A few years ago the national champions of Bøf-sandwich had put SEVEN kinda of onions in their sandwich. Tasted it and it was awesome! Your bøfsandwich look decent as well. Apart from the grave. That did not look like a proper brun sovs at all. And the recipe seemed very odd as well.
It looked good! But as a Dane I'd say 99% of people don't make all the stuff at home. Like I'd buy the remoulade, crispy onions, pickles and pickled beetroot for sure. Then it's actually a pretty easy burger to make. Also your sauce wasn't near thick enough and the burger has to be drowning, practically fighting for it's life, because there's so much sauce. I friggin love it! 😍
Also from Denmark :) I would make the caramelized ones cook longer and get more caramelized and that gravy he made is good but needs to be a lot thicker - precisely as you said! The Remoulade looks real good but needs some blending, just a tad, its supposed to be smooth with smaller chunks in it. I would probably buy the Remou too but I'd get a "butchers made" one and the crispy onions are easy to buy here cause they are so traditional in our food. The beef patty(or 2) for me is the most important one, so I'd either buy a ground ribeye patty or selfground it as it can make or break the burger, imho.
But in most countries, getting remoulade, the crispy onions, pickles (no the whole ones won't do for this, it has to be the sliced danish kind), and pickled beetroot, is either impossible to get, or you need to get to specialty shops, or order online.
@@vrenak I'm sure that's true! I'm just saying Denmark is a bøfsandwich friendly country, so it's only making a quick pan sauce that's really harder than making a normal burger here :)
@@barath4545 True.dat. The soft/browned onions need to cook for at least 10-15 minutes to get soft and brown. (also the gravy in the video needs to be thicker, but for a first try it looks pretty damn good.)
As you'll notice, whenever you make a video about anything Danish, 90% of the audience you reach will be the very people whose culture you're trying to display. We're just really fond of attention like that. I think we can safely say you treated our monstrosity of a dish with the respect it deserves, and as such you've made a friend of our entire country. The initial pronunciation was spot on (but only that time hehehe)
It's the tiny country syndrome. Being a country with a smaller population than New York City, it's very easy to get the attention of the entire country.
You... pronounced bøfsandwich almost perfectly at the start of the video! As a Dane, I am very impressed, this is not an easy feat. The sandwich itself looks good, and you made a lot of things from scratch that we lazy people over here would just buy ready made. But your gravy does not look nearly heavy and thick enough, this is what puts this sandwich truly over the top. The Danish brun sovs (literally "brown gravy") needs to be thickened with a smørbolle ("butter ball"), usually consisting of 50% butter and 50% wheat flour. There's usually heavy cream in as well, just to make it even more unhealthy. We then color it with a very particular food coloring called "kulør", which is basically a dark caramel with a somewhat burnt and bitter taste and a hint of salt. Using this is frowned upon in most other dishes, but I must reluctantly admit that it adds something special to this particular sauce, when when you have a good fond as a base. So how do you know that you have made a good brun sovs? Well, it should be dark brown, but not too dark, and as the saying goes, the spoon should be able to stand up on its own in the gravy. (Side note: it appears that others are using a less heavy gravy than I am, which may be more authentic, but it should still be quite dark and have a deep flavor). Sorry for being that guy in the comments, but this is our national pride we're talking about :D
Hmmm... you're right that the gravy used looked way too thin and pale, and it would usually be fortified with a beef fond. But I would still say that the brown gravy you put on top of bøfsandwich, is thinner than the roux based brown sauce we serve with roasts and potatoes, which may contain heavy cream and keep the spoon standing. But yeah, we usually use a butter ball rather than cornstarch to thicken the gravy.
@@jonatana.4540 yeah it may be regional, I just grew up with the sandwich swimming in a sauce that mostly resembles the gravy of gammeldaws oksesteg or a millionbøf without the minced meat... not "stuck in the mud" like the potatoes you have with duck or pork roast at Christmas 😄 anyway I imagine that the thicker version tastes awesome as well. But it must be dark brown sauce, with more taste than beer that's been de-glacing the pan. Whether you roux it to a thick sauce or butterball a gravy, it still needs some beef stock in my opinion.
@@BenjaminVestergaard I have to admit that your version is probably more "authentic", but I tried googling it, and I get examples of both versions. You're right that the gravy needs to be light enough to cover the sandwich and sort of run down create a gravy lake on the plate. I would never use cornstarch, though, as it creates kind of a thin and "glassy" look. But it wouldn't be a true classic dish if everyone wasn't arguing about how to make it properly, would it? :D
Yeah, it seems like an insane amount of work. However, if you’re Danish all these condiments are stables that most people already have in their fridge or pantry, so apart from having to make the gravy, it wouldn’t be more time consuming than making a regular burger.
The pickles and the remoulade and the fried onions are all staple items in Danish supermarkets. Natively, the fried onions would come out of a plastic bag, dry and crisp.
I feel like the beauty of the sandwich (in general) is that they are not complicated. Once you get to this level of preparation I feel like it's not a sandwich anymore and more of an actual prepared meal, even if it is on a bun.
