Rullapylsa: An Icelandic Culinary Adventure

The memory of rullapylsa is forever etched in my mind. As a young chef, interning in Iceland, I was both intrigued and slightly intimidated by this rolled, brined, and boiled meat dish. My host family, with knowing smiles, introduced it as a staple of their holiday feasts. The complex aroma, a blend of savory spices and cured meat, filled their cozy kitchen, promising a taste of Icelandic tradition I would never forget.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 7 days 30 minutes
• Servings: 12
• Yield: 1 rullapylsa
• Dietary Type: Non-Vegetarian

Ingredients

• 3 lbs beef flank steak, trimmed
• 2 tablespoons salt
• ¼ teaspoon saltpeter
• 1 teaspoon allspice
• ½ teaspoon pepper
• ½ teaspoon clove
• 1 large onion, finely chopped

For the Brine:

• 4 liters water
• 2 cups salt
• 1 cup brown sugar
• 2 teaspoons saltpeter

Equipment Needed

• Large stock pot
• Fine mesh netting
• Large plate

Instructions

1. Prepare the Brine: In a large stock pot, combine the water, salt, brown sugar, and saltpeter.
2. Boil the Brine: Bring the brine mixture to a boil and cook for 20 minutes. This ensures the salt and sugar are fully dissolved and helps to sanitize the brine.
3. Cool the Brine: Allow the brine to cool completely. This is crucial, as adding the meat to a hot brine can lead to undesirable results.
4. Prepare the Meat: Lay the beef flank steak flat on a clean work surface.
5. Mix the Seasonings: In a small bowl, thoroughly mix together the salt, saltpeter, allspice, pepper, clove, and finely chopped onion.
6. Season the Meat: Evenly spread the seasoning mixture over the entire surface of the flank steak. Ensure that every part of the meat is covered for a consistent flavor throughout the rullapylsa.
7. Roll the Meat: Tightly roll the seasoned flank steak like a jelly roll. The tighter the roll, the firmer the final product will be.
8. Secure the Roll: Place the rolled meat into a fine mesh netting. This netting is essential to maintain the shape of the rullapylsa during brining and boiling. Ensure the netting is tied securely at both ends.
9. Brine the Rullapylsa: Place the netted roll into the cooled brine. It’s important to ensure that the meat is fully submerged in the brine.
10. Weight the Meat: Place a plate or other weight on top of the meat to hold it down and keep it completely covered in the brine. This helps ensure even curing.
11. Brine for a Week: Store the brining rullapylsa in a cool place for a week. A refrigerator or a cool basement is ideal.
12. Boil the Rullapylsa: After a week, remove the rullapylsa from the brine. Discard the brine. Place the meat in a pot with fresh water.
13. Gently Boil: Gently boil the meat in the fresh water for 2 to 2 1/2 hours. The internal temperature should reach at least 160°F (71°C) to ensure it’s fully cooked.
14. Cool and Refrigerate: After boiling, remove the rullapylsa from the water. Allow it to cool completely, then refrigerate for several hours or overnight. This allows the flavors to meld and the rullapylsa to firm up.
15. Serve: Remove the netting before slicing and serving.

Expert Tips & Tricks

• Saltpeter Substitute: If you can’t find saltpeter (potassium nitrate), you can use a curing salt specifically designed for meat curing. Follow the manufacturer’s instructions for the correct amount.
• Spice Variations: Feel free to adjust the spices to your liking. Some people add a pinch of ginger or a bay leaf to the seasoning mixture.
• Tighter Roll: To ensure an even tighter roll, you can use butcher’s twine to further secure the meat before placing it in the netting.
• Brine Temperature: Maintaining a consistent, cool temperature during the brining process is crucial for food safety and proper curing.
• Doneness Check: Use a meat thermometer to ensure the internal temperature of the rullapylsa reaches 160°F (71°C) during boiling.

Serving & Storage Suggestions

Rullapylsa is traditionally served cold, sliced thinly, and enjoyed with fresh brown bread or rye bread. It’s often accompanied by mustard or other pickled vegetables.

Storage:

• Refrigerator: Store leftover rullapylsa in an airtight container in the refrigerator for up to 5 days.
• Freezer: For longer storage, wrap the rullapylsa tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months.
  Reheating: Rullapylsa is typically served cold, so reheating is not necessary. If you prefer it slightly warmed, you can gently heat slices in a skillet or microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	304.3 kcal	N/A
Calories from Fat	95 g	31%
Total Fat	10.6 g	16%
Saturated Fat	4.4 g	21%
Cholesterol	57.8 mg	19%
Sodium	20099.5 mg	837%
Total Carbohydrate	19.3 g	6%
Dietary Fiber	0.3 g	1%
Sugars	18.2 g	72%
Protein	31.4 g	62%

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Different Meats: While beef flank steak is traditional, you can experiment with other cuts of beef or even lamb.
• Spice Blends: Create your own custom spice blend. Juniper berries, coriander seeds, or smoked paprika can add interesting nuances.
• Pickled Vegetables: Serve with a variety of pickled vegetables such as pickled beets, cucumbers, or onions.
• Bread Options: Try serving with different types of bread, such as sourdough or pumpernickel.

FAQs (Frequently Asked Questions)

Q: What is saltpeter and why is it used?
A: Saltpeter (potassium nitrate) is a curing agent that helps to preserve the meat, inhibit bacterial growth, and give it a characteristic pink color.

Q: Can I skip the brining step?
A: No, brining is crucial for preserving the meat, adding flavor, and achieving the desired texture.

Q: How can I tell if the rullapylsa is fully cooked?
A: Use a meat thermometer to ensure the internal temperature reaches at least 160°F (71°C) during boiling.

Q: Can I make this recipe without the netting?
A: The netting is important for maintaining the shape of the rullapylsa during brining and boiling. If you don’t have netting, you can use cheesecloth, but it may not be as effective.

Q: What if my rullapylsa falls apart after boiling?
A: This could be due to not rolling the meat tightly enough or not securing it well enough in the netting. Make sure to roll it tightly and tie the netting securely.

Final Thoughts

Rullapylsa might seem like an involved process, but the result is a truly unique and flavorful experience. It’s a dish that connects you to the rich culinary traditions of Iceland. I encourage you to try this recipe, embrace the week-long journey, and share your own Icelandic culinary adventure with friends and family. Pair it with a crisp Icelandic beer or a shot of Brennivín for the full experience!