Norwegian specialty Pinnekjøtt
Traditional Norwegian specialty. This dish is prepared for Christmas and New Year here in Norway. My favorite. To make a pinnekjøtt you need dried meat from (young sheep or older). It is served on heated plates with kålrotstappe, boiled potatoes, vossakorv.
Preparation steps
- ....... prepare pinnekjøtt ..... The whole part of the sheep (where the ribs are) is well salted. Leave in the cold (10 degrees) for three days. After three days, rinse with salt and dry well with a paper towel and then hang to dry for 6-8 weeks in a cooler place with good air. For example in the basement or attic but make sure there is good air.
- Dried sheep meat is cut (between each rib). Soak in water and let stand for 12 hours or more (depending on whether it is a young sheep and whether the meat is too dry).
- Tomorrow, take a large bowl and arrange wooden thin slats in it in a cross (roughly arrange them in the height of one deep plate), and arrange the meat in a cross over each other over the slats. Pour water to the height of the meat. Cook for 2-3 hours. It’s over when the meat starts to separate from the bones. If you wish, you can bake in the oven under the grill for 5 minutes.
- ........ kålrotstappe ..... Boil vegetables in 2 liters of water. Cook until soft. Strain from water and strain while still warm. Add other ingredients.