Pairs well with Danmarks Bedste Bøfsandwich (Denmark's Best Steak Sandwich)
Show only recipes from Denmark
Sauce / Dressing / Flavoured Butter
ihabplanet
6.8K views • 9mo ago
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Danmarks Bedste Bøfsandwich (Denmark's Best Steak Sandwich)
21.4K views • 1mo ago
1.2K
93
5.4% engagement
A classic Danish steak sandwich featuring homemade buns, pickled beets and cucumbers, soft onions, a juicy seasoned beef patty, and rich brown sauce. Winner of Denmark's best steak sandwich in 2015 and 2016, this recipe highlights traditional Danish grill bar flavors with a gourmet touch.
01:00:00 total
Serves 8
medium
Main Various
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🧂
🍋
🍫
🌶️
🍄
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Ingredients
- water - 2.5 dl (lukewarm water for buns)
- whole milk - 5 dl (warm milk for buns)
- eggs - 4 whole (for buns)
- yeast - 1 package (for buns)
- sugar - 25 g (for buns)
- salt - 25 g (for buns)
- sesame oil - 0.5 dl (for buns)
- butter - 100 g (melted, for buns)
- wheat flour - 1.5 kg (for buns)
- egg yolks - 350 g (for mayonnaise)
- salt - 20 g (for mayonnaise)
- vinegar - 30 g (for mayonnaise)
- mustard - 50 g (for mayonnaise)
- neutral oil - 1.2 l (for mayonnaise)
- onions - 1 kg (for soft onions)
- butter - watch the video to see (for frying onions)
- soy sauce - watch the video to see (for seasoning soft onions)
- thyme - watch the video to see (for seasoning soft onions)
- garlic powder - watch the video to see (for seasoning soft onions)
- vinegar - 1 l (for pickling liquid)
- sugar - 1 kg (for pickling liquid)
- bay leaves - watch the video to see (for pickling liquid)
- star anise - watch the video to see (for pickling liquid)
- peppercorns - watch the video to see (for pickling liquid)
- dried coriander - watch the video to see (for pickling liquid)
- beets - 1 kg (for pickled beets)
- pickling liquid - 0.5 l (for pickled beets)
- cucumbers - 2 (for pickled cucumbers)
- pickling liquid - 0.5 l (for pickled cucumbers)
- ground beef - 500 g (for steak patties)
- butter - watch the video to see (for frying patties)
- salt - watch the video to see (for seasoning patties)
- black pepper - watch the video to see (for seasoning patties)
- thyme - watch the video to see (for seasoning patties)
- onions - 2 (for crispy fried onions)
- spring onions - 1 bunch (for crispy fried onions)
- flour - 2 tbsp (for coating fried onions)
- neutral oil - watch the video to see (for frying onions)
- pork roast stock and drippings - 1 l (for brown sauce)
- cream (38%) - 0.5 l (for brown sauce)
- wheat flour - 2 tbsp per 0.5 l stock (for thickening brown sauce)
- brown sauce coloring - watch the video to see (for color in brown sauce)
- sea salt - watch the video to see (to taste in brown sauce)
- black pepper - watch the video to see (to taste in brown sauce)
Instructions
- Make the buns: Combine lukewarm water, warm milk, eggs, yeast, sugar, salt, sesame oil, melted butter, and wheat flour in a mixing bowl. Knead for at least 20 minutes until the dough is elastic. Let the dough rise for at least 2 hours. Weigh and portion the dough into 120 g pieces. Brush with an egg and milk mixture. Bake in a preheated oven at 200°C (392°F) for 8–10 minutes. Let buns cool completely before slicing.
- Prepare the mayonnaise: Blend egg yolks, mustard, salt, and vinegar until creamy. Slowly add neutral oil in a thin stream while blending to emulsify into a thick mayonnaise.
- Cook the soft onions: Peel and slice onions. Fry them gently in butter until soft. Season with soy sauce, thyme, and garlic powder to taste.
- Make the pickling liquid: Combine vinegar, sugar, bay leaves, star anise, peppercorns, and dried coriander in a pot. Bring to a boil and let cool.
- Prepare pickled beets: Boil and peel beets. Cut into small cubes and cover with cooled pickling liquid. Let marinate for at least 2 days.
- Prepare pickled cucumbers: Cut cucumbers into small cubes. Salt and drain them. Cover with cooled pickling liquid. Let marinate for at least 2 days.
- Make the steak patties: Form 125 g patties from fresh, coarsely ground beef. Season with salt, pepper, and thyme. Fry in butter until cooked through and juicy. Let patties rest in the fridge for a couple of hours before cooking for best texture.
- Prepare crispy fried onions: Chop onions and spring onions. Toss with flour. Fry in neutral oil until crispy. Drain and store dry.
- Make the brown sauce: Bring pork roast stock and drippings to a boil. Add cream and let fat collect, skimming most off but leaving about 1 cm. Whisk in flour to thicken. Cook until sauce reaches desired consistency. Season with sea salt, black pepper, and brown sauce coloring to taste. Optionally add currant jelly and reduce red wine for acidity and depth.
- Assemble the sandwich: Slice buns without toasting. Spread mayonnaise on top and bottom halves. Add raw onions, spring onions, pickled turnips, pickled cucumbers, soft onions, and the cooked steak patty. Top with crispy fried onions. Pour about 2 dl of brown sauce over the patty before closing the sandwich.
