Ingredients with Measurements:
- 1 Smalahove (sheep's head)
- 2 cups water
- 1 cup white vinegar
- 1 onion, chopped
- 2 bay leaves
- 1 tsp whole peppercorns
- 1 tsp salt
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 1/4 cup white wine vinegar
- 1/4 cup vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Cheese cloth
- Kitchen twine
- Blender or food processor
Step-by-step instructions:
1. Clean the sheep's head by removing the eyes, ears, and brain. Rinse thoroughly under running water.
2. In a large pot, combine water, white vinegar, chopped onion, bay leaves, whole peppercorns, and salt. Bring to a boil.
3. Add the sheep's head to the pot and reduce heat to low. Cover and simmer for 3-4 hours or until the meat is tender.
4. Remove the sheep's head from the pot and let it cool slightly. Remove the skin and bones, leaving only the meat.
5. Roll the meat tightly in cheese cloth and tie with kitchen twine. Place in the refrigerator to cool and set for at least 2 hours.
6. In a blender or food processor, combine Dijon mustard, honey, white wine vinegar, vegetable oil, salt, and pepper. Blend until smooth.
7. Remove the sheep's head from the refrigerator and unwrap the cheese cloth. Slice the meat into thin pieces.
8. Serve the sliced meat with the mustard sauce on the side.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Protein: 30g
Carbohydrates: 10g
Sodium: 800mg
Substitutions for ingredients:
- White wine vinegar can be substituted with apple cider vinegar or rice vinegar.
- Dijon mustard can be substituted with whole grain mustard or spicy brown mustard.
Variations:
- Add chopped fresh herbs such as parsley or thyme to the mustard sauce.
- Serve the sliced meat with boiled potatoes and sautéed vegetables.
Tips and tricks:
- Use a sharp knife to slice the meat thinly.
- Serve the mustard sauce at room temperature.
- The sheep's head can be cooked a day in advance and stored in the refrigerator until ready to serve.
Storage instructions:
Store leftover meat and mustard sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sliced meat in a microwave or oven until heated through. Serve with the mustard sauce.
Presentation ideas:
Arrange the sliced meat on a platter and drizzle the mustard sauce over the top. Garnish with fresh herbs and lemon wedges.
Garnishes:
Fresh herbs such as parsley or thyme, lemon wedges
Pairings:
Serve with a light-bodied red wine such as Pinot Noir or a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
Boiled potatoes, sautéed vegetables
Troubleshooting advice:
- If the meat is tough, it may need to be cooked longer.
- If the mustard sauce is too thick, add a little more white wine vinegar or vegetable oil to thin it out.
Food safety advice:
- Make sure the sheep's head is thoroughly cleaned before cooking.
- Use a meat thermometer to ensure the meat is cooked to an internal temperature of 165°F.
Food history:
Smalahove is a traditional Norwegian dish made from a sheep's head. It is typically served during the Christmas season.
Flavor profiles:
The meat is tender and flavorful with a slightly gamey taste. The mustard sauce is tangy and slightly sweet.
Serving suggestions:
Serve as a main course with boiled potatoes and sautéed vegetables.
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Region: Norwegian