You can buy all the prepared ingredients in a Danish grocery store. Typically you would already have the remoulade, ristede løg / fried onions, the pickled beets and cucumbers in your home, then just have to buy the meat and buns. The gravy would likely be a leftover from an earlier meal but can also be bought in a store. Edit: forgot the caramelized onions. I actually haven’t seen those in a store but they are easy to make yourself.
It's not the kind of thing you generally make at home in Denmark. However, most Danes have the pickles, pickled beetroot, remoulade, fried onions etc. as a staple in the fridge and pantry. This is a "grillbar" type of food. I guess it would equate to an American diner. It goes way, way back. Hot dogs, pork belly sandwiches, meatball sandwiches, fish and chips (fiskefilet) and a half/whole fried chicken with fries, pickles and gravy etc. Before the burger as we know it ever came to Denmark, we had the Bøfsandwich. Probably even before the concept of the modern burger was conceived.
As a Dane, I have nothing but respect for doing everything by the book and from scratch. And I would like to extend a "thank you" on behalf of all Jutlanders to your recipe guy, the gravy is indeed essential and most be poured on top.
New subscriber here, and I wanted to say that I REALLY like that your videos are short, concise, and to the point. You don't put a bunch of unnecessary nonsense in your videos and that makes them extremely binge-able. Great job!
In Denmark Burger king even have a Danish Bøfsandwich on their menu, but it's the Copenhagen version without gravy and pickled beetroot. The original with all the toppings, is mainly sold in Jylland (Jutland).
This is honestly hilarious. I don't think I've ever had one that was made that way but honestly good on you for putting all of that effort into it. I guess for people who has never had it before and you don't have access to our local roasted onion, pickled cucumber, and remoulade you'd have to just make a version of those things and hope for the best. I would love to see what you'd think of the authentic version straight from one of our local joints and how it compares to your version. The gravy looked significantly different as well. Just all around a very entertaining video.
My thought was “Don’t ever make me grab that soggy bun again” before you mentioned it was supposed to be eaten with a knife and fork. So I was definitely hearing a “WE DIDN’T!” in my head because of that
@@OhioGuy216 Great Dane, Grand danois or simply stor dansk hund, is danish and this has been recognized as a danish breed. In some of the first German dog shows and described clasifications from the 1860'es, both Broholmeren and stor dansk hund aka Grand Danois is put in a category of breeds of what is clasified as "Klasse 26 Dänische Doggen". But in 1864 Denmark experienced a humiliating defeat against Germany and later Otto von Bismarck became chacelor of Germany and the new former dansish area of Sønderjylland. He wanted a great symbol for his new country and chose the Great Dane, and with all national symbols and spoils of war he claimed it was a part of deutche dogge. Germany never changed this part of history and was under Hitlers reich reinforced. In cource of German agressors towards Denmark and their need for a national symbol the FCI never corrected Germany in their notion that the Great Dane was a part of deutche dogge. But Denmarks has multible times asked FCI what their opinion is on the origin of Grand Danois and they have always stated that it is a danish breed. As a conclusion I wil cite FCI when asked in 1937: "For the FCI, this breed has always been - and remains - a national, Danish breed, and only the standard registered by the Danish Kennel Club is official in our eyes." Sources: Vore Hunde" (redaktør Eugen Colding, januar 1901, s. 79). Historiske arkiver ved Grand Danois Klubben i Danmark. Referat fra FCIs generalforsamling 22. juli 1937 i Paris. Tilstillet af FCI til Dansk Kennel Klub i fax dateret
Great pronunciation on bøfsandwich. A very Well executed take on bøfsandwich. I would claim its not entirely a proper one, but it is a very good take on it, with a few twists i might try myself. Just stumbled upon your Channel, like the form of it all. Keep going.
When a sandwich is a solid ten that second bite really shows your enjoyment. When a sandwich is below a five you have to force yourself to take a second bite.
Should you happen to have any piccalilli left, I heartily recommend putting it in a sandwich with bacon (or ham, or the pork product of your choice), fried egg, mayo, and either fries or potato sticks. It's an amazing sandwich.
This is a lot of preperation, but as stated, most of us danes buy the majority premade. Especially the remoulade and pickes and crispy fried onions. Wonderful video!
It looks great. Props for making all the fixings from scratch, here in Denmark everything but the brown onions (thats what we call the grilled ones) and patty (of course) is readily available premade in the market. I think most people will have them ready in the cupboard, actually, as they are very common. The gravy looked a little thin though, and not made how we make it (or buy premade). It is supposed to be a thick, dark brown gravy made typically with some HP sauce, Worcestershire sauce, full fat cream, a butter/flour thickener, spices and most importantly Sovsekulør! (Gravy colour)
Notes from a dane 1. No one makes everything from scratch anymore. Everything is prebought. 2. When making pickled beetroot, I wouldn't use star anise. The traditional pickeling in Denmark is just vinegar & sugar. Oh, and slice it, dont dice it. 3. No one crisps their own onions. We just buy them in the supermarket 4. More gravy. Just more. Good job on it :D It is a great, weird sandwich. It is a bit much, but yeah..
As a dane I can positively say that the laughter when you bite in to it, is exactly the sound danes would make if they saw you eating one using your hands. 😄 But I tip my hat to you. I'd order a bøfsandwich from you any day.
