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12-27-2014, 09:22 PM #1321
Here's a recipe translated into English.
Roast ribs of mutton (pinnekjøtt)
Source: Bunnpris The recipe had 11784 readers! 11784 readers --- Share the recipe on: Share the recipe with your friends on facebook Share the recipe with your friends on nettby Share the recipe on digg Share the recipe on twitter
INGREDIENT:
2 2 ½ kg dried mutton ribs
birch twigs
1 large rutabagam peeled and sliced
Roast ribs of mutton (pinnekjøtt)
DIRECTION:
Cut the meat between the ribs into servering pieces. Soak in cold water overnight.
Peel the bark off the birch twigs and arrange in the bottom of a pot, or use a rack. Arrange the meat on the twigs. Add water to just under the meat. Cover and steam about 2 hours.
After 1 hour, add the rutabaga and cook until tender.
Preheat over to 250 degrees C (500 degrees F). Grill the meat in a hot over until crispy. Mash the rutabaga.
Serve with boiled potatoes, boiled rutabagas or rutabaga purée, and pan juices. Or bacon grease.
Edit:
The fat on Lamb is really not edible, it adds flavor, but don't eat that.
It is not good!Last edited by Birnando; 12-27-2014 at 09:44 PM.
Bjoernar
Um, all of them, any of them that have been in front of me over all these years....
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The Following 3 Users Say Thank You to Birnando For This Useful Post:
32t (12-27-2014), Nightblade (12-28-2014), Sailor (12-27-2014)
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12-27-2014, 09:49 PM #1322
Looks good and wifey wants to try to make some soon. Thanks.
The name Finnebiff is sort of interesting as i've never seen a recipe exactly like that. Of course people have different traditions on different parts of the country.
Reminds me of the sauted reindeer (that is what they eat in the north) or sauted deer/moose (south) we have.
Just fried pieces of meat with lots of salt and sour /fresh lingonberries and mashed potatoes.Last edited by Sailor; 12-27-2014 at 09:53 PM.
'That is what i do. I drink and i know things'
-Tyrion Lannister.
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12-27-2014, 09:51 PM #1323
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Thanked: 1160Would you guys quit talking about Reindeer already.....Gawd I want me some so bad now I can smell it in my mind. I might have to get a Reindeer dog from Biker Jims this weekend(local hot dog vendor).
Come along inside,We'll see if tea and buns can make the world a betterplace.~TheWind in the Willow~
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12-27-2014, 09:53 PM #1324
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- May 2010
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Thanked: 1160And.....I am now gonna try and find a Reindeer meat vendor and make some Finnebiff.......so hungry now.
Come along inside,We'll see if tea and buns can make the world a betterplace.~TheWind in the Willow~
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12-27-2014, 09:56 PM #1325'That is what i do. I drink and i know things'
-Tyrion Lannister.
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12-27-2014, 09:58 PM #1326
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12-28-2014, 04:15 AM #1327
[QUOTE=Birnando;1436069]Here's a recipe translated into English.
Roast ribs of mutton (pinnekjøtt)/QUOTE]
Excellent and very much what I am going to try! I don't have any Birch trees handy but in the neighbors yard and they might get mad!
I went to buy a Rutabaga this evening and saw a piece of flat cut brisket..... For the present I am using the pinnekjott soaking in water as a weight on some Corned Beef.
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12-28-2014, 08:02 AM #1328
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12-28-2014, 09:18 AM #1329
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- Sep 2009
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- Mouzon, France
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Thanked: 116I forgot to take a picture of the goose before carving:
Last minute addition, freshly baked madeleines:
Gratin, stuffing, gravy (loads of gravy) and the pugs' christmas present in the bowl on the left:
I accidentally improved my frangipane by cooking it at a lower temperature (150C for 35 minutes instead of 180C for 35 minutes). There is not a crumb left of that one.
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12-28-2014, 11:11 AM #1330
The butcher is wrong. It is rather heavily salted. The general rule is 30-3, that is, soak for 30 hours, steam for 3.
Oh, I don't think bacon fat was mentioned for the cooking process, but it is a very common (even required, perhaps) ingredient - you pour some over the dish at serving. Oh, with bacon bits in it.
There are many ways to prepare it - I have steamed them (traditional and where they get the name from, literally "stick meat" or perhaps "meat on sticks", as mentioned above by Birnando), boiled them in a nice broth (as recommended by some of our best chefs) and cooked them in a pressure cooker (which would be a modernist approach). I was really happy with the pressure cooker method, and I believe it makes the most tender meat.Last edited by str8fencer; 12-28-2014 at 11:16 AM.
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The Following User Says Thank You to str8fencer For This Useful Post:
32t (12-28-2014)