Traditional winter, creamy snow, glazed carrots, Viking beef roast. All in one.
During the long, cold winters, the Swedish stock food supplies by preserving meat, fish, fruits, and vegetables. The Swedish Vikings were the first to discover America and to establish the Russian state. Nevertheless, the food history remembers them as the discoverers of Glazed carrots which go best with Swedish beef roast.
12 small carrots
2 Tablespoons butter
2 teaspoons sugar
Rinse the carrots and boil them in salted water until tender.
Drain and peel while the carrots are still hot.
Melt the butter and sugar (may add some mustard) in a saucepan and add carrots, leaving them until they are well covered with glaze.
Swedish Beef Roast
1 tb Butter
5 lb Beef chuck or rump roast
4 Anchovies, chopped (opt)
1 Onion, minced
2 ts Salt
1 Bay leaf
1 tb Brown sugar
1 tb Vinegar
1 tb Whiskey
1 c Water Servings: 6
Melt butter in a heavy kettle or deep frying pan.
Add beef roast and brown well on all sides. Add anchovies, onion, salt, bay leaf, peppercorns, sugar vinegar, whiskey and water.
Cover tightly and cook slowly 2 to 2-1/2 hours or until meat is tender.
Serve roast with the pan juice. (The pan juice may be thickened for gravy. One-half cup of cream added makes a delicious gravy.)