Pinnekjøtt
Salt-cured, dried lamb ribs steamed over birch sticks until falling from the bone — the western Christmas roast.
Cultural Context & History
Pinnekjøtt — "stick meat" — is the Christmas Eve centrepiece of western Norway. Salted, sometimes smoked ribs are steamed over a rack of peeled birch branches that perfume the meat as it softens.
Ingredients
- 2 kg dry-cured, salted mutton ribs (pinnekjøtt)
- A bundle of birch twigs, bark removed, or a metal steaming rack
- 1 kg rutabaga (swede), peeled and cubed
- 50 g butter
- For the mash: a splash of cream and a ladle of the reserved steaming broth
- Salt and pepper, to taste
Recommended Tools
- Deep stockpot with a well-fitting lidTraps the steam that carries the ribs to tenderness.
- Potato masherBreaks the boiled swede down to a coarse, buttery purée.
- Kitchen tongsLift the heavy ribs without tearing the soft meat.
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Step-by-Step Instructions
- 1
Soak the ribs in plenty of cold water at room temperature for 24 to 30 hours, changing the water once — this is what draws out the heavy salt cure.
- 2
Lay the birch twigs or a metal rack across the base of a large pot and pour in water up to the level of the rack, then arrange the ribs on top.
- 3
Cover tightly, bring to the boil, and steam over low heat for 3 hours, topping up the water as it falls, until the meat slips easily from the bone.
- 4
For a crisp finish, lift the ribs onto a tray and colour under a hot grill for 5 minutes.
- 5
Boil the swede until tender, then mash with the butter, a splash of cream and a ladle of the salty steaming broth, and serve alongside the ribs.
Chef's Tip
Don't rush the soak — thick, heavily salted racks need the long end of the 24-to-30-hour bath to shed their fierce cure, or the finished meat will come out punishingly salty.
Chef's Tip
Reserve the steaming broth: a ladleful loosens the swede mash and doubles as a thin, savoury gravy for the plate.
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