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Large pieces of meat, baked in the oven

Large pieces of meat, baked in the oven

Main dishes

Discover this traditional method for slowly cooking frozen meat at a low temperature, followed by immersion in a flavorful brine.

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Recipe from Marsve, Mr Shark, Averater and 3 other contributors (Wikibooks), adapted by Recette de cuisine ·

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“Tjälknöl” is a traditional dish that involves slowly cooking frozen meat at a low temperature in the oven. This technique is ideal for cuts of venison or beef, such as tenderloin or roast, weighing approximately 1.5 kg or more.

Ingredients and directions

  • Prep time10 min
  • Cook time40 min
  • Resting30 min
  • Total1 hr 20 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodfour
  • Estimated cost$12.23 $2.04 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

6 people
  • $11.23
  • $0.99
  • $0.01

Prices from US supermarkets for 2 of 3 ingredients; Belgian prices for the rest.

Directions

  1. Preheat the oven to 80 °C (175 °F) and place the meat on a rack (you can also place a baking sheet underneath to prevent the juices from dripping onto the bottom of the oven).
  2. Estimate the cooking time to be approximately 6.5 hours per kilogram (for a 1.5 kg piece, this would be about 10 hours).
  3. Return the meat to a partially cooked state and insert a meat thermometer. ≈ 3 min
  4. Remove the meat from the oven when the thermometer reads 70 degrees.
  5. Combine the marinade ingredients in a small bowl or plastic bag, then pour it over the hot meat.
  6. Let the meat marinate for about 5 hours, turning it occasionally during this time.

The bill

Large pieces of meat, baked in the oven

  • approximately 1.5 kg of venison or beef (frozen)$11.23
  • 1/2 cup of salt$0.99
  • 1 tablespoon of sugar$0.01

Total$12.23

that's $2.04 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • approximately 1.5 kg of venison or beef (frozen)
  • 1/2 cup of salt
  • 1 tablespoon of sugar
  • 1/2 liter of water
  • 1 tablespoon of herbs (such as basil, parsley, rosemary, thyme)

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