[ PIANO MUSIC PLAYING ] [ ETHEREAL MUSIC PLAYING ] [ FUNKY MUSIC PLAYING ] [ THEME MUSIC PLAYING ] >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM VIESTAD.

I'M ANDREAS VIESTAD.

THIS HAMLET IN FARSUND NEAR THE SOUTHERN TIP OF NORWAY IS WHERE MY FAMILY HAILS FROM.

THIS IS WHERE I SPENT MY CHILDHOOD SUMMERS, AND WHERE I COME WITH MY OWN FAMILY AS OFTEN AS I CAN.

[ COW LOWING ] IT'S PROBABLY THE MOST LUSH AND FERTILE PART OF THE COUNTRY, BUT THE FARMS HERE ARE SO SMALL AND THE LANDSCAPE SO HILLY, THAT IT'S ALMOST IMPOSSIBLE TO SURVIVE BY FARMING ONLY.

"SO, HOW DID MY ANCESTORS SURVIVE?"

I'VE OFTEN WONDERED.

WELL, WITH A COMBINATION OF FARMING, FISHING, AND A THIRD, NOW ALMOST FORGOTTEN WAY TO MAKE A LIVING -- BY FORAGING.

IN TODAY'S PROGRAM, WE'LL FOCUS ON THE FARMING AND FORAGING SIDE OF THIS, WITH THE RICHEST, MOST FLAVORFUL BEEF FROM FREE-ROAMING CATTLE, AND ON THE EXCITING EDIBLE PLANTS THAT YOU CAN FIND IN THE WILD.

I'LL START OFF WITH SOMETHING SIMPLE -- RAW BEEF FILLET.

A KIND OF SCANDINAVIAN CARPACCIO WITH EDIBLE FLOWERS.

THEN I'LL GO FORAGING IN MY ANCESTORS' FOOTSTEPS, ALONG WITH RENOWNED FORAGER, MILES IRVING.

WE'LL COOK MUSSELS WITH WILD HERBS.

IN THE WILD, YOU FIND ALL KINDS OF HERBS AND SALAD GREENS.

I'M GOING TO PICK AS MANY OF THEM AS I CAN FIND, AND SERVE THEM AS A PART OF A SUMMERY BEEF SALAD.

AND FOR MAIN COURSE, I'LL MAKE A GENEROUS ROAST SERVED WITH AN OXTAIL REDUCTION.

BEEF IS AMONG THE MOST UNIVERSALLY POPULAR OF MEATS.

BUT IT IS ALSO, I THINK, A LITTLE BIT MISUNDERSTOOD.

BECAUSE, WHEN WE THINK OF BEEF, WE VERY OFTEN THINK OF JUST ONE THING -- THE FLAVORS THAT WE GET FROM A STEAK THAT HAS BEEN NICELY SEARED.

BUT THERE IS MUCH, MUCH MORE TO BEEF THAN JUST THIS FLAVOR THAT COMES WITH THE BROWNING.

THERE'S A COMPLEXITY DEPENDING ON WHAT BREED, WHAT CUT YOU'RE USING, HOW THE MEAT HAS BEEN STORED AND MATURED.

NOW, WE'RE GOING TO START OFF WITH SOMETHING VERY, VERY BASIC.

WE'RE GOING TO MAKE A DISH USING RAW MEAT.

THIS IS THE FILLET, OR THE TENDERLOIN, FROM A SIMMENTALER.

AND I'M GOING TO MAKE A SORT OF SCANDINAVIAN CARPACCIO.

THE FIRST THING THAT I'M DOING IS JUST SLICING THE MEAT INTO RELATIVELY THIN SLICES.

THE CLASSIC ITALIAN-INSPIRED BEEF CARPACCIO IS REALLY A VERY CLEVER DISH, BECAUSE IN ADDITION TO THE RAW MEAT, THERE ARE OTHER FLAVORS THAT JUST VERY NICELY CONTRASTS THE MEAT, AND MAKES THE FLAVORS FROM THE MEAT KIND OF PRESENT THEMSELVES IN A REALLY NICE WAY.

BECAUSE YOU DON'T REALLY WANT TO JUST BE CHEWING ON RAW MEAT.

WELL, I'M GOING TO MAKE ANOTHER VERSION THAT WILL ALSO HAVE A SENSE OF FRESHNESS TO IT.

