In this post we will tell you how to prepare and cook pinnekjøtt. It's easy, but of course the techniques must be right for the best result.
We have made an easy step-by-step reciepe for you to follow
1. Watering the pinnekjøtt
Because the pinnekjøtt are salted due to the preservation of the product, pinnekjøtt must always be watered according to the manufacturer's recommendations (see the packaging), or personal preference. Other's also use the 30 - 3 rule. Watering for 30 hours, and steaming for 3.
The pinnekjøtt are first rinsed with water in a pot or a bowl a couple of times.
Put the pinnekjøtt i a pot, completely submerging the meat. The watering time varies slightly depending on how much the meat has been dried, the thickness of the pieces of meat and the temperature of the water. Room temperature water causes speeds up the watering process. Put the pinnekjøtt in water for the specified time, see how many hours are recommended on the package.
You must have the following to prepare the pinnekjøtt correctly:
- Birch sticks or a steam grate.
- A pot that is large enough to accommodate the portion of pinnekjøtt you are going to prepare and birch sticks or a steam grate in the bottom of the pan.
Place the birch sticks or the steam grate in the bottom of the pan. (The birch sticks are layered on top of each other in the opposite direction, in every other layer. The steam grate should only be placed in the bottom of the pan.)
Pour water to the top of the birch sticks / steam grate.
Then place the pinnekjøtt on top of the birch sticks / steam grate in layers.
Let the meat simmer until the meat starts to come away from the bone. Cooking time is approximatly 2 - 3 hours.
Make sure the pan always has water in the bottom, but no higher than the birch sticks / steam grate, so the pan doesn't boil dry.
Pinnekjøtt of sheep should be steamed a little longer than pinnekjøtt of lamb.
If desired at the end of cooking time, sausages kan be added to the pan, to steam with the pinnekjøtt for the last 10 - 15 minutes. Tradionally Vossakorv is used (Coarser sausage).
If desired, the pinnekjøtt can be lightly browned in the oven after steaming. Place the pinnekjøtt on a rack or in a long pan, slightly high in the oven on high heat or grill for approx. 5 minutes.
Traditionally served with:
- Potatoes / Mashed potatoes
- Mashed yellow turnip
- Vossakorv or a coarse sausage
- Aquavit on the side
Here is also a great video showing the process very easily