Kødsteg

Kødsteg is a Danish term that translates to "meat roast" or "roasted meat." It is a common way to prepare meat in Danish cuisine, typically referring to larger cuts of pork, beef, or lamb that are cooked in an oven or a roasting pan. The preparation often involves seasoning the meat with salt, pepper, and sometimes herbs like thyme or rosemary. Fat, such as bacon or butter, may be added to keep the meat moist during cooking.

The roasting process allows the meat to develop a flavorful crust on the outside while remaining tender and juicy on the inside. Kødsteg can be served in various ways, often as a main course for family meals or special occasions. It is frequently accompanied by traditional Danish side dishes, such as boiled potatoes, gravy made from the pan drippings, red cabbage, or other cooked vegetables. The specific cut of meat and the accompanying seasonings can vary widely, leading to a range of different ködsteg preparations. For example, a svinekam (pork loin) or oksesteg (beef roast) are popular choices for ködsteg.