I'M ADDING A LITTLE BIT OF APPLE CIDER VINEGAR.

YOU KNOW THAT WHEN YOU MAKE A PERFECT DRY MARTINI, YOU'RE SUPPOSED JUST TO RINSE THE GLASS WITH A LITTLE BIT OF VERMOUTH AND THEN POUR IT OUT.

WELL, THAT'S BASICALLY WHAT I'M DOING WITH THE VINEGAR.

AND, INSTEAD OF PARMESAN, I'M USING A NORWEGIAN HARD CHEESE.

THIS ONE HAS BEEN MATURED FOR NEARLY THREE YEARS.

SO, IT'S REALLY UMAMI RICH.

AND I'M JUST GRATING IT, STILL INTO THAT EMPTY PLATE.

THAT'S BECAUSE I'M GOING TO PLACE THE MEAT ON TOP OF THAT.

SO, THAT CLASSIC BEEF CARPACCIO, AGAIN, THAT'S SUPPOSED TO LOOK A LITTLE BIT LIKE A PAINTING BY THE PAINTER CARPACCIO.

WELL, I WANT MY CARPACCIO TO BE LIKE A PERFECT SUMMER DAY IN SOUTHERN NORWAY, SO I'M GOING TO ADD SOME EDIBLE FLOWERS.

I'VE GOT SOME CLOVER, RED CLOVER.

AND IT DOESN'T REALLY TASTE THAT MUCH, BUT THERE IS A HINT OF SWEETNESS TO IT BECAUSE THERE'S SOME NECTAR IN IT.

SO, I'M JUST SPRINKLING THAT.

THERE ARE LOTS OF OTHER EDIBLE FLOWERS, TOO, WHO ALL HAVE INTERESTING PROPERTIES.

MY FIRST WILD ROSE IS BLOOMING TODAY.

WILD ROSES ARE INTERESTING, BECAUSE THEY ARE SO INCREDIBLY BEAUTIFUL, AND THEY HAVE THIS FANTASTIC SMELL.

AND WHEN YOU EAT THEM, THEY TASTE EXACTLY THE SAME, LIKE THE ESSENCE OF ROSES.

NOT TOO BITTER, AND WITH ALL THE PERFUME.

THIS HERE IS THE FLOWER FROM THE CHIVES IN MY HERB GARDEN.

AND THEY ARE REALLY QUITE NICE.

THEY HAVE A MILD PRECISE ONION FLAVOR.

AND THEN JUST A LITTLE BIT OF SALT.

AND HERE IT IS!

AND IT REALLY LOOKS LIKE A SUMMER DAY, DOESN'T IT?

MMM.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE...

THIS PART OF NORWAY IN THE EXTREME SOUTH HAS RELATIVELY MILD WINTERS.

THEY'RE MORE KIND OF LIKE WET AND COLD AND RELATIVELY UNPLEASANT.

THIS GIVES US A MUCH, MUCH LONGER GROWTH SEASON, AND WE GET THESE FABULOUS OAK FORESTS LIKE THIS.

AND IN THESE FORESTS, THEY'RE NOT JUST TREES, THEY'RE JUST A MULTITUDE OF DIFFERENT SHRUBS AND WILD HERBS -- AN INCREDIBLE BIODIVERSITY.

AND MANY OF THEM ARE EDIBLE.

AND I'VE ALWAYS ENJOYED GOING FOR A WALK AND OF LOOKING FOR SOMETHING TO EAT -- ALMOST GRAZING, LIKE AN ANIMAL.

MY FAVORITE HAS ALWAYS BEEN THIS, WOOD SORREL.

IT'S... MMM!

IT'S REALLY QUITE SOUR, KIND OF LIKE THE LEMON OF THE NORTH.

MY FRIEND OSMUND VIKEN RAISES HEREFORD CATTLE ON HIS FARM.

THESE COWS, THEY, IN A WAY, THEY SEEM MORE LIKE SHEEP TO ME.

THEY ROAM AROUND IN THIS KIND OF ROCKY LANDSCAPE.

THEY'RE NOT -- NOT ON THESE OPEN FIELDS.

AND THEY MUST BE REALLY GOOD AT UTILIZING THE ENERGY.

