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Pinnekjøtt is a beloved traditional dish in Norway, made from cured and dried lamb ribs. It is especially popular during the Christmas season, symbolizing festive gatherings and family traditions. Enjoyed with accompaniments like boiled potatoes and rutabaga mash, it captures the essence of Norwegian culinary heritage.
Cut the rib racks into pieces of 2-3 ribs. Put them in a large bowl or bucket, cover with cold water and leave in a cool place for 24-30 hours, changing the water once. This draws out salt and softens the dried meat.
Lay the birch sticks crosswise in the bottom of a large pot, or set a steaming rack inside. Arrange the ribs on top and pour in water up to just below the meat.
Cover with a lid and steam over low heat for about 3 hours, until the meat comes away easily from the bone. Check every half hour and top up with boiling water so the pot never boils dry.
About 40 minutes before serving, boil the rutabaga and carrots in salted water, or in some of the cooking liquid from the pinnekjøtt for more flavor, for 25-30 minutes until soft. Drain and mash with the butter, then season with salt, white pepper and nutmeg.
Boil the potatoes at the same time.
For a crisp top, put the steamed ribs under a hot grill (broiler) for 3-5 minutes, watching carefully.
Serve the ribs on hot plates with boiled potatoes and kålrotstappe, with a little of the cooking liquid spooned over and lingonberry jam on the side.
Enjoy your meal!
Pinnekjøtt is a traditional Norwegian dish made from cured and dried lamb ribs, typically served during festive occasions.
Pinnekjøtt has its roots in the western coastal regions of Norway, where it has been a staple for generations.
The key ingredients are pinnekjøtt (salted and dried lamb ribs), water and birch sticks for steaming, served with rutabaga mash and potatoes.
Pinnekjøtt needs 24-30 hours of soaking and about 3 hours of steaming.
Pinnekjøtt is often served with boiled potatoes, kålrotstappe (rutabaga mash), and sometimes lingonberry jam.
