Classic Swedish beef stew flavored with allspice. Here with carrots but they can be excluded. Most taste and real flavour is obtained with meat on the bone. Regular stew meat will do as well but then you may need to add stock cube for more flavour.
A classic recipe found in “Robert Carrier’s Kitchen Cook Book” published by Marshall Cavendish Ltd in 1980
This easy-to-prepare, one-pot meal is based on freshly-cooked, home-made salt beef and cabbage plus all the root vegetables you have at hand. Serve it with freshly-cooked beetroots, sliced and sprinkled with vinegar.
Anyone who have the slightest knowledge about Scandinavian cooking knows that most of us is completely bonkers when it comes to herrings. We make potted herrings with just about anything you can imagine. Cherry, port, madeira, aquavit, curry, tomato sauce, sour cream, mustard sauce, you name it and we pot herring in it. Here on the other hand is a recipe for a classic herring salad – Ted