Just the name makes me hungry! For me, a shoemaker’s box is a highlight in Swedish “home cooking.” We don’t know how the dish got its name – but a guess is that it traditionally consists of two pieces of meat (a small and a large) in the form of a shoe that may have had some significance. Shoemaker’s box is the regional dish of Närke in Sweden.
The garnish consists of crispy bacon, chopped chives, or leeks;
A few words along the way.
- The meat: For the luxury version of this dish, we use a fillet of beef t – but one can choose another kind of meat – the main thing is to select somewhat tender beef. Count on 4,05 oz (120 grams) of meat per serving.
- Bacon: you can also choose smoked bacon or pork loin.
- The sauce: you can make an excellent red wine sauce below; you get a quick variation. I use concentrated fond (veal fond) in this sauce, but you can choose something else you have at home.
- Ghee is a kind of clarified butter – you can buy it in well-stocked grocery stores or make it yourself. If you do not have “ghee” at home or have difficulty obtaining it, use butter or oil instead.
- Vegetables: Choose the vegetable as an accessory that you like – it can be carrots or something else.
Frying times: You can fry the steaks as desired – here are the different internal temperatures for beef fillet.
Rare: 118,4 – 122 (F) (48–50 ° C)
Medium Rare: 129,2 – 133,8 (F) (54–56 ° C)
Medium: 132,8 – 136,4 (F) (56–58 ° C)
Medium Well: 140 – 148 (F) (60–65 ° C)
Well Done: 154,4 – 156 (F) (68–70 ° C)
Mashed potatoes: count on 200 grams (6,76 oz) of potatoes per serving, then it is a matter of taste how much milk or cream you want to mix in – but a good rule is about 1,28 – 1,35 oz – (38 – 40 grams) of milk for 6,76 oz (200 grams) of potatoes. If you prefer somewhat looser mashed potatoes, you can use more milk. A good rule is to heat the milk for a short while before adding it to the puree.
Ingredients for 2 servings
8,11 oz (240 g) fillet of beef
2 – 3 tablespoons chopped chives
Butter, oil, or ghee (clarified butter) for frying.
1 teaspoon salt
1/4 tsp black pepper
6,76 oz of water (200 g)
3,38 oz of red wine (100 g)
2 Tbsp of concentrated fond (beef veal etc.)
1 tsp soya sauce
2 tablespoons butter
2 tsp cornstarch mixed with 2 tsp of water
13,52 oz (400 g) potatoes
1 – 2 Tbsp butter
2,53 oz (75 g) of milk
3/4 teaspoon salt
1/4 tsp white pepper
4,73 oz of bacon (140 g)
Chopped chives or leek
2 teaspoons liquid honey
1 – 2 tsp lemon juice
Salt and white pepper to taste
- Mix wine, water, concentrated fond, and soya sauce in a saucepan. Bring to the boil and then simmer for 5 – 7 minutes.
- Mix cornstarch with water in a glass and mix well. Then, add it to the sauce – a little at a time until you get the desired consistency.
- Taste and adjust seasoning (salt and pepper)
- Remove the pan from the heat and whisk in the butter.
- Cut the bacon into smaller pieces and fry it crispy. Let it drain on the kitchen towel.
- Cut the carrots into thin sticks.
- Heat a frying pan and add a little ghee or butter.
- Add the carrots.
- Fry the carrots for a few minutes or until you get the desired texture –The frying time depends on how thick the sticks are – therefore, it is difficult to specify the exact time.
- Peel and boil the potatoes – mash and keep warm.
- Fry the meat in ghee or butter mixed with oil.
- Fry it for 2 minutes on one side – salt and pepper the top and brush with a bit of butter.
- Turn after 2 minutes, season with salt and pepper, and brush on some frying fat. Now you can control the internal temperature to make the meat exactly the way you want it.
- Place a layer of mashed potatoes on the plate – place the pieces of meat on the mash. Garnish with crispy bacon.
- Place the vegetables on one side of the plate.
- Pour a little sauce on one side and a little on top of the steaks.
- Garnish with chopped chives or leeks.
Ready to serve.