Tjälknöl

Ingredients
1.5 kg	3.3 lbs	frozen boneless roast (beef, game, lamb, etc)
700 ml	1.5 pints (US liq.)	water
300 ml	.6 pints (US liq.)	dry red wine
30 ml	2 tsp	sugar
100 ml	.2 pints (US dry)	salt
15 ml	1 tsp	crushed black pepper
5		garlic cloves, coarsly chopped
15 ml	1 tsp.	thyme leaves, dried
1		bay leaf

Place the frozen meat in an oven-proof dish just large enough to contain it. Put it in a pre-heated oven at 100° Celsius (212° Fahrenheit). Once the meat has thawed (after about 2-3 hours) insert a meat thermometer in the thickest portion of t roast.
Once the meat reaches 65 degress Celsius it will be red inside, at 70 degrees it will be pink, and at 75 degrees, cooked through. I usually remove the roast when it has reached 67 degrees. The length of time to cook will vary with the type of meat and the shape of the roast but it should be between 6 and 10 hours.
While the roast is cooking, combine all the remaining ingredients, bring to a boil, and allow to cool. Put the warm meat in a bowl a bit larger than the roast, and pour the marinade over it. Turn the roast in the marinade a few times so that all the meat sits in the marinade for at least part of the time. Alternatively put the meat and the marinade in a large sealed plastic bag, and turn the bag a few times.
Leave the meat in the marinade for 4-5 hours. Remove the meat, dry it off. Slice thinly, and serve e.g. with scalloped potatoes, or boiled potatoes and a mushroom sauce.

Source: <kokaihop.se>
Translation: L. Ruus 2012-04-24