Best 3 Old Recipe For Danish Stew Stuvet Oksekød Recipes
**Discover the Delectable Delights of Traditional Danish Cuisine: A Culinary Journey through the Timeless Flavors of Stuvet Oksekød**
Embark on a tantalizing culinary journey to the heart of Danish cuisine with the classic dish known as Stuvet Oksekød. This traditional beef stew is a symphony of rich flavors, tender textures, and heartwarming aromas that have captivated taste buds for generations. With its roots in the vibrant history of Danish home cooking, Stuvet Oksekød embodies the essence of comfort food, offering a taste of authentic Danish culinary heritage.
Prepare to be enticed by an array of enticing recipes that showcase the versatility and timeless appeal of this beloved dish. From the classic Stuvet Oksekød recipe that forms the cornerstone of this culinary exploration to creative variations that introduce exciting twists and flavors, this article serves as a comprehensive guide to mastering the art of Danish stews.
Delve into the secrets of crafting the perfect Stuvet Oksekød, with step-by-step instructions that guide you through every stage of the cooking process. Discover the art of selecting the finest cuts of beef, expertly browning them to achieve a rich and flavorful base. Learn the techniques of creating a velvety and aromatic sauce, infused with the essence of fresh vegetables, herbs, and spices.
But the culinary journey doesn't end there. This article also presents a delightful collection of alternative recipes that showcase the remarkable adaptability of Stuvet Oksekød. From the hearty and comforting Beef and Barley Stew to the tangy and flavorful Mustard Beef Stew, each recipe adds a unique dimension to this classic dish.
Whether you're a seasoned cook seeking culinary inspiration or a novice eager to explore the depths of Danish cuisine, this comprehensive guide to Stuvet Oksekød has something for everyone. Prepare to tantalize your taste buds and embark on a delightful journey through the rich culinary traditions of Denmark.
OLD RECIPE FOR DANISH STEW (STUVET OKSEKøD)
My mother collected cookbooks like you or I collect tunes for our MP3s. She recently passed away, and I was going through some of her collection, just to feel close to her again. Low and behold, I found this wonderful book called "Wonderful, Wonderful Danish Cooking" by Ingeborg Dahl Jensen (with an introduction by Victor Borge!) published in 1965. This is one of the recipes I found to post for ZWT 6.
Provided by JackieOhNo
Categories Stew
Time 3h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt the butter; add onions and brown for 10 minutes over low heat. Add 3 T. of the flour, stirring until smooth. Slowly add the broth or stock, stirring until the mixture comes to the boiling point.
- Place the meat in a heavy skillet and sprinkle with the vinegar. Add the prepared sauce, 1 t. salt, the 1/4 t. of white pepper, and mix well. Cover and cook over low heat for 2 hours.
- Sift the baking powder, remaining flour and 1/2 t. salt in a bowl. Add parsley, marjoram, and pepper; mix well. Cut in the butter, add the ice water and toss lightly until a ball of dough is formed.
- Shape into small balls and drop into the kettle of stew, replace the lid, and continue to cook over low heat for 35 more minutes.
- Arrange the meat on a platter with the dumplings around it. Pour the liquid from the skillet over all and serve.
DAD'S BEEF HEART STEW
Am posting this recipe in memory of my dad who passed away Oct. 14, 2009. He made this every year when we butchered a beef and we always looked forward to him making this. This is time consuming, but makes a huge amount and freezes well. We seldom froze any though, as we usually ate it until it was gone!
Provided by sklhczech
Categories For Large Groups
Time 9h
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Place beef heart in large kettle and cover with 12 cups water. I use a large stockpot for this. Bring to a boil over medium heat and simmer for 4-5 hours or until heart is tender. May need to add more water while cooking to keep meat covered. I usually add at least 4 more cups of water while it is cooking.
- Once heart is tender, remove heart from broth and let cool. Cube meat into 1-2 inch pieces and return to broth.
- Add in onions, potatoes, carrots and bay leaves. Cook on medium low heat for at least 4 hours.
- Stir in mushrooms, mushroom soup and barley. Simmer at least another hour or until barley is tender.
- Remove bay leaves before serving.
- The longer this cooks, the better it is. I have made this by cooking the heart one day, letting the heart and the broth cool over night and then putting it on the stove and finishing it the next day.
- Can also make this by cooking the heart on the stove, let cool and cube the meat, then put all remaining ingredients into a large roaster and cover and put in the oven and bake at 300 for 6 hours.
DUTCH OVEN BEEF STEW
This hearty Dutch oven beef stew loaded with vegetables is so simple--sear the beef, add the remaining ingredients, and simmer until tender.
Provided by Baildon
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h5m
Yield 8
Number Of Ingredients 14
Steps:
- Stir flour, paprika, salt, and pepper together in a medium bowl. Add beef and toss until coated with flour mixture.
- Heat oil in a cast iron Dutch oven or large pot over medium-high heat. Add beef and sear until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves and cover.
- Reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 1/2 hours.
Nutrition Facts : Calories 383.3 calories, Carbohydrate 28 g, Cholesterol 62.6 mg, Fat 19.4 g, Fiber 3.8 g, Protein 23.9 g, SaturatedFat 6.8 g, Sodium 517 mg, Sugar 3.4 g
Tips:
- Selecting the Right Beef: Opt for stewing or chuck beef cuts, as they contain more connective tissue that breaks down during cooking, resulting in tender and flavorful meat.
- Browning the Beef: Searing the beef in a hot pan before stewing enhances its flavor and adds a beautiful caramelized crust.
- Mirepoix Foundation: The combination of diced carrots, celery, and onions forms the flavorful base of the stew. Sautéing them until softened brings out their sweetness.
- Seasoning and Herbs: Use a combination of salt, pepper, bay leaves, and thyme to create a harmonious balance of flavors. Adjust the seasoning to your preference.
- Adding Vegetables: Incorporate a variety of vegetables like potatoes, carrots, and peas during the last 30 minutes of cooking to retain their texture and nutrients.
- Thicken the Stew: If desired, blend a portion of the cooked vegetables with some of the stew's liquid to create a natural thickener.
- Serving Suggestions: Danish stew is traditionally served with boiled potatoes, pickled beets, and a side of rye bread. It also pairs well with mashed potatoes or egg noodles.
Conclusion:
Danish stew, also known as "stuvet oksekød," is a classic and comforting dish that showcases the simplicity and depth of Scandinavian cuisine. With its tender beef, flavorful broth, and medley of vegetables, it's a hearty and satisfying meal perfect for a cozy dinner. Whether you're a seasoned cook or just starting your culinary journey, this traditional recipe is sure to become a favorite in your kitchen. So, gather your ingredients, put on your apron, and embark on a culinary adventure that will transport you to the heart of Denmark.
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