Pinnekjøtt
Pinnekjøtt is a traditional Norwegian dish made from cured and dried lamb or sheep ribs, typically steamed over birch twigs. It's a staple for Christmas celebrations in Western Norway.
🧂 Ingredients
- 2 kg Salted and dried lamb ribs (pinnekjøtt)
- As needed Water
- A handful Birch twigs(Optional, for steaming)
- 1.5 kg Potatoes(for serving)
- To taste Mustard(for serving)
- 2-3 pieces Sausages (vossakorv or similar)(optional, for serving)
👨🍳 Instructions
- 1
Soak the lamb ribs in cold water for at least 24-36 hours, changing the water 2-3 times a day. This removes excess salt.
💡 Tip: Ensure ribs are fully submerged. Taste a small piece after soaking to check saltiness. - 2
Drain the ribs and place them in a large pot. If using, lay birch twigs on the bottom of the pot to prevent sticking and add flavor.
💡 Tip: If birch twigs are unavailable, use a steaming rack. - 3
Add just enough water to cover the bottom of the pot, about 2-3 cm. Do not submerge the ribs completely.
💡 Tip: The goal is to steam the meat, not boil it. - 4
Cover the pot tightly and bring to a simmer. Steam for approximately 3-4 hours, or until the meat is tender and easily pulls away from the bone.
💡 Tip: Check water level periodically and add more if needed. The meat should be very tender. - 5
While the pinnekjøtt is steaming, boil or steam the potatoes until tender. If using sausages, cook them during the last 30 minutes of the steaming time.
💡 Tip: Potatoes can be cooked in a separate pot or in the same pot as the ribs if there's enough space. - 6
Serve the pinnekjøtt hot with the cooked potatoes, mustard, and optional sausages. The cooking liquid can be served as a simple broth.
💡 Tip: Some people like to crisp up the ribs slightly under a broiler for a few minutes before serving.
💡 Pro Tips
- ✓Soaking is crucial to control the saltiness.
- ✓Steaming over birch twigs imparts a unique flavor, but is optional.
- ✓Ensure the pot is well-sealed to retain steam.
- ✓Pinnekjøtt is best enjoyed with a good Norwegian aquavit.
🔄 Variations
- Some recipes suggest adding a little beer to the steaming liquid for added flavor.
- Serve with mashed rutabaga (kålrotstappe) as an alternative to potatoes.