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.
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.
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
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!
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.
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.
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.
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.
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!
Wow a 10! Good choice on mustard brand. I like pickled beets but find most recipes add way too much sugar. Beets are naturally sweet. Try pickling with just a couple of TBS of sugar and some sliced onions. Beets are good but the pickled onions are great on sandwiches.
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!! 😆
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
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.
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.
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.
Thank goodness for Christine! It hurt my heart when you started to peel the beet with a knife. The entire point of cooking beets is the fu; of sliding the peel off.
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...
Should have just bought a jar of Giardiniera instead of making your own 'Pickle-lily?' Oh!... the internet says you can just buy a jar of Piccalilli. Who knew?
That looks pretty good - but more gravy on top. As you mentioned, needs to be eaten with a knife and fork, because it's supposed to be dripping - you simply just pour gravy on top of the bun 😁
I thought you were a Dane when you pronounced Bøfsandwich, seriously. Only critique would be that the sauce wasn’t brown enough, we Dane’s typically ads “kulør” food colour agent to it.
I've done it a few times just to test it but I don't like it. It should be much more thick gravy on it if you do it the danish style and that makes the bread real mushy. Skip the gravy is my advice.
I mean what else could you possibly add. It sounds weird but there’s nothing in there that I dislike, so I would try it. But it look so expensive to make. Just running the water that long seems excessive.
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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.
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 reckon this might be your most complicated sandwich yet.
I'm exhausted just thinking about the cleanup....
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.
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.
No plus ups because this sandwich has literally everything on it.
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.
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
I appreciate the immense amount of effort Barry
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 😉
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
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.
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.
If ever there was a sandwich worthy of a nap 😂
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? 😀
Absolute dedication to the Sandwich. I salute you!
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...
This sandwich is a masterpiece and your method of partaking was just the chef's kiss. Bravo!
Heh, so much work for four and a half minutes. Thanks!
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!
A sandwich needing two costume changes is now a play with a stage manager
Wow a 10! Good choice on mustard brand. I like pickled beets but find most recipes add way too much sugar. Beets are naturally sweet. Try pickling with just a couple of TBS of sugar and some sliced onions. Beets are good but the pickled onions are great on sandwiches.
Seems like a yummy sandwich to enjoy on a summer evening on the back porch…I'm going to start cooking it now.
More work than I would ever go through for anything.
“I don’t like beets.”
*Dwight Schrute requests your location.*
I recognized that North Coast Brewing Scrimshaw Pilsner! I love that beer!
One of the best-looking sandwiches you've done IMO.
woah that looks crazy
International Sandwich Sunday is my favorite time of the year!😊
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!! 😆
What a sandwich! Three days of prep!
Even though I saw the thumbnail, I was still surprised when it became clear that this is basically a smothered burger lol
That was a fantastic first bite! Grab it and go for it!
I’m so glad it didn’t suck after all that work
I love pickles. The pickalilli and pickled beet look really good. It is indeed a “beast of a sandwich” and looks absolutely delicious!
Great sandwich and great video!
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
Pickling onions are called pearl onions, creamers, button onions or baby onions in the US. Shallots are milder and sweeter than pickling onions.
Just when I was sure this was going to be a knife and fork sandwich... lol
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.
In which Barry hears a voice whisper: "Go The Distance".
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!"
Definitely needs a plus-up! Not enough going on!
Day-um, looks interesting and tasty! Here's to the algorithm. Thanks Barry!
That actually looked delicious
The Barry giggles get me.😂❤
Barry just dropping pole to pole onions as if Kenji fans wouldn’t notice
usually when I deglaze a pan with a beer, I like to also deglaze the cook with a beer.
Sorry Barry, but you forgot to make the buns from scratch
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.
Well done making from scratch :^)
1:39 A Beet
A whole Beet
And nothing but the Beet.
Love me some pickled beets. Looks like a delicious mess. Thanks Barry.👍👍
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.
Looks good!
After making all those condiments it feels hilarious to add mustard and ketchup.
You should have a montage of 10 out of 10’s for this year!
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.
That thing is NUTS and I want it!! 😅
Thank goodness for Christine! It hurt my heart when you started to peel the beet with a knife. The entire point of cooking beets is the fu; of sliding the peel off.
Approved by Dane. I bow down in the dust!
Is it normal for you to do such small scale pickling? That'll never last you all year.
Glorious sandwich.
I wish you and the guys from Jolly/Korean Englishman could do some sort of collab that would be awesome!!
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...
Is this the most labor intensive sandwich ever on Sandwiches of History?I think so..and I'm relieved to find someone else who doesn't care for beets!
Now that's what i'mm talking about
Should have just bought a jar of Giardiniera instead of making your own 'Pickle-lily?' Oh!... the internet says you can just buy a jar of Piccalilli. Who knew?
You had me at onions and beets, but all that sugar!
Easily the most complicated sandwich I've ever seen.😅
Pickly pop with the pickled beats ad pickles, babycakes!
Whenever I think of a sandwich from Denmark it’s open faced
Looks great but how long did take to make?
I lost track of how many times you added onions to that.
I think it was 4?! My god.
"Did he say let it rest for a few days?"
No matter how good this tastes it will NEVER happen at our house! ☺️
Wow!
That looks pretty good - but more gravy on top. As you mentioned, needs to be eaten with a knife and fork, because it's supposed to be dripping - you simply just pour gravy on top of the bun 😁
lovely pickles 😊
Plus it up with some onion
Have you thought of venturing into other foods ? Perhaps the 'humble pie' ?!
Piccalilli is SO WORTHWHILE. Edit: Also, LAAAWDY would I pay someone $500 to make that Danish burger for me? I probably would :)
4.5 minute video, dude this is your opus.
It does look good, a ton of work though
Check out Barry, going the extra mile for us all! Thanks, man - this was awesome!!
Could you put, I dunno, a slice of Swiss cheese on there? Sure, but it almost feel like it would be gilding the lily instead of plusing it up.
Would likely hurt/mellow the flavor more than it helps. But each to their own.
Holy f*cknuts. A lot of work, but sounds delicious.
Something to order in a restaurant so you don’t have to put in that much work.
Which you already realized before I’m posting this comment. 🤷🏼♀️
I thought you were a Dane when you pronounced Bøfsandwich, seriously. Only critique would be that the sauce wasn’t brown enough, we Dane’s typically ads “kulør” food colour agent to it.
Got sugar?
Looks awesome, but gravy is definitely optional. It's a thing they do in Jutland.
Not optional - unless you mean on top of it.
@@ErikBramsen Absolutely not optional.
You should do a collaboration with George Motz the burger scholar. He did a recipe about this burger.
dat grip
I've done it a few times just to test it but I don't like it. It should be much more thick gravy on it if you do it the danish style and that makes the bread real mushy. Skip the gravy is my advice.
My general rule for burgers: (H/D) < 1
Also, what's the point in using a hamburger bun if you have to eat it with a fork and knife?
This is why they aren’t any famous and popular Danish sandwiches
I mean what else could you possibly add. It sounds weird but there’s nothing in there that I dislike, so I would try it. But it look so expensive to make. Just running the water that long seems excessive.
Why do you need to run the chopped veggies under water for 5 minutes? That and the Beets for 5 minutes? This sand is a Water Bill nightmare.
So. Much. Pickling! O_O
You have to come to Denmark and taste the real deal🇩🇰🇩🇰🫶🫶