Ingredients with Measurements:
- 2 lbs of pinnekjøtt (cured lamb ribs)
- 1 cup of water
- 1 cup of beer
- 1 tbsp of whole black peppercorns
- 1 tbsp of juniper berries
- 1 tbsp of coarse sea salt
- 1 cup of heavy cream
- 1/4 cup of Dijon mustard
- 2 tbsp of honey
- 1 tbsp of cornstarch
- Salt and pepper to taste
Special equipment needed:
- Large pot with a steamer basket
- Small saucepan
- Whisk
Step-by-step instructions:
1. Soak the pinnekjøtt in cold water for at least 24 hours, changing the water every 6-8 hours.
2. In a large pot, add the water, beer, black peppercorns, juniper berries, and sea salt. Bring to a boil and let simmer for 10 minutes.
3. Place the pinnekjøtt in a steamer basket and place it on top of the pot. Cover with a lid and let steam for 2-3 hours, or until the meat is tender and falls off the bone.
4. In a small saucepan, whisk together the heavy cream, Dijon mustard, honey, and cornstarch. Cook over medium heat, stirring constantly, until the sauce thickens.
5. Season the sauce with salt and pepper to taste.
6. Serve the pinnekjøtt with the mustard sauce on the side.
Time:
Preparation time: 24 hours (for soaking)
Cooking time: 2-3 hours
5. Temperature:
Pinnekjøtt should be steamed at a low temperature, around 212°F (100°C).
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 550
Fat: 35g
Carbohydrates: 12g
Protein: 45g
Substitutions for ingredients:
- If you can't find pinnekjøtt, you can substitute it with lamb chops or lamb shanks.
- If you don't have juniper berries, you can use rosemary or thyme instead.
- If you don't have heavy cream, you can use sour cream or crème fraîche.
Variations:
- You can add chopped fresh herbs, such as parsley or chives, to the mustard sauce for extra flavor.
- You can serve the pinnekjøtt with boiled potatoes and lingonberry jam for a traditional Norwegian meal.
Tips and tricks:
- Make sure to soak the pinnekjøtt for at least 24 hours to remove excess salt.
- Use a meat thermometer to check the internal temperature of the pinnekjøtt. It should be around 145°F (63°C).
- If the mustard sauce is too thick, you can add a little bit of water or beer to thin it out.
Storage instructions:
Store any leftover pinnekjøtt and mustard sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pinnekjøtt, place it in a steamer basket and steam for 10-15 minutes until heated through. Reheat the mustard sauce in a small saucepan over low heat, stirring constantly.
Presentation ideas:
Serve the pinnekjøtt on a large platter with the mustard sauce in a small bowl on the side. Garnish with fresh herbs, if desired.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
- Serve with a cold beer or a glass of red wine.
- Pair with roasted root vegetables or a green salad.
Suggested side dishes:
Boiled potatoes and lingonberry jam.
Troubleshooting advice:
- If the pinnekjøtt is too salty, you can soak it in cold water for an additional 6-8 hours before cooking.
- If the mustard sauce is too thin, you can whisk in a little more cornstarch to thicken it.
Food safety advice:
- Make sure to cook the pinnekjøtt to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
- Store any leftover pinnekjøtt and mustard sauce in separate airtight containers in the refrigerator for up to 3 days.
Food history:
Pinnekjøtt is a traditional Norwegian dish made from cured lamb ribs. It is typically served during the Christmas season.
Flavor profiles:
Pinnekjøtt has a salty and savory flavor, while the mustard sauce is tangy and slightly sweet.
Serving suggestions:
Serve the pinnekjøtt with boiled potatoes and lingonberry jam for a traditional Norwegian meal.
Related Categories
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Region: Norwegian
Taste: Savory, Tangy, Rich, Herbaceous, Umami