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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.
Soak the pinnekjøtt in cold water for 2-3 days before cooking, changing the water daily to remove excess salt.
Place the soaked pinnekjøtt in a large pot and cover with water.
Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the meat is tender and easily falls off the bone.
Boil the potatoes until tender.
For the kålrotstappe, peel and dice the rutabaga. Boil until soft, then mash with butter and salt.
Arrange the pinnekjøtt on a serving plate with boiled potatoes and kålrotstappe. Optionally, add 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 include pinnekjøtt (cured and dried lamb ribs), water for soaking and boiling, and various accompaniments.
Pinnekjøtt takes approximately 3000-4500 minutes to prepare and cook.
Pinnekjøtt is often served with boiled potatoes, kålrotstappe (rutabaga mash), and sometimes lingonberry jam.