Continental Recipe

Traditional Norwegian Pinnekjøtt Recipe

2 Mins read

Traditional Norwegian Pinnekjøtt Recipe

Pinnekjøtt is a traditional Norwegian Christmas dish predominantly enjoyed in the northern and western parts of the country.

Pinnekjøtt, as the dish is served today, is the entire rib cage of a mutton that’s been dry salted for three days, then hung to cure for 6-8 weeks in a dark, cool and well ventilated place.

Traditionally, the ribs are placed on birch branches and steamed until all the water evaporates and the meat becomes juicy and tender. 

This flavorful Norwegian classic stems from the traditional methods of meat preservation and is usually complemented with mashed or boiled potatoes, pureed Swedish turnip, and various salads.

 

 

RECIPE INGREDIENTS

For the meat

2 kg Pinnekjøtt

 

For the Swede Mash – Rotmos

1.5 kg swede peeled and chopped

3 medium carrots washed and chopped

2 medium potatoes peeled and chopped

50 ml double cream

50 ml single cream

4 tablespoons salted butter

75 ml cooking stock from the pinnekjott

pinch of ground nutmeg (optional)

salt

ground black pepper

 

 

DIRECTIONS ON TRADITIONAL NORWEGIAN PINNEKJØTT RECIPE

For the meat

The day before eating: Place the meat in big bowls and cover with plenty of tepid water. Leave in room temperature for approx. 30 hours. Soaking it ensures it regains its consistency – as well as making it palatable by removing most of the salt.

3 hours before you plan to eat: Pour off the water and place the meat to one side.

In a large casserole, place a metal rack or birch branches in the bottom. Add water until it covers the rack or your branches.

Transfer your meat on top and cover with a lid. Leave to gently steam cook at low heat for approximately 3 hours.( Sausage can be added to the casserole for cooking for the last 15-20 minutes; chop into chunks of 2-3 inches to ensure they cook through). It is done when the meat falls easily off the bone.

READ ALSO:   Best Pot Roast Recipe

 

For the Swede Mash – Rotmos

Peel your vegetables and chop coarsely into even-sized pieces. 

Under medium heat, boil in a lightly salted water until tender. Leave for 3 minutes to dry, then mash by hand or potato mash.

 Add cream and butter and stir. Add salt and pepper to taste. Add a pinch of ground nutmeg if liked. If you think the mash is too thick, loosen it with some of the pinnekjøtt cooking water.

Serve with pinnekjøtt, lingonberry jam, perhaps some freshly boiled potatoes.

 

HERE ARE MORE NORWAY RECIPES

TRADITIONAL LUTEFISK RECIPE

HOW TO PREPARE RISKREM

HOW TO PREPARE KRUMKAKE

 

RECIPE VIDEO

 

Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.kjv 

Traditional Norwegian Pinnekjøtt Recipe

Rating: 5.0/5
( 1 voted )
Serves: 1 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

For the meat
2 kg Pinnekjøtt
For the Swede Mash - Rotmoso
1.5 kg swede peeled and chopped
3 medium carrots washed and chopped
2 medium potatoes peeled and chopped
50 ml double cream
50 ml single cream
4 tablespoons salted butter
75 ml cooking stock from the pinnekjott
pinch of ground nutmeg (optional)
salt
ground black pepper

Instructions

  • For the meat
  • The day before eating: Place the meat in big bowls and cover with plenty of tepid water. Leave in room temperature for approx. 30 hours. Soaking it ensures it regains its consistency – as well as making it palatable by removing most of the salt.
  • 3 hours before you plan to eat: Pour off the water and place the meat to one side.
  • In a large casserole, place a metal rack or birch branches in the bottom. Add water until it covers the rack or your branches.
  • Transfer your meat on top and cover with a lid. Leave to gently steam cook at low heat for approximately 3 hours.( Sausage can be added to the casserole for cooking for the last 15-20 minutes; chop into chunks of 2-3 inches to ensure they cook through). It is done when the meat falls easily off the bone.
  • For the Swede Mash - Rotmos
  • Peel your vegetables and chop coarsely into even-sized pieces.
  • Under medium heat, boil in a lightly salted water until tender. Leave for 3 minutes to dry, then mash by hand or potato mash.
  • Add cream and butter and stir. Add salt and pepper to taste. Add a pinch of ground nutmeg if liked. If you think the mash is too thick, loosen it with some of the pinnekjøtt cooking water.
  • Serve with pinnekjøtt, lingonberry jam, perhaps some freshly boiled potatoes.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @agameals.

You may also like
Continental Recipe

EASY CREME CARAMEL (PUDIM DE LEITE CONDENSADO)

1 Mins read
EASY CREME CARAMEL (PUDIM DE LEITE CONDENSADO) This traditional Brazilian dessert is a type of creamy, caramel-coated custard flan. Although there are…
Continental Recipe

Beijinho (Brazilian Coconut Balls)

1 Mins read
Beijinho (Brazilian Coconut Balls) Beijinhos, literally translated to little kisses, are popular Brazilian treats made from sweetened condensed milk, butter, and coconut….
Continental Recipe

Traditional Baião De Dois

2 Mins read
Traditional Baião De Dois Baião is a traditional folk dance of the Brazilian Ceará region, which was popularized by two musicians, Humberto…