It’s almost always this classic Roast Beef Smørrebrød with Danish Remoulade and Crispy Shallots that people want when I teach smørrebrød workshops or cater events with a variety of open Nordic sandwiches. When you mix dense rye with tasty roast beef and exotic Danish remoulade, you get something truly magical. With that shower of Crispy Fried Shallots on top, you have a show-stopping sandwich that is easy to put together.
Take a moment to talk about how to properly put together a Nordic open sandwich. I go over this in my post called “The Basics of Smørrebrød,” but I think it’s worth going over again before you start making your own.
For those unfamiliar with the cuisines of Northern Europe, Danish roast beef may sound like an exotic dish. However, it’s actually a comforting, homestyle meal that has been enjoyed in Denmark for generations. This tender, flavorful roast beef is sliced thin and served over creamy mashed potatoes, making it the perfect hearty meal for chilly evenings.
In this article we’ll explore the history ingredients, and cooking process for authentic Danish roast beef. Whether you have Scandinavian heritage or are simply looking for a new beef recipe to try, read on to learn all about this savory traditional dish.
A Brief History of Danish Roast Beef
Roast beef has long been popular in Denmark, but it became especially beloved during the 19th century. At this time, beef was still relatively expensive for common Danish families. However, the dish gained wider accessibility and appreciation once beef prices dropped around 1850.
Since then, roast beef remains a staple in many Danish households. It is often prepared for Sunday family meals or special gatherings. The dish is appreciated for its simplicity, comfort, and ability to feed a crowd. For many Danes, the aroma of roast beef cooking instantly sparks nostalgia and reminds them of childhood meals.
Traditional Ingredients
One of the appeals of Danish roast beef is that it requires only a few simple ingredients
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Beef roast: The traditional cut of meat for this dish is top round, although eye of round or bottom round work as well. Leaner cuts are preferred.
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Garlic: A clove or two of minced garlic adds a subtle flavor.
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Herbs: Common choices are rosemary, thyme, parsley, and bay leaves. These infuse the meat with earthy flavors.
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Beef broth or stock: This builds the jus or gravy.
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Salt and pepper: For seasoning the meat.
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Butter or oil For the roasting pan.
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Potatoes: Cooked and mashed potatoes are the customary side dish.
With just these basics, you can create an authentic and delicious Danish roast beef. Feel free to adjust herbs and seasonings to suit your tastes.
How to Prepare Danish Roast Beef
Preparing traditional Danish roast beef involves just a few simple steps:
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Prep the roast: Pat dry a 3-4 lb top or bottom round roast. Rub minced garlic all over and season generously with salt and pepper.
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Sear the meat: Heat oil in a skillet. Brown the roast for 2-3 minutes per side to sear.
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Roast the beef: Place seared roast in a roasting pan with beef broth or stock added. Cook at 350°F, allowing 15-20 minutes per pound.
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Make the jus: Once roast beef is done, transfer to a plate to rest. Pour pan juices into a saucepan and simmer until reduced slightly to make a jus.
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Finish and slice: After roast rests about 10 minutes, thinly slice across the grain. Serve topped with jus.
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Serve: Spoon mashed potatoes onto plates and top with several slices of roast beef and extra jus. Garnish with parsley if desired.
As you can see, Danish roast beef comes together easily. The key is low and slow roasting to achieve ultra-tender meat in a flavorful jus.
Variations on Danish Roast Beef
While the traditional preparation remains popular, some modern Danish chefs have created their own twists on this classic dish.
Some creative variations include:
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Adding root vegetables like carrots or parsnips to the roasting pan.
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Using ale or lager instead of broth to make the jus.
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Rubbing the roast with spices like smoked paprika before searing.
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Serving the sliced beef over rye bread or potatoes roasted in beef drippings.
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Topping the dish with horseradish cream or lingonberry sauce.
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Making open-faced roast beef sandwiches on rye with pickled beets.
Feel free to get creative and make this comforting dish your own! The tender, sliced roast beef takes well to many flavors.
Tips for Perfectly Cooked Roast Beef
Achieving tasty, melt-in-your-mouth roast beef requires precision. Follow these tips for success:
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Dry meat well: Pat the roast thoroughly dry before searing. Wet meat won’t brown properly.
