Sjömansbiff in slow cooker
Classic Swedish Sjömansbiff in slow cooker
- Servings4 Portions
- Prep Time15 min
- Cook Time360 min
A sjömansbiff ("sailor's steak") consists of beef, onions and potatoes alternated in a pot and cooked in dark beer (porter or stout). The name comes from the fact that it was a practical dish to cook on boats when only one pot was needed. Here is a version that is made in a slow cooker instead, and the meat/onion can then either be browned in the slow cooker (if its pot can be used as a roasting pot) or in a frying pan.
It is a very simple dish to prepare and with the slow cooker, it takes care of itself all day and is ready to eat in time for the evening.
Normally, I usually use boneless beef inside/outside or beef knuckle, but this week there was a sale on beef rump, so I had to try it as well. Since I'm using the slow cooker here, I'm sure it will be at least as good.
If you want, you can take the liquid from the finished dish and add some cornstarch for a thicker sauce.
|Energy||2204.02 kcal||551.01 kcal||91 kcal|
|Carbohydrates||214.1 g||53.53 g||8.84 g|
|Fat||68.54 g||17.14 g||2.83 g|
|Protein||161.06 g||40.27 g||6.65 g|
|Sugar||26.64 g||6.66 g||1.10 g|
|Salt||17.44 g||4.36 g||0.72 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Peel and slice the potatoes into c:a 0.5 cm thick slices. Place in a bowl of water until later.
- Cut the meat into thin slices and brown in batches in a frying pan with some of the butter. Place in a deep plate until later.
- Peel and roughly chop the onion and fry in the same frying pan as the meat with the rest of the butter. Set the onion aside. (You can dissolve the bouillon cube with a little water in the frying pan in this step so you can use all the flavors.)
- Alternate potato slices, onion and meat in the slow cooker. Start and finish with potatoes.
- Add the other ingredients and put the slow cooker on a low temperature, 6 hours.
- After 6 hours, the meat is tender and the potatoes are perfect.
- Serve as is or with some cooked vegetables or pickled cucumber. Garnish with parsley.