Ingredients with Measurements:
- 2 lbs Pinnekjøtt (dried and salted lamb ribs)
- 2 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 turnips, peeled and chopped
- 2 potatoes, peeled and chopped
- 2 cups beef broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Soak the Pinnekjøtt in cold water for at least 24 hours, changing the water every 6-8 hours.
2. Drain the Pinnekjøtt and place it in a large pot with 2 cups of water. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the meat is tender.
3. Remove the Pinnekjøtt from the pot and set aside. Reserve the cooking liquid.
4. In the same pot, sauté the onion and garlic until softened.
5. Add the chopped carrots, parsnips, turnips, and potatoes. Sauté for 5-7 minutes, or until the vegetables are slightly browned.
6. Add the beef broth, reserved cooking liquid, bay leaf, and dried thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the vegetables are tender.
7. Remove the bay leaf and discard. Shred the Pinnekjøtt and add it to the pot. Season with salt and pepper to taste.
8. Serve hot.
- Time:
Preparation time: 24 hours (for soaking the Pinnekjøtt)
- Cooking time: 3-4 hours
Temperature:
- Simmer on low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 25g
- Protein: 35g
Substitutions for ingredients:
- Lamb ribs can be substituted with beef or pork ribs.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add chopped kale or cabbage for extra nutrition.
- Use different root vegetables, such as sweet potatoes or rutabaga.
- Add a splash of red wine for extra flavor.
Tips and tricks:
- Soaking the Pinnekjøtt for at least 24 hours is crucial to remove excess salt.
- Shred the Pinnekjøtt with a fork for a more tender texture.
- Serve with lingonberry sauce for a traditional Norwegian touch.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot on low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of fresh thyme on top.
Garnishes:
- Fresh thyme or parsley
Pairings:
- Serve with a crisp green salad and crusty bread.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the Pinnekjøtt is too salty, soak it for longer or rinse it before cooking.
Food safety advice:
- Make sure the Pinnekjøtt is fully cooked before serving.
Food history:
- Pinnekjøtt is a traditional Norwegian Christmas dish, made from dried and salted lamb ribs.
Flavor profiles:
- Savory, salty, and slightly sweet from the root vegetables.
Serving suggestions:
- Serve hot with lingonberry sauce and a side of mashed potatoes.
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Region: Norwegian