Note about the onion - shallots are much sharper than normal yellow or white onions, so you ideally might want to use less or keep it just a normal onion.
Dane here. Funny thing is, depending on where in Denmark you are - It is either no gravy, thin brown gravy like in the video or thickened brown gravy. And it is something that parts the country with a passion. :D (The same with the cake "brunsviger", if it is with or without whipped cream, with or without frosting and then again with our without jam :) )
Gravy "to thin" and usually more brown, and you dont eat this with your hands, that is a first time for me to see someone doing that haha 🙂 some danes do half half of brown gravy and bearnaise also, it is a matter of taste tho, full brown here.
Places that also serve a proper pork roast sandwich will have plenty of pork roast stock to use for a classic Danish brown sauce, which is a kind of sauce velouté, but rounded of with cream and coloured a dark brown using caramel food colouring. Oh, and in Danish, the common word for sauce is "sovs", and we like to say that "it's called sovs if there is plenty of it." When I have had bøfsandwich, the entire plate would be like a lake of sovs. And there is no way it would make any sense to eat this without a fork and knife!
So.. in Denmark most if not all ingredients can be purchased in stores. Its only the gravy you usually want to make yourself, but you can buy that too. Also, remoulade is more or less just blended pickles in mayo.
The remix for this sammich should include coarsely pulsing cubed pickled beets with freshly grated horseradish in a food processor till well mixed. One could also play with gochujang or kimchi and beets. Hell, one could even consider kimchi'd beets if they dare to dream. I love horseradish and beet sauce. Beets are amazing, when done right. But I am such a fan I will even eat canned beets out of the can. I blame my Polish ancestors. Edit: I have decided I need to make beet kimchi and horseradish kimchi. And then put it on this sammich.
@@WordAte Horseradish is used on a different Danish sandwich with minced beef. This is the "pariserbøf" (or sometimes also called "parisertoast" - "Parisian" although it probably has no actual connection to Paris or France at all.) A slice of bread is coated with a fairly thick layer of raw minced lean beef (at least 200 g, I'd say) seasoned with salt and black pepper on one side, which is then fried in butter in a pan. (I believe the meat side should be fried first, then the bread side, but I'm not sure. Current recipes I could find cook the meat on both sides as a burger, for food safety reasons, but I don't believe that that is actually authentic.) The sandwich is then served with: chopped or diced (fine) pickled red beet, diced raw onion (often red onions), pickled capers, cornichons or diced pickled gherkins, and coarsly grated horseradish, and finally a raw egg yolk. A dash of Worcestershire sauce can be added to taste before eating. (With fork and knife obviously, this is an open sandwich.) These exact garnishes are also commonly used in Denmark for beef ta(r)tare, and I suspect that it originated as a ta(r)tare sandwich, that was fried to please a customer who did not like completely raw meat. Note that although many restaurants will fry the beef on both sides (and serve it with pasteurised yolk in a tiny cup, all in the name of "food safety"), it will remain raw or pink if done the way I described, and of course this requires ta(r)tare quality beef. The bread slice could probably be "buttered" with a thin layer of mustard under the meat. Or toast the bread first on both sides and don't cook the beef at all for a ta(r)tare beef sandwich... :-) Either way, it is absolutely delicious!
I salute your devotion to your art (as always). Wish I could have been there to eat the leftovers. And, roll on the debate on how to pronounce anise!! 😆
Very impressive! Normally I object to pouring something over a sandwich (in my opinion it kind of defeats the purpose of making it a sandwich), but like with the French Dip, I would make an exception here.
You did a great job on this, other sandwhiches we have you should try is, Flæskestegssandwich, Frikedellesandwich and the open face sandwhich "Stjerneskud" I think you'll love that but bøfsandwich is amazing aswell.
1. I truly don't understand the American hatred for beetroot. 2. Got to love someone who will give a 10/10 but also acknowledge it's not something to ever make themselves ever again
Use store bought Remoulade, Rødbeder (red beets), Agurkesalat (Pickled cucumber) and ristede løg (fried onions). grease the pan, throw in onions, let them soften up. then throw on the patty and fry them together. When done, remove, and add butter to the pan (without cleaning it ofcourse) stir in flour, add beef stock, salt and pepper. Then assemble. Way faster and easier. almost as good :)
Fun fact: The first recognized burger was served by Danish emigrant Louis Lassen at Louis Lunch (and you can still get it there) - so this made it over the pond and came home.
store buy everything but the patty and sauce then the work becomes more reasonable. you can also save some clean up by making gravy and onions in same pan as the beef. leave the prep work for the restaurants ;)
Excellent attempt, as others have notes the gravy was a bit on the thin side and ideally you have some onions in that as well. and it's lacking the sunny egg. (also sliced beets are easier to work into a burger, diced is mostly useful for sides.)
If a sandwich is supposed to be a quick meal, bringing together leftovers and bits and bobs from the pantry and fridge. Then this is the anathema of the concept.
Most of those things are pantry staples. pickled beetroot, remoulade, crispy onion, pickled cucumber. these are all extremely common pantry items in denmark. BUT this is definitely not a common sandwich to make at home. but it is a stable in almost every grill in denmark.
