Greenlandic Muskox Stew

local_grocery_store Ingredients

• 800 grams muskox meat, cubed
• 3 large carrots, chopped
• 4 medium potatoes, quartered
• 2 large onions, diced
• 4 garlic cloves, minced
• 4 cups beef stock, none
• 1 tablespoon juniper berries, crushed
• 2 bay leaves, whole
• to taste salt, none
• to taste black pepper, ground

restaurant_menu Method

1. 1.Brown the muskox meat in a large pot over medium-high heat.
2. 2.Add onions and garlic to the pot and sauté until translucent.
3. 3.Pour in beef stock, add carrots, potatoes, juniper berries, and bay leaves.
4. 4.Bring to a boil, then reduce heat to low and simmer for 2 hours or until the meat is tender.
5. 5.Season with salt and pepper to taste.
6. 6.Serve hot, garnished with fresh herbs if desired.

lightbulb_outline Tips

• chevron_rightFor best results, use a heavy-bottomed pot to ensure even cooking.
• chevron_rightSimmering slowly is key to tenderizing the muskox meat and enhancing the flavors.
• chevron_rightThis stew tastes even better the next day as the flavors meld together beautifully overnight.