Skansk Kalops (Swedish Beef Stew)
This is my version of Skånsk kalops which is a very simple, traditional Swedish Beef Stew with Onions, Allspice and Carrots. I have used Beef short ribs in my stew as I love the gelatinous texture you get and super tender beef when it is slow cooked. The Allspice works so well with the fatty beef, and I also like to put juniper berries in my stew for some extra herbal notes (but not really traditional).
The vinegar and brown sugar add a sweet and sour flavour to the dish and this reminds me a lot of corned beef which I ate a lot of as a kid.
The accompaniments with this dish are also really important, and very traditional with a lot of Scandinavian cooking. Kalops is usually served with Boiled Potatoes, but I have done a sour cream and chive boiled potatoes dish which is super delicious and always served with Pickled Beetroot.
This is my version of Skånsk kalops which is a very simple, traditional Swedish Beef Stew with Onions, Allspice and Carrots.
- Grapeseed for frying
- 1.4 kg beef short ribs or about 4 short ribs
- 2 tbsp plain flour
- 1 tsp ground allspice
- 1 tsp salt
- ½ tsp white pepper
- 2 bay leaves
- 10 allspice berries
- 10 juniper berries
- 3 tbsp white vinegar
- 3 tbsp brown sugar
- 3 onions cut into 1cm pieces
- 3 carrots cut into 1 cm pieces
- salt & pepper to taste
- Flatleaf parsley
- Preheat oven to 160 degrees celcius.
- In a large bowl, add the flour, ground allspice, salt and white pepper and mix together well. Add the beef short ribs and dust all over until well covered.
- In a heavy based cast iron French Oven add some grapeseed oil and bring up to smoking hot. Sear the beef short ribs on all sides until very brown and carmalised on all edges.
- Add enough water to cover the beef short ribs and add in the bay leaves, allspice berries and juniper berries.
- Bring to a simmer and then add the brown sugar and vinegar.
- Cover the pot and place in a preheated oven for 1 hour, or until the beef short ribs are tender.
- Remove from the oven, add the onions and carrots, cover again and place back in the oven for another 45mins – 1hr until the vegetables are tender.
- Taste and adjust the seasoning. Finish with flatleaf parsley.
- Serve with boiled potatoes and picked beetroots.
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Disclaimer - Nutritional information is provided as a guide only
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