Hangikjöt

Kjarnafæði presents hangikjöt with its own uppstúf sauce, prepared boiled potatoes, green peas and laufabrauð. This route selects the listed hangilæri and the source’s kofareykt option, within its description of a festive dish for Icelanders.

The supplied meat is placed in a large pot and covered with cold water. On the selected old stone-hob route, the water comes slowly to the boil over gentle heat and the hob is switched off when boiling begins.

The pot remains on the hob, with its lid on, while the meat cools in the same cooking liquid. That cooling step belongs to the preparation sequence described by Kjarnafæði.

For the uppstúf, butter melts in a separate pot and hveiti is stirred into it to form the roux. Milk is added carefully while stirring until the sauce is free of lumps; it boils for a few minutes with continued stirring.

Salt, sugar and white pepper season the sauce to taste. The meat is served with this uppstúf, prepared boiled potatoes, green peas and laufabrauð, completing the four accompaniments named in the recipe.