By Stacey Abell
Have you ever tried brunost? You might also know it as mysost, fløtemysost, or gjetost. Still not ringing a bell?
Brunost, translated as “brown cheese”, is a sweet Norwegian cheese made from goat’s milk. Technically, brunost isn’t really a cheese at all but is produced by boiling down whey. It has a texture reminiscent of fudge and a buttery, caramel flavor.
Brunost can be difficult to find locally and is most often sold in the U.S. under the brand name Ski Queen. I have managed to locate both the brunost and juniper berries needed for this recipe at Cornucopia Natural Market in Galesburg, Ill.
If lingonberry jam is scarce, whole-berry cranberry sauce is a suitable stand-in. Sour cream can be substituted for the cream fraiche, but it has a lower fat content and the tendency to curdle when exposed to high heat. For this substitution, one would do well to remove the stew from the heat, stir in the brunost, and then allow it to cool a bit before adding in the sour cream. I have also included instructions on how to make homemade creme fraiche if you are so inclined.
The most challenging thing about this recipe might just be locating the ingredients, but the extra effort is worth it. This stew is rich and flavorsome, and the piney notes of juniper berries and sweet-and-sour acidity of lingonberries add an extra spark. I prefer to serve this with mashed yellow potatoes with extra lingonberry jam on the side. Roasted Brussels sprouts or asparagus make a nice accompaniment, as does a light rye bread for soaking up every last drop of flavor.
Beef Stew with Norwegian Brunost
Adapted from Sweet Paul’s Magazine
2 tablespoons butter, unsalted
1 pound beef stew meat, cubed
1 medium yellow onion, chopped
8 ounces mushrooms (cremini preferred), cleaned and quartered
3 cups beef stock, low-sodium if possible
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
10 juniper berries
2 tablespoons lingonberry jam
3 tablespoon all-purpose flour
3/4 cup water
1 cup crème fraîche or sour cream
2 ounces brunost, grated
Melt the butter in a large pot, and brown the meat on all sides. Add the onion, and cook until softened.
Add the mushrooms, cook for two minutes. Add stock, salt, pepper, juniper berries, and lingonberry jam.
Let the stew simmer on low heat until the meat is tender, about 1 hour.
In a small bowl, mix flour and water, and whisk until smooth. Stir into the stew and continue to simmer for 10 minutes, stirring frequently, until thickened.
Remove from heat; stir in crème fraîche and grated brunost until melted and uniformly combined.
Homemade Creme Fraiche
From Chef John Mitzewich
2 cups heavy cream, pasteurized not ultra-pasteurized (AE brand or Organic Valley)
3 tablespoons cultured buttermilk
Combine ingredients in a large glass jar, cover tightly with cheesecloth. Set at room temperature for 24 hours; refrigerate for another 24 hours before serving.