≡   Categories
Lihamojakka, Beef Stew - a Finnish-American Recipe for St. Urho'

1 12-2 lbs meaty beef short ribs
6 cups water
1 medium onion, chopped
3 garlic cloves, chopped
2 bay leaves
2 teaspoons whole allspice
12 teaspoon peppercorn
4 medium potatoes, peeled and chopped
2 carrots, peeled and thinly sliced
1 stalk celery, chopped
1 rutabaga, peeled and chopped
1 teaspoon salt
2 tablespoons potato flour or 2 tablespoons all-purpose flour
2 tablespoons water


Place meat and 6 cups water in large soup pot and bring to a fast simmer over medium-high heat. Maintain the simmer for about twenty minutes, skimming off all of the grey scum that rises to the surface (this will ensure that the broth of the completed stew is clear, a characteristic of good lihamojakka). When the scum has stopped forming, reduce heat to low. Stir in chopped onion and garlic, bay leaves, whole allspice, and peppercorns. Cover pot and allow to cook for 2 hours (Hint: You can tie the bay leaves, allspice, and peppercorns together in a cheesecloth packet for easy removal if you don't wish to serve them as part of the completed stew). After two hours, stir in the potatoes, carrots, celery, rutabaga, and salt. Replace lid and simmer on medium-low until vegetables are tender (about 30 minutes). Whisk together the flour and water and stir into the stew. Simmer for an additional 5 to 10 minutes, until the broth has thickened. Serve with rye or artisan bread. And NO Grasshoppers please!

Source: www.food.com