Holy PMS Batman

[greenstorm]

Haven't really been civil for a couple of days now. Also no time on computer. Climbing today should help. I love putting a roast in the oven overnight and waking up to food and scent.

Comments

[petter-haggholm.livejournal.com]

I have an awesome recipe for a slow roast, suitable for beef and venison (a traditional recipe from northern Sweden; I think perhaps the most traditional meat for use with this may be elk / moose / whatever you prefer to call it). It involves about seven hours of roasting and several hours of subsequent marinating (and slightly unusual ingredients, like juniper berries).

…Man, I haven't made that in ages.

[greenstorm.livejournal.com]

That's me.

[petter-haggholm.livejournal.com]

Hm, the other post seems to have disappeared, but by the magic of emailed comments, I know you want a recipe! So here goes. Note that I used this page and Google for conversions, if it seems silly.

Know thou, mortal, that this dish is called Tjälknul (tjäle is Swedish for frozen subsoil, and heaven knows what knul is supposed to mean). Thou wilt require

~1.5 kg (3.3 lbs) of frozen, bone-free beef, moose, or venison
1 litre of water
1 dl (0.42 cups) salt (yes, that's quite a lot; I used more to good effect, but I do like salty food)
1 tsp sugar
1/2 tsp crushed black pepper
1 crushed bay leaf
15 crushed dried juniper berries

The actual roasting is trivial: Pre-heat the oven to 75°C (167°F) Put the frozen meat in an oven-safe pan. Stick a meat thermometer in the middle of it after 2–3 hours when it's thawed; leave it in the oven for 7–10 hours. At 60°C (140°F) the roast will be rare, at 70°C (158°F) medium rare, and 75°C (167°F) well done (overdone, if you ask me).

The marinade consists of all the ingredients except, obviously, the meat. Simply mix it all in a saucepan, bring it to a boil, boil for 3–4 minutes, and let it cool off a bit. Put the meat in a bowl or (I recommend) a plastic bag large enough to hold the roast; let it, too, cool off a bit. Cover the meat with the marinade and let it marinate for about 5 hours (I last left it 6 hours and it tasted great; YMMV). Remove the meat and store it without marinade. Serve cold and thinly sliced.

According to my cookbook, it keeps well frozen. I've never tried.

If you ask me, it makes a damned fine meal with potatoes à la Hasselback. Beef works pretty well (it's how I've cooked it; my dad used to get moose roasts from someone he knew), though the juniper berries do go even better with something gamier. For the record, I am in possession of both a meat thermometer and a jar of dried juniper berries…

[http://users.livejournal.com/_locke/]

Damn, and I thought this entry was about Batman!

[greenstorm.livejournal.com]

It does, read between the lines. Decoded, it says (I climb walls just like Batman)

[petter-haggholm.livejournal.com]

That's rather vague, though. Just like Batman could be taken to mean Wearing a body-moulded rubber outfit, Wearing spandex, With a scantily-clad sidekick, or simply In the dark. Or several of the above.

[piratesparkles.livejournal.com]

rasberry leaf tea really helps me with pms symptoms. i highly recommend it