>> THEY USE THE -- THE FEED THAT THEY CAN FIND.

>> WHATEVER IT IS?

NOT JUST GRASS, BUT ALSO SHRUBS?

>> YES, OTHERWISE THEY GET TOO FAT.

>> SO, IF YOU'D PUT THEM ON A RICH PASTURE, THESE HEREFORDS WOULD BE TOO -- BECOME TOO FAT?

>> YES.

>> SOMETIMES YOU THINK THAT IT'S JUST THE CALORIES YOU PUT INTO THE ANIMAL AND THE WEIGHT THEY GAIN, BUT OF COURSE WHEN THEY EAT VARIED FOOD LIKE THAT, THAT MUST REFLECT ON THE MEAT, AS WELL, WHEN WE EAT IT.

>> YES, YES, YES.

YOU ARE WHAT YOU EAT.

>> Viestad: TODAY, WE KEEP CATTLE FOR MILK OR MEAT, BUT IT'S IMPORTANT TO REMEMBER THAT, IN EARLIER TIMES, THEY SERVED AN EXTRA PURPOSE -- THEY WORKED THE LAND, PULLED THE PLOW, AND CARTED THE PRODUCE TO THE MARKET.

THAT'S THE ORIGIN OF THE MUSCULAR BREEDS LIKE FRENCH LIMOUSIN AND SWISS SIMMENTAL.

THE MOST IMPORTANT BREED IN NORWAY IS "NRF," NORWEGIAN RED CATTLE, WHICH IS A COMBINATION BREED, WHICH MEANS THAT IT IS USED FOR MILKING AND MEAT.

NOW, I'M GOING TO MAKE A REAL MEAT DISH, QUITE SUBSTANTIAL, WITH ONE OF MY FAVORITE CUTS.

THIS IS TOP SIRLOIN.

IT UNITES TWO QUALITIES THAT YOU DON'T OFTEN FIND AT THE SAME TIME.

IT'S REALLY QUITE TENDER, LIKE MANY OF THE TYPICAL STEAK CUTS, ALMOST LIKE A FILLET, BUT IT'S ALSO VERY, VERY FLAVORFUL, AS FLAVORFUL AS MUCH, MUCH TOUGHER CUTS OF MEAT.

AND WHEN I EAT IT, I FEEL THAT I CAN TASTE HOW THE ANIMAL HAS LIVED, WHERE IT HAS GRAZED.

AND I'M GOING TO FLAVOR IT WITH THE FOREST.

I'M GOING TO GRILL IT OVER CHARCOAL, AND I'M GOING TO ADD LOTS OF OTHER FOREST FLAVORS, AS WELL.

THE FIRST ONE IS PORCINI.

THIS IS A GREAT AREA FOR PORCINI.

YOU CAN GET THEM FROM LATE JULY, AND I'VE GOT A COUPLE OF SECRET PLACES WHERE I NORMALLY FIND THEM IN THE AUTUMN.

BUT WHEN THEY'RE NOT IN SEASON, YOU CAN ALWAYS DRY THEM, AND THAT REALLY CONCENTRATES THE FLAVOR.

SO, HERE I'M TAKING NORMAL DRIED PORCINI, AND I'VE PULSED THEM IN A FOOD PROCESSOR, CRUS THEM INTO POWDER.

AND I'M USING THIS POWDER INSTEAD OF USING PEPPER TODAY.

GOT A RICH BOUILLON FLAVOR, BUT ALSO WITH THIS SORT OF WOODY QUALITY TO IT.

AND IT'S REALLY LIKE AN ESSENCE OF THE FOREST.

I'LL JUST RUB IT WITH A LITTLE BIT OF OIL.

SO, WHEN I GRILL, I ALWAYS PLACE ALL THE CHARCOALS ON ONE SIDE OF THE GRILL, AND THAT'S THE SIDE THAT I USE TO SEAR THE MEAT.

WHEN THE MEAT IS NICELY BROWNED LIKE THIS, AND YOU'VE GOT A GOOD CRUST, THEN I JUST ROLL THE PIECE OF MEAT OVER TO THE OTHER SIDE OF THE GRILL, WHERE IT'S SLIGHTLY COOLER, AND I'M GOING TO CONTINUE COOKING THE MEAT THERE.