Not if you're Danish. All of these things are pantry staples here that you just buy from the store. We don't make the remoulade, fried onion and pickles from scratch. A common Danish food to make for dinner would be basically Salisbury Steak (Hakkebøf med løg). Beef patties with a brown roux gravy. Common with caramelized onions and pickles on the side along with boiled potatoes. You make the gravy for dinner and the onions. The following day you may still have gravy, patties (bøf) and caramelized onions leftover. You reheat and assemble. Everything else you need is already in the fridge/pantry. But it isn't the kind of food you really make at home here anyway. It's the kind of thing you'd get at diners before burgers were invented.
This is the most insane way of making a bøfsandwich. Don't let this video deter you. Don't get me wrong it looks amazing and i wish i could try it but search youtube for a more easy, simple and expedient way of making it for normal people.
Respect for making this from scratch. It goes too much into burger territory for my taste. (Even if burgers are technically sandwiches). I want more Smørrebrød!
Compliments on the pronounciation of the name "bøfsandwich"... Great recipe. Used to be a staple in DK. Served with fries. This version is really good. Nowadays it's more the american style hamburger and there's nothing wrong about that...
I mean, sure: piccallilly for remoulade; pickles; pickled beet; it's a long process. But all three of those are meant for storing the produce for months. Just pickle up a lot and have it for whenever :) make it some days in advance and spread out that workload.
You knew very well that monster was going to be a 50 out of 10. The only plus up I would like to see is adding a little Haitian Pikliz, for a little heat. That might be delicious.
Ok presumably you'd already have jars of pickle slices, pickled beets, and piccalilli/remoulade, so that you'd basically just need to do the onions, burger, and gravy. Which is reasonable enough.
idk how they doing it in the cities, but out here in the countryside, if you put mustard in the bøfsandwich, be prepared for getting it thrown back, gravy needs to be thick, like to the point where it is barely moving, some of the steps was over complicated, but that is probably the recipe you followed.
You can't plus it up because the original recipe used all the ingredients in the whole world
Any sandwich that asks for the 3 forms of onion, raw, caramelized, and fried, immediately has my attention.
Your triple onion farts will get everyone's attention.
@@themonkeyhand farts are part of life.... an amuzing part that is! Rgds a Dane
Dane here, imho, the Boef Sandwich identity is exactly those 3 kinds of onions that must be present.
Leonardo DiCaprio in Django Unchained smiling nod gif 😂😂
A few years ago the national champions of Bøf-sandwich had put SEVEN kinda of onions in their sandwich. Tasted it and it was awesome!
Your bøfsandwich look decent as well. Apart from the grave. That did not look like a proper brun sovs at all. And the recipe seemed very odd as well.
It looked good!
But as a Dane I'd say 99% of people don't make all the stuff at home. Like I'd buy the remoulade, crispy onions, pickles and pickled beetroot for sure. Then it's actually a pretty easy burger to make.
Also your sauce wasn't near thick enough and the burger has to be drowning, practically fighting for it's life, because there's so much sauce.
I friggin love it! 😍
Also from Denmark :)
I would make the caramelized ones cook longer and get more caramelized and that gravy he made is good but needs to be a lot thicker - precisely as you said!
The Remoulade looks real good but needs some blending, just a tad, its supposed to be smooth with smaller chunks in it.
I would probably buy the Remou too but I'd get a "butchers made" one and the crispy onions are easy to buy here cause they are so traditional in our food.
The beef patty(or 2) for me is the most important one, so I'd either buy a ground ribeye patty or selfground it as it can make or break the burger, imho.
But in most countries, getting remoulade, the crispy onions, pickles (no the whole ones won't do for this, it has to be the sliced danish kind), and pickled beetroot, is either impossible to get, or you need to get to specialty shops, or order online.
@@vrenak I'm sure that's true! I'm just saying Denmark is a bøfsandwich friendly country, so it's only making a quick pan sauce that's really harder than making a normal burger here :)
The gravy also misses som kulør, it's supposed to be dark brown.
@@barath4545 True.dat. The soft/browned onions need to cook for at least 10-15 minutes to get soft and brown. (also the gravy in the video needs to be thicker, but for a first try it looks pretty damn good.)
As you'll notice, whenever you make a video about anything Danish, 90% of the audience you reach will be the very people whose culture you're trying to display. We're just really fond of attention like that.
I think we can safely say you treated our monstrosity of a dish with the respect it deserves, and as such you've made a friend of our entire country. The initial pronunciation was spot on (but only that time hehehe)
It's the tiny country syndrome. Being a country with a smaller population than New York City, it's very easy to get the attention of the entire country.
It's not a monstrosity. It's a perversity... which is even better :P
You... pronounced bøfsandwich almost perfectly at the start of the video! As a Dane, I am very impressed, this is not an easy feat. The sandwich itself looks good, and you made a lot of things from scratch that we lazy people over here would just buy ready made. But your gravy does not look nearly heavy and thick enough, this is what puts this sandwich truly over the top. The Danish brun sovs (literally "brown gravy") needs to be thickened with a smørbolle ("butter ball"), usually consisting of 50% butter and 50% wheat flour. There's usually heavy cream in as well, just to make it even more unhealthy. We then color it with a very particular food coloring called "kulør", which is basically a dark caramel with a somewhat burnt and bitter taste and a hint of salt. Using this is frowned upon in most other dishes, but I must reluctantly admit that it adds something special to this particular sauce, when when you have a good fond as a base. So how do you know that you have made a good brun sovs? Well, it should be dark brown, but not too dark, and as the saying goes, the spoon should be able to stand up on its own in the gravy. (Side note: it appears that others are using a less heavy gravy than I am, which may be more authentic, but it should still be quite dark and have a deep flavor).
