Main CourseDinner

Pinnekjøtt

Name: Pinnekjøtt
Prep time: 1 d
Cook time: 3 h
Total time: 1 d 3 h
Yield: 4 porții
Cuisine: norwegian, scandinavian
Ingredients: 1.200 g lamb rib racks dried and salted; 800 g potato peeled; 600 g rutabaga peeled and chopped; 50 g butter melted; 50 ml cream; 1 un praf black pepper freshly ground; 4 buc. birch branches or metal rack (opțional)

Pinnekjøtt is a traditional Norwegian dish of salted, dried, and often smoked lamb ribs, rehydrated and steamed over birch branches or a rack. This recipe focuses on preparing the ribs for steaming and serving with classic accompaniments. The tender lamb has a rich, savory flavor.

O rețetă originală de Forkin

Durată totală: 1 zi 3 ore
Porții: 4
Dificultate: Medie

Informații despre alergeni: poate conține lapte. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

1.200 glamb rib racks, dried and salted
800 gpotato, peeled
600 grutabaga, peeled and chopped
4 buc.birch branches, or metal rack(opțional)

rutabaga mash

50 gbutter, melted
50 mlcream
1 un prafblack pepper, freshly ground

Ustensile

saucepan · large pot · cutting board · knife · potato masher

Mod de preparare

Pas cu pas

1
Soak the lamb rib racks in cold water for at least 24 hours, or up to 36 hours, changing the water occasionally to remove excess salt.
Aproximativ 1 zi
Nota bucătarului: The soaking time depends on how salty the pinnekjøtt is; taste a small piece after 24 hours to check.
2
Place birch branches or a metal steaming rack at the bottom of a large pot. Add water until it just reaches the top of the branches/rack, ensuring it does not touch the meat.
Aproximativ 5 min.
Nota bucătarului: Birch branches impart a traditional flavor, but a metal rack works perfectly well.
3
Cut the rehydrated lamb rib racks into individual ribs or smaller portions, typically 2-3 ribs per piece.
Aproximativ 5 min.
4
Arrange the lamb ribs on top of the birch branches or rack in the pot.
Aproximativ 2 min.
5
Bring the water to a boil, then reduce the heat to a simmer, cover the pot tightly, and steam for approximately 2.5 to 3 hours, or until the meat is very tender and easily pulls away from the bone.
Aproximativ 3 ore
Nota bucătarului: Check the water level periodically and add more hot water if needed to prevent it from drying out.
6
While the lamb is steaming, boil the peeled potatoes in a separate pot of salted water until tender.
Aproximativ 25 min.
7
In another pot, boil the chopped rutabaga until very soft.
Aproximativ 20 min.
8
Drain the rutabaga and mash it thoroughly. Stir in the butter, cream, and black pepper until smooth.
Aproximativ 5 min.
Nota bucătarului: Adjust the consistency of the rutabaga mash with more cream or a splash of the lamb steaming liquid if desired.
9
Once the lamb is cooked, carefully remove it from the pot.
Aproximativ 1 min.
10
Serve the pinnekjøtt immediately with the boiled potatoes and rutabaga mash.
Nota bucătarului: Some prefer to briefly broil the ribs after steaming for a slightly crispy exterior.

Păstrează gustul bun

Păstrare

Store leftover pinnekjøtt and sides in airtight containers in the refrigerator.

Reîncălzire

Gently reheat pinnekjøtt by steaming or in a covered dish in the oven until warmed through. Reheat potatoes and rutabaga mash in the microwave or on the stovetop.