To Cook A Frozen Roast

Swedish: “Tjälknöl”
English: “Frozen Lump”

INGREDIENTS:
Serves 6 – 8

1 – 1,5 kg (1000 g – 1500 g) frozen roast; beef, moose or deer, boneless

MARINADE:
2 liter (2000 ml) water
1 ½ dl (150 ml) salt
½ dl (50 ml) sugar
4 – 5 garlic cloves, roughly chopped
10 black peppercorns
2 dl (200 ml) fresh herbes OR 2 tablespoons dried herbs (thyme, rosemary, basil, chives, parsley…)

METHOD:
* Preheat oven to 75 – 80°C (170°F)
* Take meat out of your freezer, and put it on the roven rack.
* Place it in the lower part of the oven.
* Place a pan underneath.
* Bake meat for about 10 – 12 hours (overnight)
* Insert a thermometer after 7 – 8 hours.
* Meat is ready at 65 – 75C (Medium rare 145F, Medium 160F, Well done 170F)

MARINADE:
* Bring water, salt, sugar, and black peppercorns to a boil.
* Remove from heat, add garlic and herbs.
* Allow marinade to cool.
* Pour it into a strong plastic bag.
* Put the hot meat into the bag, seal the bag.
* Make sure that the meat is emerged in the marinade.
* Allow the meat to marinade for ab. 5 hours,
* Baste and turn it a couple of times.
* Pour out the marinade, cut meat in paper thin slices.
* Serve with a potato gratin and a salad.
(A potato salad instead of a potato gratin works fine too).

No, this dish is no joke. I was told that this recipe was invented by coincidence and forgetfulness, half and half. A piece of frozen moose meat was put in the oven to be defrosted. Then forgotten until the next morning. However, it was not at all spoiled. The meat was placed into brine. Four hours in the brine and the meat was easy to cut into thin slices.

I like the meat to be spicier. A brine isn´t enough spicy for me. However, not everybody does like garlic and herbs. Some like to put juniper berries into the marinade. I do not. Juniper berries have such a bittersweet taste so I don´t use them together with herbs.

This dish has many advantages. It is great for a buffé with many guests. Leftovers can be kept in the refridgerator for several days. Delicious in sandwiches. A potato salad instead of a potato gratin works fine too.

Next time I am serving this meat at a buffé, I´m going to try this dressing, allowing each guest to spoon a more spicy dressing over their meat:
INGREDIENTS: 4 tbsps freshly pressed lime juice, 2 garlic cloves, 2 tbsps Asian fish sauce, 2 tbsps finely chopped spring onions, 1 tbsp brown sugar, 2 tbsps chopped parsley, 1 teaspoon chili flakes.

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