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Tjälknöl, moose roast cooked from frozen

Tjälknöl, moose roast cooked from frozen

Main dishes

The Swedish method for cooking a frozen roast: a piece of beef or veal is baked at 80 °C for about 10 hours until it reaches an internal temperature of 70°…

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Recipe from Marsve, Mr Shark, Averater and 3 other contributors, adapted by Recette de cuisine · · updated on

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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 time10 hr
  • Resting5 hr
  • Total15 hr 10 min
  • DifficultyMedium
  • CostModerate
  • Cooking methodfour
  • Estimated cost$29.01 $4.84 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Gluten-free
  • Low lactose

Ingredients

6 people
  • $28.60
  • $0.40
  • $0.01

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

Directions

  1. Preheat the oven to 80 °C and place the frozen meat on a rack, with a tray underneath to collect the juices.
  2. Allow approximately 6.5 minutes per kilo (about 10 hours for 1.5 kg). Turn the roast over halfway through cooking and insert a thermometer.
  3. Remove it when the internal temperature reaches 70 °C. ≈ 3 min
  4. Boil the water with salt, sugar, and herbs to make the brine.
  5. Place the raw meat in a bag or bowl, pour the brine over it, and let it sit for about 5 hours, turning it occasionally.
  6. Drain and cut into thin slices. ≈ 8 min

The bill

Tjälknöl, moose roast cooked from frozen

  • 1.5 kg of venison or beef roast (frozen)$28.60
  • 1/2 cup of salt$0.40
  • 1 tablespoon of sugar$0.01

Total$29.01

that's $4.84 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

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

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