Cured Beef / Gravet Oksekjøtt

A traditional curing recipe found on grytelokket.com112_gravet oksekjøtt_post

In the old days, curing  meat was a virtue of necessity, while it is today generally considered a delicacy. Many believe that curing meat is difficult, but it is actually a much easier process than most imagine. With this recipe for cured sirloin of beef and mustard sauce you can try for yourself.

My brother in law, a very skilled cook, makes a wicked cured beef for Christmas every year and serves it with cherry tomatoes, fresh dill and horseradish sauce. For me it is one of the absolute culinary highlights of Christmas season.

See this and lots of other delicious recipes on:
fiestafridayhappy holiday link partyTuesdaysTable-copy52


3 thoughts on “Cured Beef / Gravet Oksekjøtt

  1. That’s so interesting, T-Ted. I was actually surprised to see that it’s such a small amount of salt, although 2 tbsp of salt does go a long way… I guess I’ve been thinking that cured meat is tough as leather and very salty, but you have proven me wrong with this lovely recipe. I’d be interested to try this. Thank you so much for sharing… Happy Fiesta Friday!!


    • TidiousTed says:

      The sugar neutralize the salt and I can promise you that cured meat like this is far from tough. But if you try it, make horseradish sauce like my brother-in-law does instead of the mustard sauce in the posted recipe, it suites the cured meat a lot better 🙂


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