Spraengt oksebryst: corned beef and Danish pickles
It's usually made by taking the same cut of meat as beef brisket, salt curing overnight and then cooking until tender in a spiced broth. Traditionally, it is served as smørrebrød with grated horseradish and Danish "pickles" - or what we would generally call Piccalilli. And yes, it is very tasty!
I will be updating the blog post with the recipes for corned beef and Danish pickles in the very near future, so come back soon!
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