Ingredients with Measurements:
- 1 Smalahove (sheep's head)
- 1 lb bacon, sliced
- 2 bottles of beer
- 2 cups water
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Oven
Step-by-step instructions:
1. Clean the sheep's head thoroughly and remove the eyes and brain.
2. Soak the head in cold water for at least 12 hours to remove any impurities.
3. Preheat the oven to 350°F.
4. In a large pot, bring the beer and water to a boil.
5. Add the sheep's head to the pot and simmer for 2-3 hours or until the meat is tender.
6. Remove the sheep's head from the pot and place it on a baking sheet.
7. Season the head with salt and pepper.
8. Cover the head with sliced bacon.
9. Bake the head in the oven for 30-40 minutes or until the bacon is crispy.
10. Serve hot.
Time:
Preparation time: 12 hours
Cooking time: 3 hours and 40 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 800
Fat per serving: 65g
Protein per serving: 40g
Substitutions for ingredients:
- Lamb's head can be substituted for sheep's head.
- Any type of beer can be used in this recipe.
Variations:
- Add vegetables such as carrots, onions, and celery to the pot for added flavor.
- Use different types of bacon such as smoked or maple flavored.
Tips and tricks:
- Soaking the sheep's head in cold water for at least 12 hours is important to remove any impurities.
- Covering the head with bacon will help keep the meat moist and add flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the sheep's head on a large platter with the bacon facing up.
Garnishes:
Garnish with fresh herbs such as parsley or thyme.
Pairings:
Serve with a side of mashed potatoes or roasted vegetables.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Steamed rice
Troubleshooting advice:
- If the meat is tough, simmer for an additional hour or until tender.
Food safety advice:
- Make sure to clean the sheep's head thoroughly before cooking.
- Cook the sheep's head to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Smalahove is a traditional Norwegian dish that dates back to the Viking era.
Flavor profiles:
Salty, savory, and smoky.
Serving suggestions:
Serve with a cold beer or a glass of red wine.
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Region: Norwegian