It's much better the day after. Also you can braise the meat in an iron skillet before you put it into the pot. Or in this case, you could probably braise it directly in the pot. One tip: Use butter, not oil. That way you keep it authentic. From the skillet, pour everything in, as you also want as much taste as possible from the skillet and into the pot. Again, in a pot like that, you can do it in the pot, but honestly, a lot of the time, those pots are simply too small. This is a big, hearty viking dish meant to serve a hungry family in the cold autumn. :)
You did great on that one. It is a dish we love here in the fall. The lamb and cabbage is in season. Lamb first layer. Important to have fat and bone in some of the meat. We use the really cheap meat, like brisket, shoulder, shank to get the gravy fatty. 2 hours probably enough, but i bet it was tender after 3 hours. Trying with pressure cooker for the first time this weekend my self. Pressure cooker is kind of a new thing over here or an old thing coming back ( Not sure), but its beginning to catch on.
The amount of whole pepper corn is nice. One can add lots of whole pepper corn. It makes the taste really rich. You can smell the richness while simmering. Maybe you were a bit cheap with salt. Also boil potatos either in one pot or separate. You may mash the potatos in the broth on your dish.
I served this to an American buddy of mine. He told me it was the blandest thing he'd ever tasted lol. xD So it's not for everyone. It's definitively a bit of a contrast to Italian or Asian cooking!
I use a ton of spices. To the point I'm worried how much I spend. But some dishes are pure when made with good produce. We have some thai people in our family which make insane food. But a lot of their food taste the same. Packed with the same flavors every time. Sweet, salty, fishsauce, sometimes bitter. It actually gets boring after a while. Norwegian salted and dried lamb (epic flavor on its own). Then I realized that italians also prepare lamb with only salt. Pork belly with salt and pepper slowroasted in its own fat after a 3 day dry brine. Delicious. Reindeer calf cut to pieces and all pieces boiled in the same pot with salt. Then you eat meat and drink broth with a cup. Some produce dont need that much.
The lid should be completely on the pot, not partly. The reason it dries out is the lid not fully closed. And you forgot to add the potatoes...although they are sitting in view.
I am Norwegian and have this comment. You can add much more peppar like at least three spoons to the fårikål and like at least a spoon with salt. Than water to the pan must be at least half way up or a little more. The idea is that the meat has some liquid too and so hal the cabbage. Also you can add a little more floor or just drop it if you like. And the lowest layer should be cabbage for the beauty full meat needs the rest on top. And I mean that the long cooking time can be less. One and a half hour and rest for at least 20 or 30 min. Just enough to make boiled potatoes to go along with it. It's a classic dish here
You might like to make the sous with some floor after coocking That's also nice :) and to avoid hole peppar in the mouth we use a metal box to have the peppar in. It taste heavenly
Not at all. Cabbage is the best when its caramelized. The critizism i have is just to little salt. Lamb needs a lot of salt. Would also fix his issue with tasteless lamb\cabbage. This is also almost better the next day when you reheat it
@@karl_andre Nope, cabbage should not be caramelized in this dish. He needed more pepper and much more water, broth is to be almost clear when it's done.
Funny. When I my daughter was about 4, my mother in law made nakkekoteleter. When I told mu daughter where they came from, she started to cry. She had grown up with "Bae bae lille lam, har du noe ull."
No garlic? No onion? No herbs? No carrot? I’ve never had Norwegian food other than lefse. The food to me appears on the bland side. I want to try this and see how it comes out, I just think it wouldn’t have any flavor