IN THIS FOREST, THERE'S A LOT OF OAK, BUT ALSO A LOT OF BIRCH.

AND BIRCH HAS A REALLY NICE, SWEET SMELL.

AND I'M GOING TO UTILIZE THAT.

IT'S QUITE AROMATIC -- WHICH I ADD TO THE CHARCOAL HERE, AND THEN PLACE THE LID ON.

AND THE SMOKE IS GOING TO HELP FLAVOR THE MEAT WITH THAT REALLY DEEP, RICH SMELL AND TASTE THAT YOU GET FROM SMOKE.

AND IN ADDITION TO THE BIRCHED SMOKE, I'M GOING TO MAKE A BIRCH SALT.

AND THERE'S BIRCH ALMOST EVERYWHERE -- FOLLOW ME.

HERE.

I JUST PULL OFF A HANDFUL OF LEAVES, ADD THEM TO THE SALT, AND CRUSH THEM USING A PESTLE AND MORTAR.

AND NOW IT'S GOT THIS LOVELY, BRIGHT GREEN COLOR... AND A FANTASTIC FLAVOR.

IT IS LITERALLY LIKE EATING A TREE.

NOW, THE MEAT, ABOUT 25 MINUTES, IS PERFECTLY DONE.

AND IT IS REALLY IMPORTANT TO LET IT REST FOR A FEW MINUTES, SO THAT THE JUICES CAN SETTLE.

I'VE PICKED SOME SALAD, OR, THAT IS, ORPINE.

THIS IS A SORT OF SUCCULENT PLANT THAT LIVES ALL AROUND HERE.

AND... [ CHUCKLES ] IT'S REALLY FRESH TASTING.

IF YOU DON'T HAVE THIS WHERE YOU LIVE, YOU COULD USE PURSLANE, YOU COULD USE MAIZE, OR JUST ROCKET AND SOME ICEBERG SALAD, PERHAPS.

BUT I THINK THIS IS REALLY MUCH, MUCH NICER.

AND IT JUST GREW BY ITSELF, JUST OVER THERE.

I'VE CUT THE MEAT INTO THIN, THIN SLICES, AND I'M GOING TO SEASON WITH A LITTLE MORE OF THE DRIED PORCINI.

AND THERE'S ONE PLANT GROWING IN THIS REGION IN ABUNDANCE, THAT IS QUITE COMMON.

IT GROWS MANY PLACES IN THE WORLD -- IT'S CALLED GREATER PLANTAIN.

IT'S GOT THESE CHARACTERISTIC LEAVES, VERY COMMON, IT GROWS IN MY PARKING LOT, AND IT GROWS NEAR THE ROADS AND, UH, IN THE MIDDLE OF THE FOREST.

THE FLAVOR IS VERY INTERESTING.

IT TASTES LIKE RAW MUSHROOMS -- EXACTLY THE THING THAT IS LACKING IN THE DRIED PORCINI.

AND IN THESE FORESTS, WE ALSO HAVE RAMSONS.

AND RAMSONS WILL FLOWER TYPICALLY IN MAY.

AND THEN, ONCE THEY'RE DONE FLOWERING, THEY'LL HAVE SMALL SEEDS LIKE THIS.

QUITE POWERFUL, WITH A STRONG, GARLICKY FLAVOR.

BUT I'VE JUST PLACED THEM IN VINEGAR AND A LITTLE BIT OF SALT, AND THAT REALLY MAKES THEM A LITTLE BIT MILDER, A LITTLE BIT MORE AROMATIC.

AND IT'S A GREAT WAY TO ADD GARLIC FLAVOR.

AND THE BIRCH SALT... A LITTLE BIT OF OIL.

AND FOR THAT FRESHNESS, INSTEAD OF SQUEEZING A LEMON OVER IT, SOME WOOD SORREL.

NOW, THIS IS IT.

IT'S THE ESSENCE OF THE FOREST, AND NOT ONLY THAT, IT'S THE ESSENCE OF THIS FOREST.

WELL, IF YOU CAN'T FIND ALL OF THESE PLANTS WHERE YOU LIVE, I'M SURE THAT YOU HAVE PLENTY OF OTHER EDIBLE PLANTS THAT YOU CAN USE TO MAKE A SIMILAR DISH.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE...