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Sear on high heat: Use a hot pan and oil to quickly brown and seal in juices.
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Let meat rest: Allow the roast to rest at least 10 minutes post-oven so juices redistribute.
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Use a meat thermometer: Cook to 125°F for rare or 135°F for medium rare doneness.
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Slice thinly: Cut the rested roast across the grain into thin slices for tenderness.
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Make the jus: Simmer pan drippings into a flavorful jus, skimming any fat that rises to the top.
Follow these steps and your Danish roast beef will come out perfectly cooked from the outside in.
Why Danish Roast Beef is a Favorite
It’s easy to see why Danish roast beef has been passed down through generations and remains a staple in many homes today. Here are some of the top reasons it’s such a cherished dish:
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Simple but comforting – Requires few ingredients but is supremely satisfying.
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Family-friendly – Makes a great Sunday supper to gather around.
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Budget-friendly – More affordable than other beef roasts like prime rib.
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Leftover-friendly – Slices hold up well for beef sandwiches.
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Nostalgic – Reminds many Danes of childhood or holiday meals.
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Crowd-pleasing – Even picky eaters tend to enjoy thinly sliced, tender beef.
For a hearty meal that invites warmth, comfort, and nostalgia, look no further than traditional Danish roast beef and mashed potatoes.
Bring Denmark to Your Dinner Table
Whether you have Danish heritage or are simply seeking new beef recipes, Danish roast beef is a must-try. The simple preparation, mouthwatering aromas, and melt-in-your-mouth beef will have your family asking for seconds.
Be sure to use lean, nicely marbled beef, roast low and slow, and slice the rested meat thinly across the grain. Serve with mashed potatoes, jus, and a vegetable like roasted carrots.
Pair your Danish roast beef with a nice Danish beer, top with a dollop of spicy mustard, and you have the perfect hygge dish to chase away any chill. So on your next chilly night, give this cozy roast beef a try and transport your dinner table straight to Denmark!
Start with Dense Rye Bread
This Danish rye bread is called rugbrød and it is what generally forms the base of smørrebrød. Nordic open sandwiches sometimes call for toasted white sourdough or country loaf, but rugbrød, which is dense and dark, is what most people eat. Sourdough starter is often used to make rugbrød, but I have a simple, easy-to-find recipe for rugbrød that you can make overnight. It only needs instant yeast and a few simple ingredients. It’s one of the most-used recipes on the site, and for how easy it is, it tastes surprisingly like the real thing.
A Generous Slather of Good Butter
Most smørrebrød begins with a layer of good-quality, salted butter. I use a European-style butter for mine (which contains a higher content of butterfat than its American counterpart). For extra credit you might want to seek out a Scandinavian butter, such as Lurpak or Finlandia. Both are excellent. Not only does butter impart richness and flavor, it also acts as a barrier between the bread and the ingredients on top and gives the lettuce something to adhere to.
Smørrebrød Danish Roast Beef Open-Face Sandwich with Danish Rémoulade sauce
FAQ
What cut of beef is roast beef?
What is the toughest cut of roast beef?
Which beef roast is the most tender?
How to cook Danish roast beef?
The first step in cooking Danish roast beef is selecting the right cut of meat. For this dish, we recommend using an eye of round roast, which is a lean cut of beef that is perfect for roasting. Step 2: Prepare the Meat Before cooking, it’s important to prepare the meat properly. Rub the roast with garlic and press pepper and salt into the surface.
What cut of beef is best for Danish roast beef?
The cut of beef you choose will affect the taste, texture, and tenderness of your roast. One recommended cut for Danish roast beef is the eye of round roast. This is a lean cut of beef that is perfect for roasting. It’s important to choose a cut that has a good amount of marbling, as this will help keep the meat moist and tender during cooking.
What wine goes well with Danish roast beef?
Danish roast beef pairs best with tannic red wines such as Cabernet Sauvignon, Merlot, Shiraz, Malbec, and Barolo. The bold flavors of these wines complement the rich taste of the meat. – For leaner cuts of roast beef, aged wines with softened tannins work best. Try a Chianti Classico or a Pinot Noir.
How long should you let Danish roast beef rest before slicing?
No matter which cooking method you choose, be sure to let your Danish roast beef rest for at least 20 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a tender and flavorful roast that your family will love.