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- A North German dish introduced by sailors
- Clara Kramer-Freudenthal vertelt- Submitted by Betty Bennett
- 2-1/2 lbs (1.1 kg). corned beef
- 4 mid-size onions, peeled
- 3 cloves
- 3 bay leaves
- 2 tsp (10 ml). black peppercorns
- 3 oz (84 grm). lard
- 2-1/2 lbs (1.1 kg). potatoes
- 1 large kosher dill pickle
- 1 tiny pinch nutmeg
- 5 slices of pickled red beets from a jar
- 1 salt pickled herring filet
- Wash the corned beef and barely cover it with water.
- Add the onion, cloves, bay leaves and peppercorns and allow to simmer for two hours.
- Meanwhile, peel, cook and mash the potatoes. Instead of milk, add some of the meet cooking liquid to it.
- When the meat is cooked, chop it very finely or put it through a meat grinder in coarse mode.
- Dice 3 onions and cook them in the lard until translucent, then put through the grinder together with the coarsely diced meat, one herring filet, one koscher pickle and five slices of pickled beet.
- Add a bit of freshly ground pepper and a very small amount of nutmeg to taste.
- Arrange on a large plate and serve with some herring filet on the side and a few slices of pickle and red beet.
- Put a fried egg on top of each serving to crown the dish.
- I got this recipe from an internet search and it was translated into English from German. I hope it is what you are looking for.
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