Kødrulle I Øl Danish Meatloaf In Beer Recipes

IRISH PUB MEATLOAF

Steps:

• Pre-heat the oven to 350°F.
• Line a baking sheet with parchment paper.
• Heat the olive oil in a medium size skillet over medium to medium-high heat. Add the celery, onion, carrot and garlic; season with salt and pepper and sauté to soften, about 10 minutes, stirring frequently. Pour in the beer and stir. Let the beer reduce by half. Turn off the heat and let cool.
• Meanwhile, soak the bread in milk and finely chop the corned beef. Place the corned beef and ground beef in a bowl and add the cheese. Wring out the bread and add it to the meat, crumbling it over the bowl. Pour in the beer mixture. Season with salt, pepper, mustard, cayenne and Worcestershire sauce. Add the eggs and mix with your hands.
• Form the meat into a brick about 4 inches high on the baking sheet. Wrap the bacon slices across the top and around sides of the loaf. Bake for 1 hour in the middle of the oven, then switch on the broiler for about 5 minutes to crisp the bacon.

DANISH MEATLOAF

Steps:

• Sauté onion and green pepper in butter for five minutes.
• Add 1/4 cup of the chili sauce and water and cook for another three minutes.
• Press onion mixture into the bottom of a 9x5x3 loaf pan.
• Mix remaining ingredients and press on top of onion mixture.
• Bake at 375°F for 1.5 hours.
• When serving, invert meatloaf on a platter so that onion/pepper mixture is on top.

OLD RECIPE FOR DANISH STEW (STUVET OKSEKøD)

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.

SOLO CHICKEN BREAST POACHED IN BEER

Steps:

• Place a thawed chicken breast in a preheated 8 inch cast iron frying pan or one with a non stick surface and sear each side for 2 minutes.
• Add warm beer and poach the chicken uncovered for 15 minutes.
• Bring 2 quarts of salted water to a boil, and after the chicken has been poaching for 8 minutes, add the dried pasta to the boiling water.
• After the chicken has cooked for another 8 minutes, remove the chicken and add the onion to the poaching liquid.
• Dice the chicken, return it to the frying pan, drain the pasta, add it to the frying pan, and add the diced olives.
• Cook mixture for another 2 minutes, and serve.
• Salt and pepper to taste.

CABBAGE WITH WINE - HVIDKåL I VINSAUCE

Steps:

• Shred the cabbage fine. Grate onion and apple into the cabbage.
• Cook in butter melted over low heat until vegetables are limp, shaking the pan now and then to prevent scorching.
• Add the remaining ingredients. Mix well and let come to a boil. Reduce heat as low as possible and let simmer 15 minutes.

KøDRULLE I ØL (DANISH MEATLOAF IN BEER)

Steps:

• Ask your butcher if they could grind the pork and ham together, or do it yourself.
• Mix pork and ham with the cracker crumbs, eggs, salt and pepper.
• Form into a loaf. Roll in cheesecloth and tie the ends securely.
• Place the roll in a big pan and add sufficient beer to cover the loaf.
• Simmer slowly for 2 hours. Unwrap the cheesecloth and serve as a roast or sliced as meat for sandwiches.