Sorry for being that guy in the comments, but this is our national pride we're talking about :D
Hmmm... you're right that the gravy used looked way too thin and pale, and it would usually be fortified with a beef fond.
But I would still say that the brown gravy you put on top of bøfsandwich, is thinner than the roux based brown sauce we serve with roasts and potatoes, which may contain heavy cream and keep the spoon standing.
But yeah, we usually use a butter ball rather than cornstarch to thicken the gravy.
@@BenjaminVestergaard You have a point, and there might be regional differences for sure. I prefer the really heavy version myself though.
Came here to compliment the pronunciation.
@@jonatana.4540 yeah it may be regional, I just grew up with the sandwich swimming in a sauce that mostly resembles the gravy of gammeldaws oksesteg or a millionbøf without the minced meat... not "stuck in the mud" like the potatoes you have with duck or pork roast at Christmas 😄 anyway I imagine that the thicker version tastes awesome as well.
But it must be dark brown sauce, with more taste than beer that's been de-glacing the pan. Whether you roux it to a thick sauce or butterball a gravy, it still needs some beef stock in my opinion.
@@BenjaminVestergaard I have to admit that your version is probably more "authentic", but I tried googling it, and I get examples of both versions. You're right that the gravy needs to be light enough to cover the sandwich and sort of run down create a gravy lake on the plate. I would never use cornstarch, though, as it creates kind of a thin and "glassy" look. But it wouldn't be a true classic dish if everyone wasn't arguing about how to make it properly, would it? :D
Holy ridiculous amount of preparation Batman
Yeah he lost me at rinsing the vegetables for 3 to 5 minutes.
Yeah, it seems like an insane amount of work. However, if you’re Danish all these condiments are stables that most people already have in their fridge or pantry, so apart from having to make the gravy, it wouldn’t be more time consuming than making a regular burger.
Except for the beef patty and brown sauce, you can buy everything premade at the store.
Yeah, if you buy your gravy you loose your citizenship!!
The pickles and the remoulade and the fried onions are all staple items in Danish supermarkets. Natively, the fried onions would come out of a plastic bag, dry and crisp.
I have eaten a bunch of these in my life as I happen to be a Dane. Glad that you liked it. And your pronunciation wasn’t far off.
I feel like the beauty of the sandwich (in general) is that they are not complicated. Once you get to this level of preparation I feel like it's not a sandwich anymore and more of an actual prepared meal, even if it is on a bun.
It’s definitely more of a restaurant sammich
usually people would have store pickles (picalilli, pickles and beetroot) on hand, which would help a lot.
That's a burger to me.
You can buy all the prepared ingredients in a Danish grocery store. Typically you would already have the remoulade, ristede løg / fried onions, the pickled beets and cucumbers in your home, then just have to buy the meat and buns. The gravy would likely be a leftover from an earlier meal but can also be bought in a store.
Edit: forgot the caramelized onions. I actually haven’t seen those in a store but they are easy to make yourself.
It's not the kind of thing you generally make at home in Denmark. However, most Danes have the pickles, pickled beetroot, remoulade, fried onions etc. as a staple in the fridge and pantry.
This is a "grillbar" type of food. I guess it would equate to an American diner. It goes way, way back. Hot dogs, pork belly sandwiches, meatball sandwiches, fish and chips (fiskefilet) and a half/whole fried chicken with fries, pickles and gravy etc.
Before the burger as we know it ever came to Denmark, we had the Bøfsandwich. Probably even before the concept of the modern burger was conceived.
As a Dane, I have nothing but respect for doing everything by the book and from scratch. And I would like to extend a "thank you" on behalf of all Jutlanders to your recipe guy, the gravy is indeed essential and most be poured on top.
I'm exhausted just thinking about the cleanup....
No plus ups because this sandwich has literally everything on it.
I reckon this might be your most complicated sandwich yet.
Another danish burger/sandwich, the "flæskestegssandwich" is even more work :P
@@JesperSandgreen Neej, det bare en skive flæskesteg, rødkål, pickles, mayo eller remoulade
@@myselfallways and 3 out of 5 of those you can't pick up in a regular American supermarket, and so will have to be made from scratch lol
Great video, and as you mentioned the bøfsandwich ingredients are available readymade in Danish supermarkets so we Danes can make it in a jiffy.
New subscriber here, and I wanted to say that I REALLY like that your videos are short, concise, and to the point. You don't put a bunch of unnecessary nonsense in your videos and that makes them extremely binge-able. Great job!
Always makes sure we have time for a sandwich every day
In Denmark Burger king even have a Danish Bøfsandwich on their menu, but it's the Copenhagen version without gravy and pickled beetroot. The original with all the toppings, is mainly sold in Jylland (Jutland).
