Bidos/Bearkoekrovhte

Approach

1. 1

   Place the reindeer meat and 6 small onions in a large pot with cold water, along with plenty of salt and pepper. Bring to a boil and cook for 10 minutes with a lid on. Skim off the foam from the top using a ladle, then add the bay leaves and 3 of the marrow bones to the pot. Simmer for 2 hours. The meat should then be tender.

2. 2

   While it is cooking, peel and cut the celery root, carrots, the remaining small onions, potatoes, and leek into large pieces.

3. 3

   After it has simmered for 2 hours, remove the reindeer meat, cut the meat off the bone, and set it aside. Then add all the vegetables to the broth and cook until they are tender.

4. 4

   Cut the meat into suitable bite-sized pieces and return it to the pot when the vegetables are nearly tender. Slice the leek and add it to the pot at the same time as the meat. Let it simmer for a couple more minutes.

5. 5

   Set the oven to 230°C. When it is hot, place the remaining marrow bones in an ovenproof dish with the cut side facing up. Season with salt and pepper, and place the dish in the middle of the oven for about 10 minutes, until the marrow starts to loosen from the bone. Remove the marrow bones from the oven and serve them alongside the bidos.

6. 6

   To serve: Ladle the bidos stew into a bowl and garnish with parsley and a little pepper on top.