Boiled Meat, Day 2: “Dillkött”

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…so, day two of boiled meat dishes!
Today I’m cooking another traditional Swedish dish using the same base as yesterday, but it’s a completely different experience. While the “Pepparrotskött” has a spicy, peppery punch to it from the horseradish, the “Dillkött” has got a distinct sweet-n-sour taste with lots of dill flavor.
Traditionally it’s served with potatoes but I skip that and eat it as is, and I replace sugar with honey for the sweet/sour blend.
OK, here we go…

Pre-Boiled Beef

ServesMakes 1 batch that serves 4-6 people
Prep time10 minutes
Cook time8 hours
Total time8 hours, 10 minutes
Compliance Paleo, Primal, Whole30
Main ingredient Beef
Miscellaneous slow cooker
A batch of pre-boiled beef to use for other recipes...

What you need:

  • 2-2.25lb (1 kg) beef chuck (cubed)
  • 1 onion (peeled and cut in half)
  • 2 parsips (peeled and cut in chunks)
  • 1 carrot (peeled and cut in chunks)
  • 1 leek (cut in chunks)
  • 3 bay leaves
  • 10 white peppercorns
  • 3 cloves
  • 1 cup (2.5 dl) beef or vegetable stock
  • a few pinches of salt

What to do:

1Put everything to a slow cooker and cook on low for 8 hours.

Notes:

This recipe is to pre-boil beef in order to use it in other recipes, such as e.g. "Dillkött" ("Dill meat") or "Pepparrotskött" (Horseradish meat").

 

Dillkött (“Dill Meat”)

Serves4
Prep time10 minutes
Cook time30 minutes
Total time40 minutes
Compliance Primal
Meal type Main Dish
Main ingredient Beef
Miscellaneous slow cooker
Region Swedish
A traditional sweet and sour beef dish!

What you need:

  • 1 Batch pre-boiled meat
  • the stock from the pre-boiled meat
  • 6 Small parsnips
  • 6 Small carrots
  • butter, clarified butter, or ghee
  • 0.4 cup (1 dl) water
  • 4 tablespoons distilled vinegar (12%)
  • 1 tablespoon honey
  • 4 stalks of fresh dill
  • a generous amount of chopped fresh dill
  • 0.75 cup (2 dl) full fat cream

What to do:

1Peel and split carrots and parsnips length wise.
Boil them in water with a bit of butter/clarified butter/ghee until done but still a bit firm (i.e. not mushy!)
Drain and put aside.
2In a pot, mix the water, vinegar essence, honey and add the 4 stalks of dill.
Bring to a boil then remove from the heat and let it cool.
3Boil the stock from the boiled meat until reduced to about 1.25 cup (3 dl), then add the cream and bring back to a gentle boil.
4Stir in the sweet-n-sour honey/vinegar/dill liquid a little bit at a time until it got the sourness you prefer (I maybe used 3/4 of it).
5Add the meat, carrots, parsnips and a generous amount of chopped dill and let simmer a bit until the meat is warm.

 

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Hope you enjoy if you try these recipes out (and of you do, please let me know! :))

Cheers!

 


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8 Comments

  1. Looks great! Very gourmet looking. “Distilled vinegar” is the correct term :)

    • Thanks for those kind words Russ! :)
      (Actually it’s just very basic “working mans food”, put on a fancy plate… ;)
      Thanks for letting me know the proper term for Distilled Vinegar too, really appreciate it!
      (ingredients list updated now) :)

      Oh, and if you try it out let me know what you think…

      Cheers!

  2. Hi! I’m an American, living in Sweden. I came across your website as I was searching for a recipe for dill kött. I am glad to see that your recipe does not use ättika – – it sounds like scary stuff, and we don’t use any alcohol in our house. BTW, I found your section about chanterelles very interesting – it gives me confidence to go out on my own expedition. It may be too late for this year, but at least the stroll in the woods will be pleasant. Thanks for your blog!

    • Hi Paricia!

      Oh, that’s cool…hope you like it here in Sweden! :)
      Unfortunately, the recipe does use “ättika” (ie the ingredient I’ve translated with “Distilled Vinegar”).

      The ättika together with the dill and sweetener is what gives “dillkött” it’s distinct taste.
      You could probably substitute it with regular vinegar if you feel more comfortable using that, but I’m not sure to what ratio though (ättika has a much, much sharper taste…)
      I would probably substitute it 1:1 the first time, and then you’ll know if you need to add more the next time you make it. :)

      Regarding chantarells I’m pretty sure it’s not too late yet :)
      …and soon it’s season for the “trattkantarell” which is most often used in stews and such. But the golden ones are the best imo.

      I’m really happy you liked the blog, and thanks for taking the time to comment!
      Good luck with the “dillkött”!…it would be awesome to know how it turned out, so please drop a comment if you have the time. :)

      Have a nice day!

    • Hi again Patricia!

      I did some research at one of the “ättika” manufacturers homepage, and ättika does not contain any alcohol (ie ethanol).
      It is made from fermented alcohol, but when it’s done there is 100% acetic acid (and no alcohol left).
      The acetic acid is then mixed with water, so the percentage on the label is not an indication of how much alcohol it contains, but hop much acetic acid it contains.

      Hope this helps :)

      • Haha…two years later, and I’ve returned! The dill kött turned out ok without the ättika, but now that I see it’s acetic acid, I will be getting some. By the way, my husband and I have been steaming chunks of lamb (with the bone on), and eating it simply with salt and a little cumin. Yesterday I steamed some carrots and potatoes as well to use in a salad. Eating paleo can be challenging but really satisfies hunger. Thanks again for your blog!

        • Strictly Paleo...ish!

          Welcome back Patricia, great to hear from you! :)
          I really think you should try it again with ättika now that you’re comfortable with it, it really is what gives the dish it’s unique flavor.

          I’ve been eating loads of lamb lately too (I’m the only one in my house who eat lamb, and I made a 1.5 kg roast for Easter haha!)
          It’ll be the next recipe to go up on the blog ;)

          Hope you like the changes I’ve made to the blog since the last time. Personally I like the improved indexes and the recipe layouts (+ you have the option to print only the recipe now) :)

          Take care, and please let me know if you do try the dish again!
          //Peter

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