Ingredients with Measurements:
- 1 pound of Skerpikjøt (dried and salted lamb meat)
- 2 cups of sliced mushrooms
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 2 cups of beef broth
- 1 tablespoon of tomato paste
- 1 teaspoon of dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Dutch oven or large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Soak the Skerpikjøt in cold water for at least 24 hours to remove excess salt. Drain and rinse the meat before using it in the stew.
2. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onions and garlic and cook until the onions are translucent, about 5 minutes.
3. Add the Skerpikjøt to the pot and cook for 5-7 minutes until browned on all sides.
4. Add the mushrooms, carrots, and potatoes to the pot and stir to combine.
5. Pour in the beef broth, tomato paste, thyme, bay leaf, salt, and pepper. Stir to combine.
6. Bring the stew to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 1-2 hours, stirring occasionally, until the vegetables are tender and the Skerpikjøt is cooked through.
7. Remove the bay leaf from the pot and discard.
8. Serve hot with crusty bread or boiled potatoes.
Time:
Preparation time: 24 hours (for soaking the Skerpikjøt)
Cooking time: 1-2 hours
Temperature:
Medium heat for cooking the onions and garlic, low heat for simmering the stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 12g
Protein: 25g
Carbohydrates: 35g
Fiber: 6g
Sugar: 6g
Sodium: 1200mg
Substitutions for ingredients:
- Skerpikjøt can be substituted with any other dried and salted meat, such as beef or pork.
- Beef broth can be substituted with chicken or vegetable broth.
- Any type of mushrooms can be used in this recipe.
Variations:
- Add other vegetables, such as celery, parsnips, or turnips.
- Use fresh herbs instead of dried thyme.
- Add a splash of red wine to the stew for extra flavor.
Tips and tricks:
- Soaking the Skerpikjøt in cold water for 24 hours is important to remove excess salt.
- Browning the Skerpikjøt before adding the vegetables adds extra flavor to the stew.
- Stir the stew occasionally while simmering to prevent it from sticking to the bottom of the pot.
Storage instructions:
Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprig of fresh thyme on top.
Garnishes:
Sprinkle chopped fresh parsley or chives on top of the stew before serving.
Pairings:
Serve the stew with a side salad or steamed vegetables.
Suggested side dishes:
Boiled potatoes or crusty bread are great side dishes for this stew.
Troubleshooting advice:
- If the stew is too salty, add more water or broth to dilute the saltiness.
- If the vegetables are not tender after 1-2 hours of simmering, continue to cook the stew until they are.
Food safety advice:
- Make sure to soak the Skerpikjøt in cold water for 24 hours to remove excess salt.
- Store leftover stew in the refrigerator within 2 hours of cooking.
- Reheat leftover stew to an internal temperature of 165°F (74°C) before serving.
Food history:
Skerpikjøt is a traditional Faroese dish made from dried and salted lamb meat. It has been a staple food in the Faroe Islands for centuries.
Flavor profiles:
This stew has a rich and savory flavor, with a hint of sweetness from the vegetables.
Serving suggestions:
Serve the stew in individual bowls with a side of boiled potatoes or crusty bread.
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Region: Norwegian