Skipperlabskovs (Danish Sailor's Stew)

Skipperlabskovs © kvalifood.com

Skipperlabskovs is a Northern European sailor’s stew that has become a fixture in Danish home cooking. Beef and potatoes simmer slowly in stock with bay leaves and peppercorns until the potatoes begin to fall apart and naturally thicken the stew. Serve with cold butter, pickled beets, and rye bread — the contrast between the hot stew and the cold butter is part of the dish.

Ingredients

Yields 4 servings

  • 600–700 g beef (chuck or shoulder), cut into cubes
  • 2 large onions, chopped
  • 30 g butter (or lard)
  • 2 bay leaves
  • 8 peppercorns
  • 600–700 ml stock
  • 1 kg floury potatoes, peeled and cut into large pieces

To serve

  • cold butter
  • pickled beets
  • rye bread

Directions

Browning

Melt the fat in a heavy-bottomed pot over high heat. Brown the beef in 2 batches until golden brown on all sides. Remove and set aside. Sauté the onions in the same pot until translucent.

Simmering

Return the meat to the pot. Add the bay leaves and peppercorns. Pour in enough stock to cover. Bring to a boil, skim off any foam, and put the lid on. Let the stew simmer over low heat for 30–45 minutes.

Potatoes

Add the potatoes and continue simmering with the lid on for 20–30 minutes until the potatoes are tender and beginning to break down. Crush a few pieces of potato against the side of the pot to help thicken the stew. Season with salt.

Serving

Remove the bay leaves and peppercorns. Serve in deep bowls with cold butter, pickled beets, and coarse rye bread.

Notes

  • Use floury potatoes (Bintje, Sava) — they partially dissolve and give the stew its characteristic thick consistency; waxy potatoes hold their shape and won’t give the same result
  • The traditional serving requires cold butter that melts down into the hot stew — it is part of the dish
  • Corned beef (salted for 24 hours in cold, heavily salted water, then rinsed) is the historically most authentic version and gives a richer flavour
  • The dish can be made in the oven: brown the meat, transfer to a baking dish, and bake at 320°F (160°C) for 2–3 hours
  • Freezes well for up to 2 months; add a little stock when reheating as the stew thickens further