📝 About This Recipe
Originating from the rugged wilderness of Norrland, Sweden, Tjälknöl is a culinary miracle born from a happy accident when a frozen moose roast was left in a low-heat oven overnight. This traditional method involves roasting the meat while still frozen at a very low temperature, resulting in an incredibly tender, pink, and succulent texture that rivals the finest deli meats. After roasting, the meat is submerged in a savory, aromatic brine that seasons it to the core with notes of juniper and forest herbs.
🥗 Ingredients
The Roast
- 1.5 kg Moose Roast (Solidly frozen, boneless (elk or venison may be substituted))
The Aromatic Brine
- 1 liter Water
- 100 grams Sea Salt (Coarse sea salt is preferred)
- 2 tablespoons Granulated Sugar (Helps balance the saltiness)
- 10-12 pieces Juniper Berries (Lightly crushed to release oils)
- 1 tablespoon Black Peppercorns (Whole)
- 3 pieces Dried Bay Leaves
- 2 sprigs Fresh Rosemary
- 3 sprigs Fresh Thyme
- 3 pieces Garlic Cloves (Smashed)
👨🍳 Instructions
-
1
Preheat your oven to a very low temperature, approximately 75°C to 80°C (165°F to 175°F). Do not go higher, as the magic of this dish lies in the slow breakdown of fibers.
-
2
Place the rock-solid frozen moose roast directly into a roasting pan. Do not season it yet, and do not defrost it.
-
3
Slide the pan into the lower part of the oven. Let it roast undisturbed for about 2 to 3 hours until it has thawed enough to insert a meat thermometer.
-
4
Once the meat is soft enough, insert a digital meat thermometer into the thickest part of the roast. Set the alert for 65°C (149°F) for a perfect medium-pink result.
-
5
Continue roasting for another 6 to 9 hours. The exact time depends on the shape of the roast; lean back and let the low heat work its magic.
-
6
While the meat roasts, prepare the brine. Combine water, salt, sugar, crushed juniper berries, peppercorns, bay leaves, garlic, and herbs in a large saucepan.
-
7
Bring the brine to a boil, stirring until the salt and sugar are fully dissolved. Remove from heat and let it cool completely.
-
8
Once the moose roast reaches an internal temperature of 65°C, remove it from the oven immediately.
-
9
Place the hot roast into a heavy-duty resealable freezer bag or a narrow, deep container just large enough to hold the meat.
-
10
Pour the cooled brine over the hot meat, ensuring it is completely submerged. Seal the bag or cover the container.
-
11
Place the meat in the refrigerator to brine for 5 to 10 hours. Do not exceed 10 hours, or the meat may become overly salty.
-
12
Remove the roast from the brine and pat it dry with paper towels. Discard the brine.
-
13
Using a very sharp knife or a meat slicer, carve the moose into paper-thin slices against the grain for maximum tenderness.
💡 Chef's Tips
Use a digital probe thermometer for accuracy; 65°C is the sweet spot for moose, which can become dry if overcooked. If you don't have moose, this technique works beautifully with venison or even a lean beef top round roast. Always slice the meat as thinly as possible; the texture is best when it resembles delicate carpaccio or roast beef. If the roast is too salty because it sat in the brine too long, serve it with an unsalted creamy sauce to balance the flavors.
🍽️ Serving Suggestions
Serve chilled with a warm, creamy potato gratin (Potatisgratäng) and a spoonful of wild lingonberry jam. Pairs exquisitely with a glass of robust Syrah or a dark, malty Swedish porter. Arrange on a platter with pickled red onions and a dollop of horseradish cream for a traditional smörgåsbord. Leftovers make incredible open-faced sandwiches on dark rye bread with a smear of butter.