Winner of the 2004 St. Urho's Day Mojakka Cook-Off

Mumu's Mojakka

Dean Levanen of Thunder Bay, Ontario, used his Grandmother's recipe for this traditional Beef Mojakka.

Judges Comments: Broth full of flavor; allspice and pepper nicely balanceed. Typical beef mojakka with potatoes and carrots. Light broth, but flavorful.

1 pound beef stew meat
3 quarts water
4 medium Yukon Gold potatoes, partially peeled and cut into bite-sized chunks
6 carrots, thickly sliced
1 medium rutabaga, cut into bite-sized chunks
Half of a package of celery, thickly diced
4 small turnips, cut into bite-sized chunks
2-3 teaspoons whole black peppercorns
1-2 teaspoons whole allspice
Salt to taste
4 to 5 bay leaves

In a large stock pot, combine beef and water. Boil for 20 minutes and then skim so you have a clear broth. Add potatoes, carrots, rutabaga, celery and turnips. Add the peppercorns, allspice, salt and bay leaves.

Bring to a boil and then simmer until meat and vegetables are tender, about 20 minutes. Check seasonings and add more to your taste. Continue to simmer to blend flavors. The best mojakka can sit for a day in the refrigerator.

Yield: 6-8 hearty servings.

Thanks to Connie Wirta of the Duluth News-Tribune for getting the winning recipes, and for getting permission to publish them.


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