Entree: Faroe Islands – Central Culinary Region – Ræst kjøt (Fermented mutton)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 2 hrs 5 min

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) ræst kjøt, cut into large chunks
- 6 cups (1.4 L) water
- 1 tsp (5 g) coarse sea salt, or to taste
- 1 tbsp (15 ml) whole black peppercorns
- 2 bay leaves
- 1 lb (450 g) small waxy potatoes, halved
- 8 oz (225 g) rutabaga (swede), peeled and cut into chunks
- 8 oz (225 g) carrots, peeled and cut into chunks
- 2 tbsp (30 g) butter
- 2 tbsp (8 g) fresh parsley, chopped (optional)

Instructions

1. Rinse the ræst kjøt briefly under cold water to remove surface salt and dust; pat dry and cut into large, even chunks.
2. Place the meat in a large pot and add 6 cups (1.4 L) water, peppercorns, bay leaves, and 1 tsp (5 g) salt. Bring to a gentle simmer over medium heat.
3. Reduce heat to low, cover partially, and simmer gently for 1.5–2 hours, until the meat is tender but still holds shape; skim any foam as needed.
4. Add the potatoes, rutabaga, and carrots to the pot and continue to simmer for another 25–35 minutes, until vegetables are tender and flavors have melded.
5. Taste the broth and adjust seasoning with additional salt if required; remove bay leaves and discard.
6. Serve hot: mound root vegetables and butter alongside pieces of ræst kjøt, sprinkle with chopped parsley if using, and ladle a little of the cooking broth over the plate.