Oksekjøtt

Beef à la mode from Erken's Stor kokebok 1914: 1.5 kg boneless beef larded with spice-dipped pork strips, dredged, browned in butter, and simmered 1 hour covered. The stock is strained and used in a brown cream sauce with sugar and vinegar.

Braised entrecôte from Erken 1914: 1.5 kg sirloin larded with strips of pork fat, braised in a cast-iron pot with onion, carrot, herbs, bouillon and madeira, served sliced with strained jus and a garnish of stuffed tomatoes, salad, mushrooms and roasted potatoes.

A French-inspired festive dish from Erken 1914: 3 cm thick slices of beef sirloin fried in butter and layered with slices of boiled salted ox tongue and goose liver on a warm platter, sprinkled with chopped truffles, doused with madeira sauce and garnished with peas, scooped yellow and white root vegetables and balls of asparagus butter.

Entrecôte from Erken 1914: 3 cm thick slices of sirloin are seasoned, browned in butter and finished in espagnole sauce, bouillon and madeira. Served around a ragout of macaroni boiled in bouillon and mixed with boiled salted ham and chopped truffles.

Erken's basic recipe for grilled entrecôte: the meat is brushed with oil or melted butter and grilled about 15 minutes over clear, smoke-free embers on a well-heated, greased grill, turned with tongs. Then dripped with 20 g butter, salted and peppered, and served at once on a warm platter with cress and scraped radish.

Beef tenderloin larded with bacon, poached 25 minutes in milk with onion and Maggi, then quickly browned in butter. Served in slices on mashed potatoes or rice with a reduced cream sauce and boiled Brussels sprouts.

Boiled smoked salt beef brisket (Erken 1914): soaked overnight, simmered 4–5 hours in cold water, rested ½ hour in the stock, served with pea purée, spinach purée or braised sauerkraut and mashed potatoes.

Marrow bones are sawn into 8 cm lengths, scraped and rinsed, the ends sealed with a flour-and-water dough, the bones tied in a floured cloth and boiled 1.5–2 hours in thin meat stock or bouillon. Served at once standing upright on a platter with a warm napkin and toasted white bread.

Marrow toast from Erken's Stor kokebok 1914: marrow bones sealed with dough and boiled wrapped in a cloth in stock for 1½–2 hours, the marrow taken out, seasoned with salt and pepper and placed piping hot on toasted bread.

Mørbradstek is treated like a thick roast but cooked for less time (1½–2 hours) in a well-maintained oven heat; the sirloin is pounded and the fat should cover the tenderloin. The pan juices are skimmed and used as sauce, optionally strengthened with stock made from browned bones or bouillon cubes.

Erken's beef tenderloin (filet de bœuf) from 1914: the tenderloin is cut out of 2 kg beef loin along the membrane, cleaned, larded with pork fat, browned in butter and simmered covered for half an hour with stock. The sauce is a brown roux thinned with the tenderloin stock and seasoned with sherry and cayenne. Served with macaroni, asparagus, potato roses, chestnuts, Yorkshire pudding and horseradish.

Whole roasted, larded beef tenderloin (2 kg beef loin) cooked as à la Godard and glazed, arranged on a platter surrounded alternately by gratinated mushrooms with a chopped mushroom filling and gratinated stuffed tomatoes. From Erken's Stor kokebok 1914, p. 170.

Erken's beef tenderloin à la duchesse: 2 kg beef loin larded with strips of truffle, salted tongue and pork fat, browned in butter and roasted in a hot oven about 45 min while basting with meat stock and port. The drippings are strained and reduced. Served garnished with glazed sweetbreads, tomatoes, duchess potatoes and cress.

Erken's 1914 recipe for beef tenderloin à la Godard: 2 kg tenderloin from the beef loin is cleaned, larded with pork fat, placed on a base of finely chopped carrot, onion, celery heart, diced ham, thyme and bay leaf sweated in butter and deglazed with Madeira, roasted slowly covered in a moderate oven about 45 min with dripping butter,

Erken's beef tenderloin à la jardinière: 2 kg beef loin larded with pork strips, browned in butter and roasted in a hot oven with boiling meat stock added little by little. The drippings are strained and reduced. Served sliced and reassembled as a whole tenderloin, surrounded by separately boiled beans, cauliflower, peas, asparagus and carrots tossed in broth, melted butter, parsley, salt and sugar.

