The Scumm Bar's
Stewed Meat
When you first land on Mêlée Island a sense of wonder begins, and your first adventure is afoot. The only place to be of course is the Scumm Bar. Here is where you receive guidance for all the things you must do, it’s where you meet Murray, the best skull around. If Sea of Thieves had smell-o-vision, you’d most likely smell the beef stock cooking in the kitchen and one of your first tasks is to get a job in that same kitchen, cooking up Chef’s famous meat stew. Now, normally meat stew is, well, chunkier, but as the “stewed meat” takes the form of a leg of lamb…that’s where we start!
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8 cups beef stock
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2 – 12 oz bottles of root beer
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4 tbsp coconut oil
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2 tsp Kosher salt
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Mint jelly
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Finishing salt
Ingredients
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5-6 lb boned or semi boned leg of lamb
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2 carrots, chopped
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½ white onion, chopped
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2 leeks, cleaned and sliced
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3 Roma tomatoes, quartered
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4 cloves of garlic, chopped
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2 sprigs of rosemary
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2 sprigs of mint
How to
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Pre-heat oven to 200°F (93°C).
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Trim the extra fat on the lamb, remove any sinewy pieces and discard. Wash off with cold water, pat dry and set aside and allow to get to room temperature.
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Set a large (8qt) cast iron Dutch oven over medium- high heat. Heat up the coconut oil, season both sides of the lamb with one teaspoon of salt and brown all four sides. Remove and set aside.
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Add the leeks, carrots, onions and the remaining salt, sauté till leeks are translucent. Add the garlic and mix. Place the leg of lamb on the bed of vegetables. Place the tomatoes and herbs around the meat. Add the stock and pour the root beers over the top of the meat.
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Cover and place in the oven. Cook for five to eight hours. Do not overcook as it can get tough if left for too long. Using a meat thermometer check after five hours, the temperature should read between 135°-145° F (57°-63°C).
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Remove from the oven and let stand for 20 minutes. Place on serving dish and serve with mint jelly and top off with finishing salt to taste.
Time: The whole day
Servings: Your entire pirate ship