This is honestly hilarious. I don't think I've ever had one that was made that way but honestly good on you for putting all of that effort into it.
I guess for people who has never had it before and you don't have access to our local roasted onion, pickled cucumber, and remoulade you'd have to just make a version of those things and hope for the best.
I would love to see what you'd think of the authentic version straight from one of our local joints and how it compares to your version. The gravy looked significantly different as well. Just all around a very entertaining video.
My thought was “Don’t ever make me grab that soggy bun again” before you mentioned it was supposed to be eaten with a knife and fork. So I was definitely hearing a “WE DIDN’T!” in my head because of that
The Great Dane of sandwiches. 😊
Great Danes are actually German though. I’d say it’s the Broholmer of sandwiches. That’s actually the national dog of Denmark as well!
@@OhioGuy216 certainly is beefy 😉
@@OhioGuy216 Great Dane, Grand danois or simply stor dansk hund, is danish and this has been recognized as a danish breed.
In some of the first German dog shows and described clasifications from the 1860'es, both Broholmeren and stor dansk hund aka Grand Danois is put in a category of breeds of what is clasified as "Klasse 26 Dänische Doggen".
But in 1864 Denmark experienced a humiliating defeat against Germany and later Otto von Bismarck became chacelor of Germany and the new former dansish area of Sønderjylland.
He wanted a great symbol for his new country and chose the Great Dane, and with all national symbols and spoils of war he claimed it was a part of deutche dogge.
Germany never changed this part of history and was under Hitlers reich reinforced.
In cource of German agressors towards Denmark and their need for a national symbol the FCI never corrected Germany in their notion that the Great Dane was a part of deutche dogge.
But Denmarks has multible times asked FCI what their opinion is on the origin of Grand Danois and they have always stated that it is a danish breed.
As a conclusion I wil cite FCI when asked in 1937: "For the FCI, this breed has always been - and remains - a national, Danish breed, and only the standard registered by the Danish Kennel Club is official in our eyes."
Sources:
Vore Hunde" (redaktør Eugen Colding, januar 1901, s. 79).
Historiske arkiver ved Grand Danois Klubben i Danmark.
Referat fra FCIs generalforsamling 22. juli 1937 i Paris. Tilstillet af FCI til Dansk Kennel Klub i fax dateret
@@peterhivang8365 Sorry, it’s a German dog. You can quote Danish sources all you want. I go by verified information. Take care.
@@peterhivang8365 speaking of Hitler, maybe the German shepherd is actually Austrian 🙃
One of the most beautiful things I have ever seen. Well done Barry.
Just wanted to say I got hooked in the first 5 seconds. Foreigners usually slaugther words with Ø but you pronounced it perfectly. Kudos!
Great pronunciation on bøfsandwich.
A very Well executed take on bøfsandwich. I would claim its not entirely a proper one, but it is a very good take on it, with a few twists i might try myself.
Just stumbled upon your Channel, like the form of it all. Keep going.
Absolute dedication to the Sandwich. I salute you!
When a sandwich is a solid ten that second bite really shows your enjoyment. When a sandwich is below a five you have to force yourself to take a second bite.
Should you happen to have any piccalilli left, I heartily recommend putting it in a sandwich with bacon (or ham, or the pork product of your choice), fried egg, mayo, and either fries or potato sticks. It's an amazing sandwich.
I appreciate the immense amount of effort Barry
Excellent Bøfsandwich, good job, looks delicious and you made it really well, greetings from Denmark.
This sandwich is a masterpiece and your method of partaking was just the chef's kiss. Bravo!
This is a lot of preperation, but as stated, most of us danes buy the majority premade. Especially the remoulade and pickes and crispy fried onions. Wonderful video!
Pretty decent Åkande ( Means water lily, because the liquid hides the bottom parts) 7.9/10. Well done!
It looks great. Props for making all the fixings from scratch, here in Denmark everything but the brown onions (thats what we call the grilled ones) and patty (of course) is readily available premade in the market. I think most people will have them ready in the cupboard, actually, as they are very common. The gravy looked a little thin though, and not made how we make it (or buy premade). It is supposed to be a thick, dark brown gravy made typically with some HP sauce, Worcestershire sauce, full fat cream, a butter/flour thickener, spices and most importantly Sovsekulør! (Gravy colour)
Notes from a dane
1. No one makes everything from scratch anymore. Everything is prebought.
2. When making pickled beetroot, I wouldn't use star anise. The traditional pickeling in Denmark is just vinegar & sugar. Oh, and slice it, dont dice it.
3. No one crisps their own onions. We just buy them in the supermarket
4. More gravy. Just more.
Good job on it :D It is a great, weird sandwich. It is a bit much, but yeah..
If ever there was a sandwich worthy of a nap 😂
A sandwich needing two costume changes is now a play with a stage manager
Man, that looks good and solid. Kudos from Denmark.
As a dane I can positively say that the laughter when you bite in to it, is exactly the sound danes would make if they saw you eating one using your hands. 😄 But I tip my hat to you. I'd order a bøfsandwich from you any day.
3:42 the giggle says it all!
Note about the onion - shallots are much sharper than normal yellow or white onions, so you ideally might want to use less or keep it just a normal onion.
