Swedish frozen elk tuber

Ingredients for 6 servings:

• 1 ½ kg meat (elk roast, alternatively roast beef, frozen)
• 1 liter of water
• 1 tsp salt
• 1 tsp sugar
• 3 bay leaves
• 3 cloves garlic
• Thyme
• rosemary
• 5 juniper berries
• pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 15 hours; Total time approx. 15 hours 15 minutes

Tjälknöl

Preheat the oven to approximately 100°C. Place the frozen meat on a rack in the roasting pan. Let it marinate slowly for 10-12 hours (overnight). Insert a meat thermometer into the thickest part of the meat. The roast will be cooked at approximately 75°C. The roast will have shrunk in size and will be nicely browned on the outside. Bring the stock to a boil and let it cool again, adding more salt if necessary. Place the warm meat in the cold stock, ensuring it is completely covered. Let it marinate for about 5 hours so the roast can absorb the seasoning. Cut the meat into very thin slices, like roast beef. Garnish with parsley and serve with potato salad or potato gratin. Tips: Place the meat in a double plastic bag and fill with the stock. You need much less stock than in a pot. Turn the bag occasionally. Leftovers make a great topping for bread. The piece of meat should be fairly round, not too flat, otherwise the roast will be dry and taste bland. If the spice mixture hasn’t been absorbed properly, simply add a tablespoon of it to the center of the sliced ​​roast.