Permafrost Roast

A community recipe by CatPoet

Not tested or verified by Nigella.com

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Introduction

Why I call this permafrost roast is cause I don't know how to translate tjÃ¤lknul, it means frozen lump or frosty lump. It is a bit of a backwarrds recipe, you start the roast with a frozen lump of meat, then roast it and at the end marinate it. The roast is served cold and most often the potatoes are the only thing warm you get to the meal, it is so great.

Ingredients

Serves: 10- 12

Metric Cups

For the Meat

1½ kilograms pork (a roast, frozen solid - or beef or venison)

For the Marinade

1 litre water
100 millilitres salt
1 tablespoon sugar
1 teaspoon black pepper (crushed)
1 bay leaf
15 juniper berries (or 2-4 handfuls of fresh herbs)

For the Meat

3⅓ pounds pork (a roast, frozen solid - or beef or venison)

For the Marinade

1⅘ pints water
4 fluid ounces salt
1 tablespoon sugar
1 teaspoon black pepper (crushed)
1 bay leaf
15 juniper berries (or 2-4 handfuls of fresh herbs)

Method

Permafrost Roast is a community recipe submitted by CatPoet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In the evening the day before the party, take the frozen roast and put into a roasting tin, turn the oven onto 75 C. Set your alarmclock for 8 hours later. Go to sleep. Wake up. Put a thermomter into the meat and check core temp, for deer and beef 60C is red, 70 C pink and 75C done and it the meat has a higher temp, no problem. Pork is done at 80 C.

Now you take out the meat and find a container that fits it snugly but has about 5 cm higher rim then the roast. On a pot on the stove add salt, water, sugar, pepper, bay leaf and if you use juniper berries them to, herbs should be scattered around the roast instead.

Let the mariande reach boiling and cook for 5 min. Pour the hot mariande over the roast. Now leave it to cool, so much that you can put into a cold place, fridge or cellar.

The roast has to marinate for 3- 5 hours, any longer and the meat becomes salty. Remove the meat from the liquid and slice it up in thin slices and serve to the guests with potatoes and cold sourcream sauce and a salad or a potato salad.

Let the mariande reach boiling and cook for 5 min. Pour the hot mariande over the roast. Now leave it to cool, so much that you can put into a cold place, fridge or cellar.

Additional Information

The roast must be frozen solid or the recipe will not work. You can change the water and sugar for 1 litre of apple juice and 2 tablespoon of liquid smoke when making a pork roast.