📝 About This Recipe
A cornerstone of Norwegian holiday traditions, Pinnekjøtt features salted and dried lamb ribs that are slowly steamed to perfection over birch branches. This preparation method, originating from the rugged west coast of Norway, transforms preserved meat into a tender, succulent delicacy with a rich, savory, and slightly funky depth. Served alongside a velvety rutabaga mash and boiled potatoes, it offers a truly authentic taste of Scandinavian winter comfort and heritage.
🥗 Ingredients
The Meat
- 2 kg Pinnekjøtt (dried and salted lamb ribs) (unsmoked or smoked, depending on preference)
- 5-8 liters Water (for soaking and steaming)
The Steaming Bed
- 15-20 pieces Birch sticks (pinner) (peeled and cut to fit the pot; or use a metal steaming rack)
Rutabaga Mash (Kålrotstappe)
- 1.5 kg Rutabaga (Swede) (peeled and cut into cubes)
- 2 large Carrots (peeled and sliced)
- 1/2 cup Heavy cream (at room temperature)
- 100 g Unsalted butter (cold and cubed)
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Ground white pepper (for a clean spice profile)
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 1/2 cup Rib fat/broth (taken from the steaming pot after cooking)
Accompaniments
- 1 kg Mandelpotet (Almond potatoes) (or any small, firm waxy potato)
- 1/2 cup Lingonberry jam (for serving)
- 1 handful Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Start by soaking the Pinnekjøtt in plenty of cold water for 24 to 30 hours. Change the water once or twice during this period to ensure the correct level of saltiness is achieved.
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2
Drain the ribs and rinse them under cold water. If the ribs are still joined together, cut them into individual rib pieces using a heavy knife or meat saw.
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3
Prepare a large, heavy-bottomed pot. Place the birch sticks in a crisscross pattern across the bottom to create a 'grate' about 2-3 cm high. If you don't have birch sticks, a metal steaming rack works, but you will lose the subtle woody aroma.
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4
Pour water into the pot until it just reaches the top of the sticks. Ensure the water level does not touch the meat once it is added.
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5
Layer the ribs on top of the sticks in a haphazard way to allow the steam to circulate freely between the pieces. Cover the pot with a tight-fitting lid.
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6
Bring the water to a boil, then reduce the heat to a very low simmer. Let the meat steam for 3 to 4 hours. Check the water level every hour, topping it up with boiling water if it starts to run dry.
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7
While the meat is steaming, prepare the rutabaga mash. Boil the rutabaga and carrot cubes in unsalted water until they are very tender, about 25-30 minutes.
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8
Drain the vegetables and mash them thoroughly using a potato masher or immersion blender for a smoother consistency. Stir in the butter, cream, nutmeg, and white pepper.
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9
Once the meat is tender and starts to pull away from the bone, carefully ladle out about 1/2 cup of the salty fat/broth from the bottom of the rib pot and stir it into your rutabaga mash for extra flavor. Keep the mash warm.
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10
Optional: For a slightly crispy finish, place the steamed ribs on a baking tray under the broiler for 3-5 minutes until the fat bubbles and the edges turn golden brown.
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11
Boil the potatoes in their skins until tender. Serve the ribs hot on a platter with the rutabaga mash, boiled potatoes, a side of lingonberry jam, and a drizzle of the remaining rib fat (sky) from the pot.
💡 Chef's Tips
Soaking time is the most critical step; if you prefer a saltier taste, 24 hours is enough, but for a milder flavor, go for 30 hours. Always use birch sticks without bark if possible, as the bark can sometimes impart a slightly bitter taste to the steam. Never add salt to the rutabaga mash until the very end, as the rib fat you add is already very salty. If the meat is not falling off the bone after 3 hours, keep steaming; older mutton requires more time than younger lamb ribs. To keep the meat warm while finishing the sides, leave it in the pot with the lid on and the heat turned off.
🍽️ Serving Suggestions
Pair this dish with a glass of Norwegian Akevitt (Aquavit) to help cut through the richness of the fat. A dark, malty Christmas beer (Juleøl) is the traditional beverage of choice for this meal. Serve with 'Vossakorv' (a traditional thick sausage), which can be steamed on top of the ribs for the final 20 minutes. Include a small bowl of the 'sky' (the cooking liquid) on the table for guests to drizzle over their potatoes. A side of mashed green peas can provide a fresh, sweet contrast to the salty meat.