Salted and dried lamb ribs steamed on birch sticks until tender, a beloved Norwegian Christmas tradition from western Norway.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: large serving platter
Garnishes: fresh rosemary
Accompaniments: mashed rutabaga, boiled potatoes
Instructions
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1
Soak the dried lamb ribs in cold water for 24-48 hours, changing water several times to remove excess salt.
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2
Arrange birch sticks in the bottom of a large pot to create a rack. Add water to just below the sticks.
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3
Place soaked lamb ribs on the birch sticks. Cover tightly and steam for 2-3 hours until meat is tender and falling off the bone.
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4
Serve with mashed rutabaga and boiled potatoes. The steaming liquid can be used as a flavorful broth.
Did You Know?
The name pinnekjott means stick meat, referring to the birch sticks used as a steaming rack.
Chef's Notes
Equipment Tips
- large pot with lid
- birch sticks or steaming rack
Garnishing
fresh rosemary
Accompaniments
mashed rutabaga, boiled potatoes
The Story Behind Pinnekjott
Pinnekjott is one of Norway's three traditional Christmas dishes, dominant in western Norway where it originated as a preservation method for lamb. The salting and drying process allowed meat to be stored through the long winter months without refrigeration.
The preparation begins days before Christmas Eve, with the ribs soaking in water to rehydrate and reduce saltiness. The steaming over birch sticks gives the meat its characteristic flavor and tenderness while keeping it above the cooking liquid.
Pinnekjott has grown from a regional western Norwegian tradition to become popular across the entire country, now rivaling lutefisk as the most common Christmas Eve dinner choice.
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