Cubed meat / stew
Reindeer braised in dark beer with root vegetables
Reindeer cubes and dried mushrooms braised in dark beer until the sauce turns malty and thick, with root vegetables added late so they keep their shape.
Instructions
Heat the olive oil in a large pot and brown the reindeer cubes in batches, then add the onions and let them soften. Pour in the dark beer and let it bubble down by half, then add the stock, the soaked mushrooms with a little of their liquid, and a good seasoning of salt and pepper. Cover and simmer gently for about an hour.
Add the root vegetables and stir them into the liquid. Cover again and simmer another 45–60 minutes, until the vegetables are fork-tender and the sauce has thickened. Taste and season before serving.
Tips
- Browning the cubes in a mix of oil and butter gives a deeper, nuttier crust.
- Like most braises, this is better on the second day, once the flavours have had time to settle.
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