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Traditional frozen roast (tjälknöl) with potatoes

I serve my traditional frozen roast (called tjälknöl in Sweden) with a Greek sauce and potatoes. Delicious!

Ett rejält köttsstycke ligger serverad i gjutjärnspanna med örter, potatis och sås som tillbehör.
  • a piece of meat, no bone
  • 4 cups (around 1 liter) water
  • 1/3 cup (around 3/4 dl) salt
  • a pinch of sugar
  • black pepper
  • 1 bay leaf
  • some herbs or spices that go well with the meat, for example rosemary

Frozen roast (or tjälknöl) is a simple but delicious dish where you can use basically the meat of your choice, like lamb, pork or beef. This recipe is perfect for anyone who buys larger pieces of meat. You take it from the freezer straight to the oven, so the meat should be frozen when you start cooking it. Add some vegetables that you like and serve with your favorite sauce. It doesn't have to be harder than that!


Put the frozen meat in a casserole dish and cook at 165-210 degrees (around 75-100 degrees Celsius) for about 12 hours.
Boil the ingredients for the brine and let the fluid cool down a little.
Put the meat in a bowl and pour the brine on top. There should be enough to cover the meat completely,
Leave in the fridge overnight, or at least for a few hours.
Cut the meat and eat it cold with fresh vegetables.

I decided to serve my frozen roast with oven-baked potatoes and a tzatziki sauce made with yogurt, cucumber, garlic, and olive oil. Enjoy!


Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth