Kalops

[Cliff Bartlett]

Wonderful looking meal Daniel. Kalops looks delicious and interesting. Your pictures are spectacular. Glad to see you here again. I've missed seeing your posts.

 

[Enrico Brandizzi]

We have missed You and your wife! That cook looks deliciuos. If you feel weak, let Emilie cook and you can just shot those beautiful pics!

 

[Jerome D.]

Daniel & Emilie,

Simply phenomenal! Up until now, I had never heard of kalops before, so thank you for such an informative post.

 

[Bill Schultz]

Sounds excellent Dan and Emilie, well done. Take care of yourself my friend

 

[Jose Suro]

First off i bow to you all! Thanks buddies.

Here is the "standard" Recipe for "Skånsk Kalops" butt we add more of everything and a few extra stuffs. And this one is for a stew that feeds 4ppl. Never do only one meal myself couse the leftovers Frozen or not is even better then the original stew.(most stews is)

Alright here we go:

500g (1.1lb) Of any stewable beef. Even used oxtails and its divine. The tougher the meat the better the flavour will be.
1 table spoon of butter. (to fry the meat/veggies)
1 carrot in big peices
1 onion in big peices
1 teaspoon Salt
5 white peppercorns (whole)
10 allspice corns (whole)
1 bay leaf
4 dl water (just under 2 cups)

Before serving taste it and add salt/pepper if needed

Start of with browning the meat and veggies. add the spices/water and let it simmer for 1h untill the meat is fall apart tender. (lid on)

That is what the recipe says. Some ppl lift up the meat carrots and bayleaf´s and mix the rest in a blender to make a smooth sauce then add the meat/carrots again.

We seldom do this. And we add more flavours. Shrooms in any form is great in stews. 50/50 red whine/water is another flavour booster. And to finish it off with some cream rounds it of nicely. Fresh herbs like a twig of thyme is always great aswell. And depending on the meat we cook it around 2h.

Try it out and add stuffs like you like and i bet it will be awesome.

*edit* - And another tip is to put all the peppercorns/leaf´s in a clothbag(like a teabag) so you dont have to chew on whole corns while eating.(if you dont blend that is) And if you dont blend the sauce add some extra of the white/allspice corns just to be sure the flavours are there.

Thanks so much for the recipe. I have it printed out and in my log book. We will try it very soon. Stay well!!

 

[TomH AR]

Daniel,

Thanks for the recipe, I will be doing some this fall.

 

[Tony R]

looks good as usual