Entree: Greenland – National Cuisine – Nikkui (Hearty Greenlandic slow-simmered game and root vegetable stew)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 1.5 lb (680 g) muskox or lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, roughly chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and cut into 1-inch (2.5 cm) pieces
- 1 small rutabaga (swede), peeled and cut into 1-inch (2.5 cm) cubes
- 2 medium Yukon Gold potatoes, peeled and halved (or quartered if large)
- 4 cups (960 ml) beef or game stock
- 1 cup (240 ml) water
- 2 bay leaves
- 6 whole juniper berries, lightly crushed
- 1 tsp (5 ml) dried thyme or 2 sprigs fresh thyme
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 g) all-purpose flour
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) Worcestershire sauce or soy sauce
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish

Instructions

1. Pat the meat dry and season with salt and pepper. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat and brown the meat in batches until well caramelized; transfer browned meat to a plate.
2. Reduce heat to medium, add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook 1 minute more.
3. Stir in the tomato paste and flour, cooking 1–2 minutes to remove raw flour taste. Return the meat to the pot and mix to coat.
4. Add the carrots, rutabaga, potatoes, stock, water, bay leaves, crushed juniper berries, thyme, and Worcestershire sauce. Bring to a gentle boil, then reduce heat to low.
5. Cover and simmer gently for 1.5 to 2 hours, or until meat is tender and vegetables are soft. Stir occasionally and skim any excess fat or foam.
6. In the last 10 minutes of cooking, stir in the butter and adjust seasoning with salt and pepper. If the stew is too thin, uncover and simmer a few minutes to thicken; if too thick, add a little water or stock.
7. Remove bay leaves and thyme sprigs. Taste and adjust seasoning.
8. Serve hot, garnished with chopped parsley. Traditionally enjoyed with dense rye bread or boiled potatoes.