peppercorns.
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8
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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9
Simmer very gently for 1.5 to 2 hours. The meat is ready when it is tender enough to be cut with a fork.
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10
Once the meat is tender, remove the bay leaves. If you want a darker sauce, add a few drops of gravy browning (Madkulør).
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11
Stir in the heavy cream if using, and let it simmer uncovered for another 5-10 minutes to thicken the gravy to a velvety consistency.
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12
Taste the sauce and adjust the seasoning with more salt or pepper if necessary. Serve hot, garnished generously with fresh parsley.
💡 Chef's Tips
Always slice the beef across the grain to ensure maximum tenderness after stewing. Don't rush the onions; caramelizing them properly provides the natural sweetness and depth essential to the gravy. If the sauce is too thin at the end, mix a little cornstarch with water and stir it in while simmering. For the most authentic experience, use a 'floury' potato like King Edward or Russet that can soak up the gravy. This dish actually tastes even better the next day, as the flavors develop overnight in the fridge.
🍽️ Serving Suggestions
Serve with a side of creamy mashed potatoes or simple boiled potatoes tossed in butter. Always include a side of pickled beets or pickled cucumbers to provide an acidic contrast to the rich gravy. A glass of dark Danish lager or a medium-bodied red wine like a Merlot pairs beautifully. For a modern twist, serve with a crisp green salad with a lemon vinaigrette. Finish the meal with a classic Danish apple charlotte (Æblekage) for a truly traditional experience.