Dane here.
Funny thing is, depending on where in Denmark you are - It is either no gravy, thin brown gravy like in the video or thickened brown gravy. And it is something that parts the country with a passion. :D (The same with the cake "brunsviger", if it is with or without whipped cream, with or without frosting and then again with our without jam :) )
One of the best-looking sandwiches you've done IMO.
I love pickles. The pickalilli and pickled beet look really good. It is indeed a “beast of a sandwich” and looks absolutely delicious!
Gravy "to thin" and usually more brown, and you dont eat this with your hands, that is a first time for me to see someone doing that haha 🙂
some danes do half half of brown gravy and bearnaise also, it is a matter of taste tho, full brown here.
Places that also serve a proper pork roast sandwich will have plenty of pork roast stock to use for a classic Danish brown sauce, which is a kind of sauce velouté, but rounded of with cream and coloured a dark brown using caramel food colouring.
Oh, and in Danish, the common word for sauce is "sovs", and we like to say that "it's called sovs if there is plenty of it." When I have had bøfsandwich, the entire plate would be like a lake of sovs. And there is no way it would make any sense to eat this without a fork and knife!
So.. in Denmark most if not all ingredients can be purchased in stores. Its only the gravy you usually want to make yourself, but you can buy that too.
Also, remoulade is more or less just blended pickles in mayo.
The remix for this sammich should include coarsely pulsing cubed pickled beets with freshly grated horseradish in a food processor till well mixed. One could also play with gochujang or kimchi and beets. Hell, one could even consider kimchi'd beets if they dare to dream.
I love horseradish and beet sauce. Beets are amazing, when done right. But I am such a fan I will even eat canned beets out of the can. I blame my Polish ancestors.
Edit: I have decided I need to make beet kimchi and horseradish kimchi. And then put it on this sammich.
@@WordAte Horseradish is used on a different Danish sandwich with minced beef. This is the "pariserbøf" (or sometimes also called "parisertoast" - "Parisian" although it probably has no actual connection to Paris or France at all.)
A slice of bread is coated with a fairly thick layer of raw minced lean beef (at least 200 g, I'd say) seasoned with salt and black pepper on one side, which is then fried in butter in a pan. (I believe the meat side should be fried first, then the bread side, but I'm not sure. Current recipes I could find cook the meat on both sides as a burger, for food safety reasons, but I don't believe that that is actually authentic.)
The sandwich is then served with: chopped or diced (fine) pickled red beet, diced raw onion (often red onions), pickled capers, cornichons or diced pickled gherkins, and coarsly grated horseradish, and finally a raw egg yolk. A dash of Worcestershire sauce can be added to taste before eating. (With fork and knife obviously, this is an open sandwich.)
These exact garnishes are also commonly used in Denmark for beef ta(r)tare, and I suspect that it originated as a ta(r)tare sandwich, that was fried to please a customer who did not like completely raw meat.
Note that although many restaurants will fry the beef on both sides (and serve it with pasteurised yolk in a tiny cup, all in the name of "food safety"), it will remain raw or pink if done the way I described, and of course this requires ta(r)tare quality beef. The bread slice could probably be "buttered" with a thin layer of mustard under the meat. Or toast the bread first on both sides and don't cook the beef at all for a ta(r)tare beef sandwich... :-)
Either way, it is absolutely delicious!
Oh, and I would not be surprised if one or two pickled anchovy fillets would be a nice touch also.
I salute your devotion to your art (as always). Wish I could have been there to eat the leftovers. And, roll on the debate on how to pronounce anise!! 😆
Seems like a yummy sandwich to enjoy on a summer evening on the back porch…I'm going to start cooking it now.
Wow looks incredible! Too much work but yeah I'd order one if I ever had the chance. Great work!
There is, of course, a national championship in bøfsandwich in Denmark every year.
Very impressive! Normally I object to pouring something over a sandwich (in my opinion it kind of defeats the purpose of making it a sandwich), but like with the French Dip, I would make an exception here.
Fights have started over whether or not to pour gravy over the patty or the entire sandwich...
@@nielsegense You do patty *and* sandwich, duh
Heh, so much work for four and a half minutes. Thanks!
You did a great job on this, other sandwhiches we have you should try is, Flæskestegssandwich, Frikedellesandwich and the open face sandwhich "Stjerneskud" I think you'll love that but bøfsandwich is amazing aswell.
Stjerneskud on rye or wheat? 😀
@ Definitely wheat bread, specifically toasted in butter
Yeah! The Hotdogjudge is always to be trusted when it comes to bøfsandwich - and a nice and friendly guy as well
1. I truly don't understand the American hatred for beetroot.
2. Got to love someone who will give a 10/10 but also acknowledge it's not something to ever make themselves ever again
Respect for making everything from scratch!
Thank you for a great video.
As a Dane, the sauce is normally a thick brown sauce, and normally not made with beer.
But you’re results looked great
Yeah this was definitely a "sauce" and not a "sovs" ahaha
Use store bought Remoulade, Rødbeder (red beets), Agurkesalat (Pickled cucumber) and ristede løg (fried onions).
grease the pan, throw in onions, let them soften up. then throw on the patty and fry them together. When done, remove, and add butter to the pan (without cleaning it ofcourse) stir in flour, add beef stock, salt and pepper. Then assemble.