THE LANDSCAPE AND THE FARMS HERE WERE, IN A WAY, IN A SQUEEZE BETWEEN THE OCEAN AND THE RICHER AGRICULTURAL AREAS FURTHER INLAND.

THE FARMS WERE SMALL -- PEOPLE HAD MAYBE ONE OR TWO COWS AND A FEW SHEEP.

AND THEN THEY WOULD SUPPLY WITH FISHING, ESPECIALLY FOR HERRING AND MACKEREL.

BUT NOT EVEN THAT WAS ENOUGH TO REALLY MAKE A LIVING -- THEY HAD ONE MORE SOURCE OF FOOD, AND THAT WAS FORAGING FOR WILD HERBS AND PLANTS.

>> Man: FOR PEOPLE A LONG TIME AGO, THIS WAS ACTUALLY A WAY OF LIFE.

>> Viestad: I AM JOINED HERE ON THE FARM BY MILES IRVING, PROFESSIONAL FORAGER AND AUTHOR OF "THE FORAGER HANDBOOK."

NOW, THIS HERE IS MY FAVORITE PLACE TO PICK MUSSELS.

CAN YOU SEE WHY?

>> Irving: YEAH, IT'S A LOT OF MUSSELS.

AND THEY'RE BIG, TOO.

>> Viestad: MILES MAKES HIS LIVING FROM GATHERING PLANTS OUT IN THE WILD.

AND HE COOPERATES WITH SOME OF THE WORLD'S BEST RESTAURANTS, AMONG THEM RESTAURANT NOMA IN COPENHAGEN, AND MAAEMO IN OSLO.

DO YOU THINK IT WOULD BE POSSIBLE FOR YOU TO FIND ME SOME VEGETABLES?

>> AH, SEE, YOU ARE GOING TO PUT ME TO WORK?

>> YEAH.

>> AND IN FACT, WE HAVE SOMETHING JUST HERE.

IN ENGLISH WE CALL THIS "SEA CAMPION."

I THINK THEY HAVE JUST A LITTLE HINT OF PEAS TO THEM.

>> I REMEMBER THIS FROM WHEN I WAS A KID.

I NEVER THOUGHT IT WAS EDIBLE.

>> YOU GRADUALLY DISCOVER THAT 90% OF YOUR LANDSCAPE, YOU CAN EAT.

YEAH, HERE'S ANOTHER ONE WE CAN EAT.

I WOULD SAY THAT IT TASTES A LITTLE BIT OF CUCUMBER.

PICK THE LEAFLETS OFF THE SIDE.

THIS ONE HERE, THAT'S SEA PLANTAIN IN ENGLISH.

IT HAS MORE OF A GROOVE.

AND THAT ONE IS MORE SOLID, BUT WHAT DO YOU THINK THAT TASTES LIKE?

>> CILANTRO, CORIANDER.

>> CORIANDER.

ISN'T THAT INCREDIBLE?

I THINK THAT IS GOING TO BE ENOUGH, ISN'T IT?

>> YEAH, I THINK SO, TOO.

NOW WE'VE GOT SOMETHING THAT LOOKS LIKE A DISH.

>> I MEAN, WE'VE GOT EVERYTHING WE NEED.

>> WELCOME TO MY KITCHEN!

>> WELL, I MUST SAY, IT'S VERY ROOMY.

>> IT IS.

WE'LL JUST START WITH THE MUSSELS, I THINK.

AND I'LL JUST ADD THEM TO THE POT WITHOUT RINSING THEM OR REMOVING THE BEARD.

AND I'M JUST GOING TO CLEAN THEM AFTERWARDS, INSTEAD.

AND I'M NOT ADDING ANY MOISTURE, I'M JUST LETTING THEM STEAM IN THEIR OWN MOISTURE.

AH, LOOK AT THAT!

HAVE YOU EVER SEEN SUCH A -- >> IT'S A BIG BOY.

>> AND THERE ARE SOME THAT SAY THAT YOU HAVE TO WAIT UNTIL ALL THE SHELLS HAVE OPENED PROPERLY.

WELL, I THINK THAT THAT MAKES THE MAJORITY OF THE SHELLS OVERCOOKED.

SO, I THINK IT'S MUCH BETTER TO TAKE THEM A LITTLE BIT EARLY AND CHECK THEM, AND THEN GIVE THOSE THAT ARE UNDERCOOKED JUST A LITTLE MORE TIME.

