Tjälknöl

Tjälknöl, tjälknul (in Jämtland '''tjælaknul) or tjaele lump' is a dish originating from Norrland, Sweden. It is made from a frozen moose steak, or other meat, that is roasted at a low temperature.

== Preparation == The tjälknöl is cooked in the oven from a solid-frozen state at only 75–100 °C for 12 hours until the core temperature reaches 68 °C. After cooking, the meat is allowed to rest in the fridge for 5 hours submerged in brine inside a covered, tight container, for example a freeze bag, together with other spices such as garlic, cranberries, bay leafs, and lingon berries. The meat needs to be turned a couple of times so that it is evenly soaked. The tjälknöl is served cold in thin slices, with, for example, a potato gratiné, or on the Christmas table. The dish has some similarities to roast beef, but is cooked at a lower temperature and for a longer time, which makes the meat very tender.