Entree: Bouvet Island – Central Culinary Region – Brasert moskusoksegryte (Braised musk ox stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 3 hrs 10 min

Total 3 hrs 35 min

Ingredients

- 2 lb (900 g) musk ox shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 1/4 cup (60 ml) all-purpose flour, for dredging
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 2 large onions, roughly chopped (about 10 oz / 300 g)
- 3 cloves garlic, minced
- 3 medium carrots, cut into 1-inch (2.5 cm) pieces — about 10 oz (280 g)
- 1 small rutabaga (swede), peeled and cubed, about 14 oz (400 g)
- 2 medium Yukon Gold potatoes, quartered, about 12 oz (340 g)
- 1 cup (240 ml) dry red wine
- 3 cups (720 ml) beef or game stock
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) whole juniper berries, lightly crushed
- 2 bay leaves
- 4 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 tsp (5 g) sea salt, plus more to taste
- 1/2 tsp (1.5 g) cracked black pepper
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (20 g) lingonberry jam or red currant jelly (optional, for finishing)
- 2 tbsp (30 ml) chopped fresh flat-leaf parsley, for garnish

Instructions

1. Pat the musk ox cubes dry and dredge lightly in the flour, shaking off excess.
2. Heat the oil and 1 tbsp butter in a heavy Dutch oven over medium-high heat. Brown the meat in batches so it develops a deep crust, about 3–4 minutes per side; transfer browned pieces to a plate.
3. Reduce heat to medium, add remaining butter, then add the onions and cook until softened and beginning to brown, about 8–10 minutes. Add the garlic and cook 1 minute more.
4. Pour in the red wine to deglaze, scraping up browned bits; reduce the wine by half, about 3–4 minutes.
5. Stir in the tomato paste, Worcestershire sauce, crushed juniper berries, bay leaves, and thyme. Return the browned meat to the pot and add the stock so the meat is mostly covered.
6. Bring to a gentle simmer, then cover and transfer to a low oven (300°F / 150°C) or keep on the stovetop at a low simmer; braise until the meat is very tender, about 2 to 2½ hours.
7. Add the carrots, rutabaga and potatoes to the pot, stir, recover, and continue to braise until the vegetables are tender and the sauce has thickened, about 30–40 minutes more.
8. Remove bay leaves and thyme stems. Stir in the Dijon mustard and lingonberry jam (if using) and adjust seasoning with salt and pepper. If the sauce is too thin, simmer uncovered to reduce or thicken with a small beurre manié of equal parts flour and butter.
9. Serve hot, garnished with chopped parsley and accompanied by dense rye bread or boiled potatoes as preferred.