Fenalår, cured leg of mutton, is a unique Norwegian specialty. Today, the curing process takes three months or more, but in the old days, the leg should hang up to two years in the storehouse. A real juicy Fenalår could often hang for five or six years.  

Fenalår goes well as tapas, and is the Norwegian answer to the Serrano Ham. This dish takes some time to prepare but it is well worth the effort.  All sorts of vegetables are suitable, but we have chosen a cabbage stew.

Ingredients

3.3 lbs. (1 ½ kg) Fenalår, or other cured meat

2 bay leaves

2 tablespoons whole peppercorns

1 onion cut into wedges

4 sun-dried tomatoes

Cabbage Stew

1 cabbage – preferably pointed headed cabbage

6 fresh green asparagus

6 small turnips

2 tablespoons margarine

1 tablespoon olive oil

1.3 cups (3 dl) sour cream

0.4 cups (1 dl) heavy cream

1 teaspoon pepper

3 tablespoons lime juice

Method

1. Cut off the top portion of the knuckle/shank on the Fenalår. Place the leg in water and store it in a cool place for 4-5 days, depending on the size. If possible, change the water 2-3 times.

2. Place the Fenalår in cold water, with laurel, pepper, onion and tomatoes. Bring to a boil, skim off and let it all simmer for about 4 hours until the meat separates from the bone. Take the Fenalår out of the boiling water and cool slightly. Remove the bones. Split the Fenalår in half lengthwise.

3. Heat the oven to 225 degrees C, insert the Fenalår and let it roast until it gets a golden crust, approx. cooking time 20-25 minutes.

4. Peel and cut the cabbage. Peel the asparagus and cut into 2 cm sized pieces. Clean and cut the turnips into wedges.

Fry the cabbage in butter and olive oil. Then add asparagus and turnip, add sour cream and cream. Bring to a boil and season with salt, pepper and lime juice. Let simmer about 2 minutes.

Serve with good fresh boiled potatoes.

Text by: Anette Broteng Christiansen, ThorNews

Recipe and photo by: Matprat.no

Categories: Culinary Surprises, Recipes