Luxurious whole-roasted beef tenderloin larded with truffle, marinated in Madeira, roasted wrapped in pork fat, then covered with a simmered white sauce with veal and onion, gratinated with Swiss cheese and Parmesan. Served with macaroni gratin with cheese, truffle and foie gras. From Erken's Stor kokebok 1914, pp. 170–171.

A short plating instruction from Erken's Stor kokebok 1914: roasted beef tenderloin garnished with asparagus set into carrot rings, potato roses, curls of carrot and parsley root, and chopped parsley.

Beef tenderloin (2 kg beef loin) larded with pork fat, browned in butter and roasted in a hot oven with boiling meat stock, served sliced with macaroni mixed with 125 g butter and 125 g grated sharp cheese, garnished with lettuce leaves and cress. From Erken's Stor kokebok 1914, page 168.

Beef tenderloin (2 kg beef loin) larded with pork fat, browned in butter and roasted in a hot oven with meat stock. The drippings are reduced for 10 minutes with mushroom stock and 1 dl white wine; 2/3 of the mushrooms are warmed in the sauce, the rest used as garnish along with lettuce, cress and tomatoes. From Erken's Stor kokebok 1914, pages 168–169.

Oxtail is marinated 5–6 hours in red wine with salt, pepper and allspice, browned in butter and braised in a hot oven with onion, carrot and pork fat in reduced wine and brown broth for a total of about 4.5 hours until the meat loosens from the bone. The sauce is strained and thickened with sago flour, and the tail is served in an earthenware pot with mushrooms and chestnut purée.

Oxtail is divided into pieces of two tail vertebrae each, boiled 4–5 hours in salted water with peppercorns, onion and carrot, breaded in melted butter and sifted rusk crumbs, and grilled over coals or fried crisp. Served with tomato sauce, sharp brown sauce or Italian sauce and vegetables.

Erken's classic roast beef from 1914: a 6 kg round roast (thick round) on the bone is salted, browned in a hot oven with onion and basted with its own fat or boiling water for about 2½ hours. The pan juices are reduced to a sauce; served in slices with potatoes, salad and cress.

Erken's rolled beef roast from 1914: 3 kg boned beef loin rubbed with onion, parsley, salt and pepper, larded with pork fat, rolled and tied, rested until the next day and roasted about 1 1/2 hours with melted butter. The pan juices are used as gravy, and whole potatoes are cooked in the pan.

Pressed salt beef (Erken 1914): hot, boiled salt beef brisket is sliced, layered in a mold under heavy weight until cold, turned out and glazed with a reddish-brown aspic; served cold.

Roast beef from Erken's Stor kokebok 1914: 2–3 kg top round or beef tenderloin rubbed with salt and pepper, covered with 125 g cold butter and roasted about 1½ hours in a hot oven with boiling water added along the way and basted every quarter hour. The pan juices are strained and reduced; served with coarsely grated horseradish and horseradish salad.

Erken's salt beef 1914: salted brisket/short rib is soaked if needed, boiled 4 hours with 1 tsp sugar and lightly salted pork, served with cauliflower, green beans, Brussels sprouts, stirred butter, and mashed potatoes.

Erken's sour pot roast from 1914: 3 kg beef is marinated overnight in vinegar and water, rubbed with salt and pepper, browned in butter and simmered under a lid for 1 1/2 hours with boiling water. The sauce is a brown roux extended with stock and sour cream, seasoned with sugar and vinegar. Variant: place the meat in fresh milk for two days and extend with the soured milk.

Erken's tournedos à l'anglaise: slices of beef tenderloin are seasoned and pan-fried or seared in butter, arranged in a crown on white bread slices fried in butter, topped with a floured and browned slice of goose liver and a thin slice of truffle.

A party dish from Erken's Stor kokebok (1914): fried tournedos of beef tenderloin arranged in a wreath with steamed bone marrow and a strained red wine sauce with onion, meat glaze, lemon juice and cold butter.

Erken's tournedos à la duchesse: seared tenderloin slices on white bread fried in butter, topped with a sautéed tomato slice, a truffle slice and boiled celeriac cut into small leaves, the whole coated with meat glaze made from repeatedly reduced and strained brown broth.

Tournedos à la moderne from Erken 1914: fried beef tenderloin slices on butter-fried white bread, topped with half a hollowed-out tomato filled with mushroom ragout, surrounded by sautéed mushrooms.