📝 About This Recipe
Sjömansbiff is a timeless Swedish classic, born from the practicalities of life at sea where everything was cooked in a single pot to save space and effort. This hearty dish layers tender slices of beef, caramelized onions, and earthy potatoes, all braised in a rich, malty bath of dark porter beer. It is a soul-warming comfort meal that perfectly balances the sweetness of the onions with the deep, savory umami of the stout-infused gravy.
🥗 Ingredients
The Meat
- 600-700 grams Top Round or Sirloin Steak (cut into 1/2 cm thick slices)
- 2 tablespoons Butter (for searing)
- 1 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Vegetables
- 3 large Yellow Onions (thinly sliced into rings)
- 800-900 grams Firm Potatoes (peeled and sliced into 1/2 cm rounds)
- 1 tablespoon Butter (for the onions)
The Braising Liquid
- 330 ml Dark Porter or Stout (one bottle of Swedish Carnegie Porter is traditional)
- 300-400 ml Beef Stock (high quality)
- 2 pieces Bay Leaves
- 5-6 pieces Allspice Berries (crushed slightly)
- 2 sprigs Thyme (fresh)
- 1 tablespoon Soy Sauce (for color and depth)
Garnish
- 1/4 cup Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Begin by prepping your ingredients: slice the beef against the grain into thin steaks, slice the onions into rings, and peel and slice the potatoes into rounds of equal thickness.
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2
Heat a large skillet over medium-high heat with a tablespoon of butter. Sear the beef slices quickly on both sides until browned; do not worry about cooking them through yet. Season with salt and pepper, then remove to a plate.
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3
In the same skillet, add another tablespoon of butter and the sliced onions. Sauté over medium heat for about 8-10 minutes until they are soft and golden brown. Caramelizing them well is key to the flavor.
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4
Deglaze the skillet with a splash of the beef stock, scraping up all the tasty browned bits from the bottom of the pan.
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5
Take a large, heavy-bottomed pot or Dutch oven. Start by layering about one-third of the potato slices on the bottom.
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6
Top the potatoes with half of the seared beef slices, followed by half of the caramelized onions.
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7
Repeat the layers: another third of potatoes, the remaining beef, the remaining onions, and finish with a final layer of potatoes on top.
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8
In a separate jug, mix the porter beer, beef stock, soy sauce, crushed allspice, and bay leaves.
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9
Pour the liquid mixture over the layers in the pot. The liquid should almost cover the top layer of potatoes; add a little more stock if necessary.
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10
Place the fresh thyme sprigs on top and bring the pot to a gentle simmer on the stovetop.
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11
Once simmering, turn the heat to low, cover with a tight-fitting lid, and let it braise for 60 to 75 minutes. The dish is ready when the beef is fork-tender and the potatoes are soft.
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12
Remove the bay leaves and thyme sprigs. Taste the broth and adjust the seasoning with salt and pepper if needed.
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13
Let the dish rest for 10 minutes off the heat to allow the flavors to settle and the sauce to thicken slightly.
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14
Garnish generously with fresh chopped parsley and serve directly from the pot for that rustic, nautical feel.
💡 Chef's Tips
Use a firm potato variety like Yukon Gold or Charlotte so they hold their shape during the long braise. Don't skip the allspice; it is the signature 'Swedish' flavor that defines an authentic Sjömansbiff. If you prefer a thicker sauce, you can lightly flour the beef slices before searing them. For an alcohol-free version, replace the porter with an alcohol-free stout or extra beef stock mixed with a teaspoon of molasses. This dish tastes even better the next day, as the potatoes continue to soak up the rich beer gravy.
🍽️ Serving Suggestions
Serve with traditional Swedish pickled beets (rödbetor) for a sweet and acidic contrast. A side of sharp pickled cucumbers (pressgurka) cuts through the richness of the beef perfectly. Pair with a glass of the same porter or stout used in the cooking to complement the malty notes. Offer a dollop of lingonberry jam on the side for a classic Scandinavian touch. A thick slice of buttered rye bread is perfect for mopping up the delicious gravy.