Stegt Oksekød med Persillesovs
Stegt Oksekød med Persillesovs (stekt UH-seh-kuhd meth pair-SIL-eh-sous)
Pan-Fried Beef with Parsley Sauce
Thick slices of beef belly crisped until golden and served with velvety parsley sauce and new potatoes — Denmark's national dish reimagined with beef.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: dinner plate
Garnishes: fresh parsley
Accompaniments: new potatoes, parsley sauce
Instructions
-
1
Season beef slices with salt and pepper.
-
2
Pan-fry in a hot skillet with a little oil, 4-5 min per side until crispy and golden.
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3
Boil new potatoes in salted water until tender, about 15 min.
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4
Melt butter in a saucepan, whisk in flour, cook 2 min.
-
5
Gradually add milk, whisking constantly, until smooth and thick.
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6
Stir in chopped parsley, season with salt and pepper. Serve beef on potatoes with generous parsley sauce.
Did You Know?
The original version with pork belly was voted Denmark's national dish in 2014 — this beef version delivers the same crispy satisfaction.
Chef's Notes
Equipment Tips
- large skillet
- saucepan
- sharp knife
Garnishing
fresh parsley
Accompaniments
new potatoes, parsley sauce
The Story Behind Stegt Oksekød med Persillesovs
This dish pays homage to Denmark's national dish by replacing pork with beef brisket while keeping the essential parsley sauce and potato pairing. The creamy white parsley sauce is a cornerstone of Danish home cooking, appearing alongside many protein dishes throughout Scandinavian cuisine.
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