Gravad Oxfile

Mix everything, put in a plastic bag, let it rest for 2-3 days, cool but not cold and definitely not warm, turn twice a day. Many people like it very compact and put some weight on the meat during the process. After 2-3 days, scrape off spices from meat, slice as thin as it is possible and serve (cold, uncooked) with some potato gratin, french fries, a salad, or with bread. Keep leftovers in refrigerator; keeps for at least a week. Here is a Swedish specialty. To "grava" means to bury, but nowadays the process is done in a plastic bag instead. A thousand years ago gravad fish was very common, and gravad lax (salmon) still today is a very common Swedish dish. In the sixties, this conservation method was very popular, and restaurants invented numerous variations.