R. OEST-LARSEN, 1963
40 g roast beef
20 g sauce remoulade (see page 86)
10 g horseradish
2 g fried onion
water cress
10 pearl onions
1 teaspoon sugar
10 g beef aspic
Suggested drinks
Beer: American amber ale; Jacobsen Mosaic Ale
Aquavit: Clear; Aalborg Grill
Aquavit
Classic popular dish made with different kinds of beef roasted medium-rare. Most roast beef smørrebrød is nowadays served with a slightly sweet remoulade sauce, but in this classic recipe the sweetness is obtained from glazed onions.
Very small onions are blanched and left to dry. In the meantime, brown butter in a frying pan, add sugar and lower the temperature. Add onions to the pan and fry at low temperature for approximately 30 minutes. They should have a sweet taste to contrast with the horseradish and umami of the beef.
Slice the roast beef very thin, and place it on buttered rye. Fold the slices to form a small pile and arrange sauce remoulade, chopped beef aspic, glazed onion, freshly grated horseradish and watercress.
