Shoemaker’s box


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.

  1. 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.
  2. Bacon: you can also choose smoked bacon or pork loin.
  3. 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.
  4. 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.
  5. 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
Thickening agent:
2 tsp cornstarch mixed with 2 tsp of water

Mashed potatoes
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 carrots
2 teaspoons liquid honey
1 – 2 tsp lemon juice
Salt and white pepper to taste


  1. Mix wine, water, concentrated fond, and soya sauce in a saucepan. Bring to the boil and then simmer for 5 – 7 minutes.
  2. 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.
  3. Taste and adjust seasoning (salt and pepper)
  4. Remove the pan from the heat and whisk in the butter.
  5. Cut the bacon into smaller pieces and fry it crispy. Let it drain on the kitchen towel.
  6. Cut the carrots into thin sticks.
  7. Heat a frying pan and add a little ghee or butter.
  8. Add the carrots.
  9. 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.
  10. Peel and boil the potatoes – mash and keep warm.
  11. Fry the meat in ghee or butter mixed with oil.
  12. Fry it for 2 minutes on one side – salt and pepper the top and brush with a bit of butter.
  13. 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.
  14. Place a layer of mashed potatoes on the plate – place the pieces of meat on the mash. Garnish with crispy bacon.
  15. Place the vegetables on one side of the plate.
  16. Pour a little sauce on one side and a little on top of the steaks.
  17. Garnish with chopped chives or leeks.

Ready to serve.


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