Norwegian Cured Beef / Gravet Kjøtt av Storfe

A Norvegian Christmas buffet classic found on matprat.no
Norwegian Cured Beef / Gravet Kjøtt av Storfe

Curing beef is simple and tastes delicious too! Here is a how you cure it. Perfect for evening snacks with a good mustard dressing and some pickles. And, of course, perfect for the Christmas buffet.

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Port Wine Cured Lamb Fillet / Portvinsgravet Lammefilet

A traditional recipe from Northern Norway found on Aperitif.no
Port Wine Cured Lamb Fillet / Portvinsgravet Lammefilet

History: This recipe is originally from the Northern part of Norway and is found in many a grandmother’s handwritten cookbook. The recipe can be traced to the early nineteenth century, but it is not unlikely that it is even older.

The traditional accompaniments were flat bread and sour cream, and the fillet was placed in the basement for maturing as there were not many fridges to find in those days. Lofoten was famously for its close relations with the continent in connection with exports of stockfish and dried fish, and therefore had access to some nobler ingredients, such as port wine.

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Port Wine Cured Veal Fillet / Portvinsgravet Kalvefilet

A traditional Norwegian appetizer found on dinmat.no

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Veal and port; can’t fail. Quick and easy to make and the perfect appetizer for an autumn dinner with friends!

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See this book and lots of delicious recipes on:
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Cured Beef With Mustard Dressing / Gravet Kjøtt Med Sennepsdressing

A traditional Norwegian recipe from the popular food site MatPrat

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traditional badge2Food curing dates back to ancient times, both in the form of smoked meat and as salt-cured meat. Curing meat is easy, and it tastes great! Here is the recipe for cured beef. Great as en evening snacks with a good mustard dressing and some pickles.

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See this and lots of other delicious recipes here:
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