Entree: Svalbard and Jan Mayen – Northern Culinary Region – Braised Musk Ox (Slow-braised musk ox shoulder cooked with aromatics, juniper and root vegetables until tender and richly flavored)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 45 min

Additional 10 min

Total 3 hrs 20 min

Ingredients

- 3 lb (1.4 kg) musk ox shoulder or roast, trimmed
- 2 tsp (10 g) coarse salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 large yellow onion, coarse chopped
- 3 cloves garlic, smashed
- 2 carrots, peeled and cut into 1-inch (2.5 cm) pieces — about 10 oz (280 g)
- 2 celery stalks, chopped — about 4 oz (115 g)
- 8 oz (225 g) baby potatoes, halved if large
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry red wine
- 4 cups (960 ml) beef or game stock
- 2 tsp (2 g) crushed juniper berries
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp (15 ml) Worcestershire sauce or soy sauce for depth
- 2 tbsp (16 g) chopped fresh parsley for garnish
- Optional: 1 tbsp (8 g) flour or 1 tbsp (15 ml) cornstarch mixed with cold water to thicken pan juices

Instructions

1. Preheat the oven to 325°F (160°C). Pat the musk ox shoulder dry and season all over with 2 tsp (10 g) coarse salt and 1 tsp (2 g) black pepper.
2. Heat 2 tbsp (30 ml) vegetable oil in a heavy ovenproof Dutch oven over medium-high heat. Sear the shoulder on all sides until deeply browned, about 4–5 minutes per side. Transfer the meat to a plate.
3. Reduce heat to medium, add 2 tbsp (28 g) butter to the pot. Add the onion, carrots, and celery and cook until softened and beginning to brown, about 6–8 minutes. Add the garlic and cook 1 minute more.
4. Stir in 2 tbsp (30 g) tomato paste and cook 2 minutes to deepen the flavor. Deglaze the pot with 1 cup (240 ml) red wine, scraping up browned bits, then simmer until reduced by roughly half, about 4–5 minutes.
5. Return the seared shoulder to the pot. Add 4 cups (960 ml) stock, 2 tsp (2 g) crushed juniper berries, 3 sprigs thyme, 2 bay leaves, 1 tbsp (15 ml) Worcestershire sauce, and the baby potatoes. The liquid should come about two-thirds up the meat; add a little more stock or water if needed.
6. Bring to a gentle simmer on the stovetop, cover with a tight-fitting lid, and transfer to the preheated oven. Braise until the meat is fork-tender, about 2½–3 hours.
7. Remove the pot from the oven and transfer the meat to a cutting board to rest 10 minutes. Skim excess fat from the surface of the braising liquid. If a thicker sauce is desired, strain the liquid into a saucepan, bring to a simmer and whisk in 1 tbsp (8 g) flour slurry or 1 tbsp (15 ml) cornstarch slurry until thickened, then adjust seasoning.
8. Slice or pull the musk ox shoulder and serve with the braised root vegetables, spooning the reduced sauce over the top and finishing with 2 tbsp (16 g) chopped fresh parsley.