Kalops is the king of “långkok”
An old tradition in Sweden, and Scandinavia, is to slow cook meat for hours until it becomes so tender that it almost falls apart. We put a big piece of meat in a pot, ad a few root crops, maybe some beef orveal stock and sometimes wine and let it slow cook for hours. We call it “långkok”.
We use, what I think you call in english – chuck shoulder or chuck blade steak. (Do get back to me if I´me wrong….) It is one of my favourite meat parts.. It´s cheap, and it is packed with flavor and tastes so much more than for example the filet of beef.
Here is one of our traditional dishes and the perfect stew for a Sunday dinner when it´s cold outside. It´s called Kalops. I have tried to find what Kalops means an this is one theori…
The typical flavour comes from the bay leafs and allspice. I also put in some cloves for extra taste.
This version of kalops is the one you make in the south of Sweden- Skåne – where my cabin is. The difference between a kalops from Skåne, and from the rest of the country, is that you ad carrots to the “skånish” one.
Pickled beet roots and boild potatoes is a must, and the best beverage for this dish is a glass of is cold milk!
Here you go!
KALOPS – SWEDISH BEEF STEW
2 kg chuck shoulder or chuck blade steak
5 tbsp plain flour
1,5 l of water
2 tablespoons veal stock
3 bay leaves
20 brown peppercorns
WHAT TO DO
1. Cut the meat into pieces, about 3×3 cm.
2. Cut the onions and leeks into chunky pieces.
3. Salt the meat and fry it in butter on a high heat to get a nice browning. Place into a casserole dish together with the onions and leeks.
4. Dust with flour and stir until the flour is evenly distributed.
5. Add water, stock and spices and let the stew simmer for 1.5 hours.
6. Peel and cut the carrots into slices and let the stew simmer for a further 1.5 hours or until very, very tender.
7. Serve with boiled potatoes, pickled beetroots and pickled cucumbers.