Embark on a gastronomic journey to the rugged and enchanting Faroe Islands with Brunsaður Kjøt, a traditional dish deeply rooted in the island's culinary heritage. Translating to "Braised Meat," Brunsaður Kjøt is a beloved delicacy that encapsulates the essence of Faroese cuisine. Join us as we delve into the rich flavors and cultural significance of this hearty dish, crafted from tender pieces of locally sourced meat, slow-cooked to perfection with aromatic herbs and spices. Discover the secrets behind its preparation, learn about its historical origins, and immerse yourself in the unique culinary tapestry of the Faroe Islands. Whether you're a seasoned food enthusiast or an adventurous traveler seeking authentic experiences, Brunsaður Kjøt promises to tantalize your taste buds and ignite your senses with every savory bite.

Ingredients:

• 1 kg lamb shoulder or beef chuck, cut into chunks
• 2 onions, finely chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 tablespoons butter or cooking oil
• 2 tablespoons all-purpose flour
• 500ml beef or lamb broth
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish

Instructions:

1- In a large Dutch oven or heavy-bottomed pot, heat the butter or oil over medium-high heat.

2- Add the chopped onions and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

3- Add the lamb or beef chunks to the pot and brown them on all sides, seasoning with salt and pepper as desired.

4- Sprinkle the flour over the meat and vegetables, stirring well to coat everything evenly. Cook for 2-3 minutes to cook off the raw flour taste.

5- Pour in the beef or lamb broth, stirring constantly to prevent lumps from forming. Add the bay leaves and dried thyme.

6- Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for 2-3 hours, stirring occasionally, until the meat is tender and the sauce has thickened.

7- About halfway through cooking, add the diced carrots and celery to the pot, allowing them to cook until tender.

8- Once the meat is fork-tender and the sauce has reached the desired consistency, taste and adjust the seasoning with salt and pepper if needed.

9- Serve the Brunsaður Kjøt hot, garnished with chopped fresh parsley. Traditionally, it is served with boiled potatoes or mashed potatoes, and perhaps some pickled vegetables on the side.

Enjoy your Faroese Brunsaður Kjøt, a comforting and flavorful dish that captures the essence of Faroese culinary tradition!

Nutritional Values:

Lamb Shoulder (per 100g):

• Calories: 234 kcal
• Protein: 19.7g
• Fat: 17.2g
• Carbohydrates: 0g
• Fiber: 0g

benefits: Excellent source of high-quality protein and essential nutrients like iron, zinc, and B vitamins, which are crucial for energy metabolism and overall health.

Beef Chuck (per 100g):

• Calories: 250 kcal
• Protein: 25g
• Fat: 16g
• Carbohydrates: 0g
• Fiber: 0g

benefits: Excellent source of high-quality protein and essential nutrients like iron, zinc, and B vitamins, which are crucial for energy metabolism and overall health.

Onions (per 100g):

• Calories: 40 kcal
• Protein: 1.1g
• Fat: 0.1g
• Carbohydrates: 9.3g
• Fiber: 1.7g

benefits: Rich in antioxidants, particularly quercetin, which has anti-inflammatory properties. Onions also contain prebiotic fibers that promote gut health and may help lower cholesterol levels.

Garlic (per clove, about 3g):

• Calories: 4 kcal
• Protein: 0.2g
• Fat: 0g
• Carbohydrates: 1g
• Fiber: 0.1g

benefits: Contains compounds like allicin, which have antibacterial and antiviral properties. Garlic is also linked to improved heart health, immune function, and may have cancer-fighting properties.

Carrots (per 100g):

• Calories: 41 kcal
• Protein: 0.9g
• Fat: 0.2g
• Carbohydrates: 9.6g
• Fiber: 2.8g

benefits: Packed with beta-carotene, a precursor to vitamin A, which is essential for vision health. Carrots are also a good source of fiber, potassium, and antioxidants, supporting overall immunity and digestion.

Celery (per 100g):

• Calories: 16 kcal
• Protein: 0.7g
• Fat: 0.2g
• Carbohydrates: 2.8g
• Fiber: 1.6g

benefits: Low in calories and rich in vitamins such as vitamin K and folate. Celery also contains antioxidants like flavonoids and phenolic acids, which may have anti-inflammatory and neuroprotective effects.

Butter (per tablespoon, about 14g):

• Calories: 102 kcal
• Protein: 0.1g
• Fat: 11.5g
• Carbohydrates: 0g
• Fiber: 0g

benefits: Contains healthy saturated fats and fat-soluble vitamins like vitamin A, E, and K. Butter from grass-fed cows may also contain conjugated linoleic acid (CLA), which has been linked to various health benefits, including improved body composition and heart health.

All-Purpose Flour (per tablespoon, about 7g):

• Calories: 26 kcal
• Protein: 0.9g
• Fat: 0.1g
• Carbohydrates: 5.4g
• Fiber: 0.2g

benefits: Provides carbohydrates for energy and a small amount of protein. However, it's low in nutrients compared to whole grain flours.

Beef or Lamb Broth (per 100ml):

• Calories: 4-6 kcal (depending on the type)
• Protein: 0.3-0.5g
• Fat: 0-0.2g
• Carbohydrates: 0.1-0.2g
• Fiber: 0g

benefits: Provides hydration and adds flavor to dishes. Depending on the type, it may contain essential minerals like calcium, magnesium, and phosphorus.

These values are approximate and can vary based on factors like cooking methods and specific ingredient brands.