Meat in the dark

"Meat in the Dark" (Kjøtt i mørket) is traditional food of the finest kind. Flavorful beef shoulder slow-cooked tender in brown sauce together with onion. Meråker Kjøtt has supplied its customers with quality products since 1954. They are known far beyond the boundaries of the local area, and their products are sold throughout Mid-Norway. The products are made the good old-fashioned way – with plenty of meat and flavorful ingredients.

Approach

1

Start by cutting the shoulder into appropriately sized pieces, before frying it on high heat with plenty of butter. Add salt, pepper and flour.
2

Once the meat is browned and the flour has taken on a nice brown color, gradually add the boiling stock. Add finely chopped onion. Cook for 2-3 hours until the meat is tender.
3

Put the potatoes and carrots on to boil while the meat is in its last half hour of cooking.
4

Arrange in a deep plate: Place the meat in the dark at the bottom. Arrange the potatoes in half-wedges around it, with the carrots in between. Top with herbs and lingonberry jam. Serve with flatbread on the side, if desired.