Entree: Faroe Islands – Ræst kjøt við eplum (Fermented mutton braised with apples)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 25 min

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) ræst kjøt, thinly sliced
- 4 tbsp (60 g) butter
- 2 tbsp (30 ml) butter or lard for frying
- 2 medium onions, about 10 oz (280 g), thinly sliced
- 3 cloves (9 g) garlic, minced
- 3 medium cooking apples, about 18 oz (500 g), peeled, cored and thickly sliced
- 1 cup (240 ml) beef or mutton stock
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) brown sugar
- 1 lb (454 g) small waxy potatoes, scrubbed (for boiling)
- 2 sprigs fresh thyme
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Rinse the ræst kjøt briefly and, if very salty, soak in cold water 20–30 minutes, then pat dry and slice thinly.
2. Place potatoes in a pot, cover with salted water and bring to a boil; cook until tender, about 12–15 minutes. Drain and keep warm.
3. Heat 2 tbsp (30 ml) butter or lard in a large heavy skillet or saucepan over medium-high heat. Add the sliced ræst kjøt and sear briefly until edges brown, about 2–3 minutes per side. Remove and set aside.
4. In the same pan, reduce heat to medium and add 4 tbsp (60 g) butter. Add onions and cook until soft and translucent, about 8–10 minutes. Add garlic and cook 1 minute more.
5. Add the apple slices and cook, stirring, until they start to soften, about 4–5 minutes.
6. Return the ræst kjøt to the pan, add the stock, apple cider vinegar, brown sugar, and thyme. Bring to a gentle simmer, then reduce heat, cover partially, and braise 20–30 minutes until the meat has rehydrated and flavors have melded.
7. Taste and adjust seasoning with salt and freshly ground black pepper. If the meat was very salty originally, less added salt will be needed.
8. To serve, divide boiled potatoes among plates, spoon the ræst kjøt and apple mixture over the potatoes, and garnish with chopped parsley.