There are many so-called “professional dishes” such as sailor’s steak, carpenter’s soup, cobbler’s box, etc. Why did they come about? There are many explanations, such as the fact that the supply of water was limited or because there was only one heat source. Making an all-in-one cooker probably made cooking easier. Who knows?
Pamir four-masted barque. Combined cargo and training ship. The picture was taken about two months before the ship sank in a tropical cyclone on September 21, 1957. A total of 86 men on board, of which 56 were cadets. Only six cadets survived.
4-6 servings
1 kg of beef tenderloin, sirloin, sirloin, shoulder, rib or thigh
4 yellow onions
800 g firm potatoes
1 dl wheat flour
3 bay leaves
8 allspice grains
10 white peppercorns
2 cloves
1 tbsp Japanese soy sauce or 0.5 tbsp Chinese soy sauce
A few sprigs or a tsp of dried thyme
1 bouillon cube
33 cl porter or dark beer
1 tsp salt
1 tsp white pepper
4-5 dl water
Gherkin (optional accessory)
Slice the onions and fry them over medium heat in butter until they get a little colour.
Divide the meat lengthwise into two (three) pieces. Cut the meat into 0.5-1 cm thick slices.
Brown the meat in rapeseed oil and butter so that it gets a nice frying surface.
Slice the potatoes into 1 cm thick pieces and roll them in the flour. Then fry the potato slices until golden brown on relatively high heat.
Layer the potatoes, onion and meat in a baking dish. *)
Put bay leaves, pepper, cloves in a tea kettle (if you have one).
Add soy, thyme, stock cube, water, beer, salt, pepper and add water to just cover.
Simmer under a lid for about 1-1.5 hours or until the meat feels tender.
Season with salt and pepper.
Pickles are a good accompaniment to sailor’s steak.
*) If you are using, for example, outer thighs that require a longer cooking time, the potatoes can be added to the pot a little later. For example: Boil the meat and other ingredients
for 1 hour. Add the potatoes, stir gently and cook for another 45 minutes. This will prevent the potatoes from boiling over.