THAT WAY MOST OF THEM WILL BE PERFECT.

SHOULD WE COOK SOME OF THE GREENS, AS WELL?

A LITTLE BIT.

>> YEAH, I THINK TWO OF THESE SHOULD BE COOKED, AND TWO OF THEM SHOULD BE USED RAW.

>> SEA CAMPION.

>> BUT JUST THE LEAVES, NOT THE FLOWERS.

AND THEN, I THINK WE SHOULD GIVE THIS SEA PLANTAIN JUST A MINUTE, AS WELL.

IT'LL BE A MUCH MORE VIVID GREEN.

THAT'S LOOKING GOOD.

>> IT IS.

>> YOU SEE, SO, THIS ONE, WHICH LOOKS LIKE CHIVES AND TASTES LIKE CORIANDER, BUT WE SERVE IT JUST LIKE CHIVES, SO, I THINK, JUST VERY SMALL PIECES.

AND WHILE YOU'RE DOING THAT, PERHAPS I'LL JUST DROP A FEW OF THE FLOWERS ON.

>> DO YOU WANT THE GIANT?

>> GO ON, THEN.

THAT'S IT.

>> Viestad: MMM.

>> Irving: THESE ARE THE FLAVORS OF PRECISELY THIS PLACE.

>> Viestad: MM-MM.

EVER SINCE I WAS A LITTLE BOY, I'VE BEEN RUNNING AROUND HERE.

I'VE EATEN THE MUSSELS, BUT NEVER THESE GREENS.

IT'S FASCINATING -- WE OFTEN THINK ABOUT THE FOOD OF THE PAST AS SOMETHING THAT WAS ONLY ABOUT NECESSITY.

BUT THESE FLAVORS HAVE BEEN HERE ALL THE TIME, AND YOU CAN BET THEY HAVE BEEN USED.

AND HERE WE HAVE BOTH THE FRESHNESS OF CUCUMBER, THE SWEETNESS OF PEAS, AND THAT LITTLE SOAPY PERFUMED HINT OF CORIANDER OR CILANTRO.

MMM.

NOW, LET'S GET SERIOUS -- NO MORE MODERATION.

I'VE GOT HERE A GIGANTIC PIECE OF MEAT.

YOU SHOULDN'T HEED TO THE NORMAL ADVICE.

I THINK THAT YOU SHOULD PUT MODERATION ASIDE, AND REALLY TREAT IT QUITE ROUGHLY.

THAT WILL BRING OUT THE TEMPERAMENT AND THE BIG, BOLD FLAVORS THAT YOU REALLY WANT FROM A ROAST LIKE THIS.

SO, I JUST START OFF BY RUBBING IT WITH QUITE A GENEROUS AMOUNT OF SALT, AND SOME OIL TO ENCOURAGE THE BROWNING.

I'VE TURNED THE OVEN ON FULL BLAST, WHICH ON THIS OVEN IS 300 CELSIUS, 570 FAHRENHEIT.

THAT'S WAY TOO MUCH, BUT IT REALLY GETS THE BROWNING PROCESSES STARTING.

SO, WHAT I DO IS, I PUT THE MEAT IN THIS REALLY HOT OVEN, AND THEN I LEAVE IT FOR A FEW MINUTES UNTIL IT STARTS TO SMOKE.

AND THEN I TURN THE TEMPERATURE DOWN TO A LITTLE MORE MANAGEABLE 200 CELSIUS, OR 400 FAHRENHEIT.

WHEN YOU GOT A BIG PIECE OF MEAT, OR A BIG ROAST LIKE THAT ONE, THERE'S ALWAYS THE QUESTION OF BROWNING.

I'M USING HIGH TEMPERATURES, SO I GET A REALLY NICE CRUST.

BUT THERE'S NOT REALLY THAT MUCH OF THE SURFACE COMPARED TO WITH A STEAK.

WITH A STEAK, YOU'VE GOT, LIKE, A THIN PIECE OF MEAT THAT'S BROWNED ON BOTH SIDES.

AND HERE YOU GOT A LOT OF MEAT AND NOT THAT MUCH SURFACE.

