All things considered, brennsnut is one of my favorite things to eat when my life gets busy, almost too busy to even cook a proper meal – especially in the long and cold months of fall and winter. What I simply adore about brennsnut is that it’s a hearty stew, guaranteed to warm you to your core, and it won’t hurt your wallet either. All of the ingredients are budget friendly and readily available in most supermarkets. This stew is packed full of root vegetables and meat in the form of cubed lamb meat, leftover meatballs and sausages. All of this goodness swims in a flavorful broth base.
If tradition stands true in your kitchen, this recipe should be made with homemade lamb stock and lamb meat. However, depending on your location, both of these ingredients may not be easily available in your area. I’ve found beef and chicken stock to be reasonable substitutes if lamb stock is unavailable. Extra meatballs or sausages are both a decent swap for the lamb meat.
- 1.5 lbs meat (any combination of cooked cubed lamb, cooked sausages, or cooked Norwegian style meatballs)
- 2 liters (8 ½ cups) of lamb, beef or chicken stock
- 4 carrots, peeled and sliced
- 1 rutabaga, peeled and cubed
- 8 potatoes, peeled and cubed
- 1 yellow onion, diced
- salt and pepper to taste
- In a large pot, bring the lamb stock, chicken stock or water to a gentle boil on medium-high heat. Once the liquid is boiling add the vegetables and meat.
- Return pot to a simmer and allow the stew to cook for 25 minutes, or until the vegetables are soft. Season to taste with salt and pepper.
- Serve with flatbrød or your favorite homemade bread.