Recipe: Pinnekjøtt
Pinnekjøtt is salted, dried and sometimes smoked lamb’s ribs which are rehydrated, usually 12-24 hours in pure water
and then steamed, usually, but not necessarily, over birch branches, and served with potato and mashed swede.
Estimate 500 grams per serving.
Cut the ribs to separate them into individual ribs.
Let lie in cold water for 24 – 30 hours.
In a big casserole leave wire rack or twigs of birch (remove bark!) at the bottom and fill water to the height of the rack (or twigs).
Let it steam for about two - three hours. You might need to keep topping up with water as you don’t want it to run dry.
Some Norwegians would now brown the meat under a grill for a few minutes whilst others (most people) will just serve it with boiled potatoes, mashed swede, juice from the cooking.
Beer and aquavit usually accompany this traditional Norwegian dish.
In Norway you just go into a shop and buy pinnekjøtt - but you can make it yourself.
Curing pinnekjøtt is fairly easy easy. Find a decent box (like a picnic box) and pour in water to fill half of it. Add about 2kg of salt.
Now lay the rack of ribs in the water. You might need to weigh it down as it will float. Leave in a cool place for 3 -5 days.
Remove it from the water and hang the rib cage somewhere cool with some air movement (like a garage, loft or even veranda).
Obviously guard it form birds, insects or other unwanted guests
Hang for about 6 – 7 weeks.
225 g Lamb, sliced
1 Cabbage, cored and sliced
475 ml Water
18 Black Peppercorns, whole
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Put a layer of sliced Lamb in the bottom of a caserole.
Add the next layer of cabbage. Repeat layering.
Add Peppercorns.
Pour the water over all, and cover with a lid.
Bring to a boil, then simmer over low heat for 2 hours.
Add Salt to taste.
(serve with boiled potatos and carrots)