SO, I WANT TO MAKE A SAUCE WITH THE TASTE OF BROWNED MEAT, BECAUSE WE HUMANS REALLY APPRECIATE THAT FLAVOR.

SO, I'M GOING TO USE OXTAIL TO MAKE A SAUCE.

AND I'VE GOT TO TELL YOU ONE THING ABOUT THIS SAUCE, YOU'VE GOT TO START THE DAY IN ADVANCE, BECAUSE THIS IS A REALLY TOUGH PIECE OF MEAT.

SO, WHAT I DO IS, I HEAT A POT OVER HIGH HEAT.

THEN I ADD OIL -- JUST FRYING OIL.

[ OIL CRACKLING ] AND WHEN THE OIL IS SUFFICIENTLY HOT, YOU CAN ADD THE OXTAIL.

WHAT WE NEED TO DO IS TO BROWN THE OXTAIL OVER VERY HIGH TEMPERATURE.

DON'T MIND IF THERE IS A LITTLE BIT OF SMOKE.

I'M ALSO CHOPPING AN ONION, JUST COARSELY CHOP ONE ONION.

THE MOMENT THE ONIONS ARE IN THE POT, I TURN DOWN THE TEMPERATURE A LITTLE BIT, BECAUSE I DON'T WANT THE ONIONS TO BURN.

ONCE THE ONION IS GOLDEN AND SOFTENED, I ADD A BIT OF LIQUID.

AND IT COULD HAVE BEEN WATER, BUT IN THIS CASE IT'S WINE, RED WINE.

IT DOESN'T HAVE TO BE A FANTASTIC WINE, BUT IT MUST BE DRINKABLE.

NOW, IT SHOULD BE LEFT TO SIMMER OVERNIGHT.

YOU COULD ALSO JUST PLACE THE POT IN AN OVEN AT 200 FAHRENHEIT, A LITTLE LESS THAN BOILING TEMPERATURE, A LITTLE LESS THAN 100 CELSIUS.

AND THIS IS WHAT IT'S LIKE AFTER 16 HOURS OF SIMMERING.

AND THE STOCK HERE IS JUST AMAZING.

IT'S DEEP AND IT'S RICH AND IT'S BEEFY -- IT IS THE ESSENCE OF THE ANIMAL.

WELL, THERE'S A LITTLE BIT OF WORK NOW, 'CAUSE YOU'VE GOT TO JUST REMOVE THE MEAT FROM THE BONE, AND THAT'S SOMEWHAT BORING.

BUT THE MEAT MORE OR LESS FALLS OFF, ANYWAY.

THIS IS WHAT IT'S LIKE.

A VERY UNUSUAL TEXTURE FOR A SAUCE, BUT I ACTUALLY LIKE IT THIS WAY.

BUT IF YOU DON'T -- IF YOU WANT JUST A SMOOTH SAUCE -- YOU CAN JUST PRESS IT THROUGH A SIEVE AND THE STOCK THAT COMES OUT ON THE OTHER SIDE WILL TASTE JUST AS MUCH.

BUT I ACTUALLY THINK IT'S NICE WITH THESE SMALL CHUNKS.

WHAT WE NEED TO DO NOW IS SEASON WITH SALT, 'CAUSE THERE'S NO SALT IN IT.

AND THEN AN ELEMENT FROM THE FARM, IT'S THIS BLACKCURRANT JUICE, OR BLACKCURRANT SYRUP, WHICH WILL ADD SWEETNESS AND THIS KIND OF BERRY FRUIT THAT THE WINE IS LACKING AFTER 16 HOURS IN THE POT.

AND THEN THE LAST THING IS JUST STIRRING IN A LITTLE BUTTER TOWARDS THE END -- TWO LUMPS.

NOW, THIS IS WHAT A REAL ROAST IS SUPPOSED TO LOOK LIKE, SMELL, AND SOUND.

AND REMEMBER, LEAVE IT FOR A WHILE BEFORE YOU START CARVING IT.

REMEMBER THAT YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE... >> FOR MORE OF THE "NEW SCANDINAVIAN COOKING" EXPERIENCE, VISIT OUR WEBSITE OR FACEBOOK PAGE.

>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... [ PIANO MUSIC PLAYING ] [ ETHEREAL MUSIC PLAYING ] [ FUNKY MUSIC PLAYING ]