Swedish Dillkött

Tim and I just came back home from my parents' home, as they had invited my sister, my brother and his girlfriend and us. My parents haven't met Tim on Christmas Eve so they had a present for him and they made "Dillkött" for us. We all love it and it's perfect for this part of the year. You could translate "Dillkött" as "dill meat", it's either veal, beef or lamb you can choose.

Photo: lantmannen

This is my grandma's recipe, which I've translated:

Here is what you will need for 6-8 portions:

· 1 kg beef, veal or lamb with bones
· enough water so that it has the same level as the meet in the pan
· 2 tsk salt per liter of water
· 6 white peppercorns
· 1 bay leave
· 1 carott
· 1 parsnip
· 1 leek
· 1-2 dill branch

For the sauce:

· 4 dl bouillon ( you will get it by cooking the meat)
· 2 msk wheat flour
· 1 msk butter
· 1 bunch of fresh dill
· salt and peppar
· 1 yolk


Preparation:

1. Rinse the meat and put into a big pan and fill with water until it has the same hight level as the meat, boil upp, skim the foam from the surface ( I use a spoon ) and after all of the foam has been put away add the spices, the salt and the dill branches.


2. Simmer the meat and leave the lock on the pan until it's tender (approx. 1- 1 1/2 hours). Add the vegetables when 30-40 minutes of cooking time is left.

3. Strain the bouillon for the sauce. Chop the fresh dill. Melt the butter over medium heat, slowly add the flour to the butter, whisking constantly. Put the pan away from the oven and add the bullion keep on whisking constantly add the yolk and the chopped dill and stir. Within 2 to 3 minutes the roux will have a consistency of a sauce.

4. Cut the meat into small cubes and the vegetables into slices.

5. Eat Dillkött together with cooked potatoes


Have a lovely sunday!

Kram,

Isabell