This recipe for Swedish Roast Beef was created by accident by the wife of a Swedish moose hunter. It’s a very unique way to make roast beef!
My ancestry is mostly Swedish, so Swedish recipes tend to appeal to me. I’m always up for trying something new. And this Swedish Roast Beef recipe (from The Carnivore Code) is definitely one that is super different and not like anything I have seen before. You probably haven’t either!
From the book:
The original Swedish roast beef (tjälknöl) was created in 1970 by Ragnhild Nilsson, the wife of a Swedish moose hunter, trying to make the best of a bad situation. Her husband was trying to thaw a frozen moose roast in the oven at low temperature and accidentally left it overnight. Of course, it was cooked in the morning. It was such a beautiful (but tasteless) roast, she wanted to salvage it. So she soaked it in a flavorful brine, sliced it thin, and served it cold. This recipe is modeled after an accident- but the flavors are no mistake. The result is a tender and tasty roast beef that could not be any easier to prepare.
This recipe comes from a cool new cookbook by Paul Saladino MD: The Carnivore Code Cookbook. This cookbook is based on an animal-based diet. The author reveals the benefits of an animal-based diet. Rich in nutrients and low in plant toxins that can damage the gut and trigger autoimmunity, this way of eating is scientifically proven to help people lose weight and heal from chronic disease. So here’s a cookbook to help you along with that way of eating. There’s a lot of information in the book about The Carnivore Code. I’m not on this diet, but I do tend to eat a lot of Keto-type, low carb meals so there are several recipes in the book that appeal to me.
Here are the recipes I’ve bookmarked to try:
- Easy Sweet Pickled Carrots
- Maple Ginger Flank Steak
- Cherry Glazed Lamb Chops
- Maple Roasted Beef Stuffed Acorn Squash
- Spiced Duck Zoodle Soup
- Slow Cooker Apple Sage Carnitas
- Lemon Balsamic Roasted Chicken
- Seared Scallops and Zoodles with Cilantro Citrus Sauce
- Honey Balsamic Glaze
- Ham and Egg Quiche with Butternut Squash Crust
- boneless beef rump roast
- whole bay leaves
- fresh thyme and fresh rosemary
- ground ginger, ground nutmeg and ground cinnamon
- ice water
How to make Swedish Roast Beef:
The complete, printable recipe is at the end of this post.
Cook the roast:
Make the brine:
You need to know that this is a very different tasting roast beef. The additions of the spices really make it quite different than what you’re used to. I mean… there’s cinnamon and nutmeg and ginger in the brine! When I make it again, I might experiment with leaving out the cinnamon and nutmeg. They just give it a really different flavor, and I’d like to try it without. In any case, I love the process used here. It would be fun to experiment with some different spices and see how it goes. Let me know if you try it. Enjoy!
The Best Roast Recipes:
- Cranberry Roast Beef
- Prime Rib Roast with Red Wine au Jus
- Beef Chuck Roast
- Sicilian Pot Roast
- Rosemary Pork Roast
Swedish Roast Beef
- One 3 to 4 pound boneless beef rump roast (or other lean beef roast), frozen
- 2 cups water, at room temperature
- ½ cup salt
- 3 whole bay leaves
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground Ceylon cinnamon
- 2 cups ice water
- 3 tablespoons honey
COOK THE ROAST:
- Preheat the oven to 200°F. Place the frozen roast on a rack in a shallow roasting pan.
- Roast to desired doneness, 7 to 10 hours. Use an instant-read meat thermometer to check the internal temperature of the meat (125° for rare, 135° for medium-rare, and 145° for medium).
MAKE THE BRINE:
- Meanwhile, in a large pot, combine the room temp water, salt, bay leaves, thyme, rosemary, ginger, nutmeg and cinnamon. Bring to a boil. Remove from the heat, add the ice water, and let sit for 5 minutes. Stir in the honey. Cool the brine to room temperature.
- Place the cooked roast in a large storage container. Pour the brine over the roast making sure the roast is completely covered with brine. Cover the container and brine the meat overnight in the refrigerator.
- Remove the roast from the brine and pat dry with paper towels. Slice the meat against the grain and serve.
- Store the meat tightly covered in the refrigerator for up to 5 days.