Tjälknöl is a fantastic dish originating from the north of Sweden. Traditionally made from Moose and that's what I often had growing up but it can of course be made from beef as well which is what I do now.
It is cooked in the oven from frozen at a low temperature for 8-10 hours, depending on the size of the joint. I take it out of the oven when the meat is 60c as I prefer it on the more rare side. Once cooked it is left to soak in a brine of water, salt, sugar, bay leaves, juniper berries and pepper for approximately 5 hours.
It's served cold and I prefer to serve it with a potato gratin and Bearnaise sauce!
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