Way faster and easier. almost as good :)
You can use the water from boiling beets to make bread and noodles. The bread and noodles don’t taste like beets but have an earthy taste.
I recognized that North Coast Brewing Scrimshaw Pilsner! I love that beer!
The beet isn't supposed to be diced, but sliced, so its easier to layer.
That was a fantastic first bite! Grab it and go for it!
woah that looks crazy
Damn you made that look so good !! it looks way better than the ones I get here in town :D
Bøfsandwich should be absolutely covered in that gravy and that is also why it's not a hand held sandwich.
Fun fact: The first recognized burger was served by Danish emigrant Louis Lassen at Louis Lunch (and you can still get it there) - so this made it over the pond and came home.
Given all the work you put into it, it would be maddening if this sandwich was anything less than a high 8.
store buy everything but the patty and sauce then the work becomes more reasonable. you can also save some clean up by making gravy and onions in same pan as the beef. leave the prep work for the restaurants ;)
Even though I saw the thumbnail, I was still surprised when it became clear that this is basically a smothered burger lol
“I don’t like beets.”
*Dwight Schrute requests your location.*
Excellent attempt, as others have notes the gravy was a bit on the thin side and ideally you have some onions in that as well. and it's lacking the sunny egg.
(also sliced beets are easier to work into a burger, diced is mostly useful for sides.)
If a sandwich is supposed to be a quick meal, bringing together leftovers and bits and bobs from the pantry and fridge. Then this is the anathema of the concept.
Most of those things are pantry staples. pickled beetroot, remoulade, crispy onion, pickled cucumber. these are all extremely common pantry items in denmark. BUT this is definitely not a common sandwich to make at home. but it is a stable in almost every grill in denmark.
Not if you're Danish. All of these things are pantry staples here that you just buy from the store. We don't make the remoulade, fried onion and pickles from scratch.
A common Danish food to make for dinner would be basically Salisbury Steak (Hakkebøf med løg). Beef patties with a brown roux gravy. Common with caramelized onions and pickles on the side along with boiled potatoes.
You make the gravy for dinner and the onions. The following day you may still have gravy, patties (bøf) and caramelized onions leftover. You reheat and assemble. Everything else you need is already in the fridge/pantry.
But it isn't the kind of food you really make at home here anyway. It's the kind of thing you'd get at diners before burgers were invented.
Great sandwich and great video!
when somebody laughs when tasting something, that's when you know it's REALLY good.
This is the most insane way of making a bøfsandwich. Don't let this video deter you. Don't get me wrong it looks amazing and i wish i could try it but search youtube for a more easy, simple and expedient way of making it for normal people.
International Sandwich Sunday is my favorite time of the year!😊
Pickling onions are called pearl onions, creamers, button onions or baby onions in the US. Shallots are milder and sweeter than pickling onions.
I'm glad you kept the apron on.
Respect for making this from scratch. It goes too much into burger territory for my taste. (Even if burgers are technically sandwiches). I want more Smørrebrød!
this sandwich is a commitment!
More work than I would ever go through for anything.
This is your best video ever. The look on your face trying that was brilliant haha!
Compliments on the pronounciation of the name "bøfsandwich"...
Great recipe. Used to be a staple in DK. Served with fries. This version is really good.
Nowadays it's more the american style hamburger and there's nothing wrong about that...
Never seen that recepie in Denmark. I been living here all my life. And hold the sauce!
What a sandwich! Three days of prep!
I mean, sure: piccallilly for remoulade; pickles; pickled beet; it's a long process. But all three of those are meant for storing the produce for months. Just pickle up a lot and have it for whenever :) make it some days in advance and spread out that workload.
I’m so glad it didn’t suck after all that work
savage eating it with the hands love it
You knew very well that monster was going to be a 50 out of 10.
The only plus up I would like to see is adding a little Haitian Pikliz, for a little heat. That might be delicious.
Some say the first person to order this is still waiting for their lunch to this day.
Oh god, I accidentally skipped ahead to 2:00 and thought I'd witnessed a terrible accident. "We're gonna need another band-aid for Barry!"
In Australia we have beets in our hamburger. Very popular.
Looks good!
Well done making from scratch :^)
1:39 A Beet
A whole Beet
And nothing but the Beet.
I liked that after making all that stuff from scratch that you used commercial mustard!
Day-um, looks interesting and tasty! Here's to the algorithm. Thanks Barry!
The Barry giggles get me.😂❤
I wish you and the guys from Jolly/Korean Englishman could do some sort of collab that would be awesome!!
That actually looked delicious
Ok presumably you'd already have jars of pickle slices, pickled beets, and piccalilli/remoulade, so that you'd basically just need to do the onions, burger, and gravy. Which is reasonable enough.
Just when I was sure this was going to be a knife and fork sandwich... lol
idk how they doing it in the cities, but out here in the countryside, if you put mustard in the bøfsandwich, be prepared for getting it thrown back, gravy needs to be thick, like to the point where it is barely moving, some of the steps was over complicated, but that is probably the recipe you followed.
Love me some pickled beets. Looks like a delicious mess. Thanks Barry.👍👍