Salty dried sheep ribs (Pinnekjøtt)
This old recipe from the west of Norway has a unique taste because of its old preservation method. The recipe has become highly popular in the last years.
Ingredients
- 1 1/2kg sheep ribs
- 2 turnips/swedes
- 2 carrots (optional)
- 20 Potatoes
- 1/4 ts ground nutmeg
- 4 liters of water
Nutritional information (per 100g)
- Fat: 16,40 g
- Proteins: 13,41 g
- Carbohydrates: 1,58 g
- Calories: 208 Kcal
240 minutes
4 persons
The meat
- Cut ribs lengthwise between each rib. Place in cold water overnight.
- Steam the meat on sticks of birch (without bark). You may also use a metal grating placed in the bottom of a saucepan any fish pot. The water should be level with the ground. Add the lid and allow the meat to steam for 2 - 2 1 / 2 hour until it separates from the bone. Add more water if necessary. Make sure it does not go dry.
- The meat should be put under the grill for about 20 minutes before serving to make it crispy.
- Serve turnip stew and potatoes with the meat.
Turnip stew
- Boil turnips and any carrot slices.
- Mash and season with salt, pepper, or a little ground nutmeg and butter or a little of the fat / juices from the meat.
- Some prefer to mix the boiled potatoes in the stew instead of serving on the side.