Tjälknöl

Ingredients for Tjälknöl

Instructions for Tjälknöl

To prepare the Tjälknöl recipe, please follow these instructions:

Tillagning
Place the deep-frozen meat (otinat) in an oven-proof form, alternatively frying pan. Insert the meat into the lower part of the oven to have a temperature of 75-100 degrees. Stick in a meat meter when the meat tinat - after about 2.5 hours. The meat needs to be cooked in the oven between 10-12 hours. One tip is to do it overnight.
Depending on how you like your meat, you can be considered to be due to temperatures in the meat meter. At 60 degrees the meat is red, at 70 degrees pink and at 75 degrees completely pierced.
Just before the meat is ready, the salt layer can be prepared. Boil the water to the layer, add the salt and spices and boil for about 4 minutes. Put the finished meat in a bowl and pour over the salt layer. It will cover the whole piece of meat. Let stand cool and covered for about 5 hours to let the meat taste the layers.
Then take the meat and cut it into the desired thickness, preferably in thin slices. Compare with roast beef - cheesecake should be served in a similar way.
Tasty meal!

tips:
Tjälknöl recipes The Norwegian meal tinned potatoes (including tinnocks) are cooked by frozen meat (preferably moose meat) that is otinat cooked with low oven heat. After cooking, place the meat in a spiced salt layer. This cooking method is especially suitable for meat pieces of between 1-1.5 kg of less tender moose and beef, e.g. From outer thigh or book. ingredients