Labskaus

Instructions

1. Cut the beef into cubes and boil it in water with the onion and bay leaf. Skim, then simmer gently for 1 hour 15 minutes until the meat is tender.
2. While it cooks, peel the potatoes and boil them separately in salted water for 20 minutes.
3. Drain the meat and keep a little of the cooking stock. Finely chop the meat and beetroot with a mincer or knife.
4. Mash the hot potatoes with the butter and milk, then mix in the chopped meat and beetroot.
5. Loosen the mash with a little of the cooking stock until it is thick and even. Adjust the seasoning.
6. Fry the eggs in a pan with a little butter, together with the sliced potatoes until golden.
7. Serve the mash in deep plates, with an egg, a herring and gherkins on the side.