Tjälknöl: Swedish Roasted & Brined Beef
So what is Tjälknöl? It’s a Swedish recipe for Roasted & Brined Beef – think Corned beef, but in reverse! Roast your beef, then brine it!
Ingredients
Scale
- 3 lb lean beef roast <-- it MUST BE FROZEN!
- 2 cups water, room temperature
- 2 cups water, cold
- 1/2 cup salt (I like this one)
- 2 tbl honey (omit for Whole30)
- 6 cloves peeled garlic, chopped
- 2 bay leaves
- 1 tbl dried thyme
- 1 tsp crushed black pepper (omit for AIP)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- Optional: 4 juniper berries (omit for AIP)
Instructions
- Preheat your oven to 210F. Place a wire rack inside a roasting pan and place the frozen beef roast on the wire rack.
- Cook the beef for 7 – 10 hours, until the desired internal temperature is reached. Begin to check the internal temperature of the beef with a digital meat thermometer after 7 hours.
- While the beef is cooking, make your brine. Add two cups of room temperature water and all other ingredients to a saucepan. Warm until the honey has dissolved. Add the cold water to the warm water to cool it down. Refrigerate until needed later.
- Remove the meat when the beef reaches a suitable internal temperature, using these rough guidelines: rare = 140F, medium = 150F, well done is 160F.
- Add the beef to a freezer bag and pour over the brine. Make sure the beef is covered evenly by the brine. Refrigerate the beef in the brine for 5 hours – if it is not evenly covered by the brine, just make sure to rotate it a few times as it brines.
- Remove the beef from the brine and pat it dry. You can serve it immediately, or cover and refrigerate it now for slicing later.
Find it online: https://meatified.com/tjalknol-swedish-brined-beef/