Cubed meat / stew
Stout-braised reindeer with root vegetables
Reindeer braised in stout and lager with cinnamon and rosemary, the liquid reduced down before the meat and roots go in so the sauce has body.
Instructions
Heat the olive oil in a large Dutch oven over medium heat and cook the diced onion 5–7 minutes, until soft.
Add the garlic for a minute, then the cinnamon stick and rosemary for another 30 seconds, just to wake them up.
Scatter the flour over the onions and stir constantly for 2 minutes.
Whisk in the stout a little at a time so no lumps form, then the lager and the stock. Bring it to a boil, drop to a low simmer, cover and let it reduce quietly for 20 minutes, until slightly thickened.
While the liquid reduces, pat the reindeer chunks dry and season them well.
Brown them in batches in a separate skillet over medium-high heat, then set them aside.
Add the root vegetables to the pot, along with the browned meat and the dried thyme.
Bring it back to a gentle simmer, cover, and braise 45–55 minutes, until the reindeer is fork-tender and the sauce has the consistency of gravy. Taste and season.
Let the stew stand 10 minutes before serving.
Finish with fresh herbs and serve hot, with creamy mash or crusty bread.
Tips
- Swapping some of the stock for more dark beer makes it deeper and a touch bitter, in a good way.
- For a thicker sauce, stir in a tablespoon of cornstarch slaked in cold water during the last 10 minutes.
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