Dillkött (“Dill meat”)
NOTE: Cooking time highly depends on if you already have a batch of boiled meat…
Throw the ingredients for the boiled meat in a slowcooker for 8 hours (on low).
…moving on to the ingredients listed for the “dillkött”:
Peel and split carrots and parsnips length wise.
Boil them in water with a bit of butter until done but still a bit firm (i.e. not mushy!)
Drain and put aside.
In a pot, mix the water, vinegar essence, honey and add the 4 stalks of dill and bring to a boil then remove from the heat and let it cool.
Boil the stock until reduced to about 1 1/4 cup.
Add the cream and bring to a gentle boil.
Then stir in the sweet-n-sour liquid a little bit at a time until it got the sourness you prefer (I maybe used 3/4 of it).
Add the meat, carrots, parsnips and a generous amount of chopped dill and let simmer a bit until the meat is warm.
NOTE: If you have questions or comments you wish me to respond to, please post them at the original post at the blog: http://strictlypaleoish.wordpress.com/2012/04/18/boiled-meat-day-2-dillkott/