Boiled Meat, Day 2: “Dillkött”
…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…
| Serves||Makes 1 batch that serves 4-6 people|
| Prep time||10 minutes|
| Cook time||8 hours|
| Total time||8 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:
| 1||Put everything to a slow cooker and cook on low for 8 hours.|
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”)
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:
| 1||Peel 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.
| 2||In 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.
| 3||Boil 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.|
| 4||Stir 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).|
| 5||Add the meat, carrots, parsnips and a generous amount of chopped dill and let simmer a bit until the meat is warm.|
Hope you enjoy if you try these recipes out (and of you do, please let me know! :))
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