Dillkött (“Dill meat”)
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Cooking Steps
NOTE: Cooking time highly depends on if you already have a batch of boiled meat…
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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.
Done!
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/
Serves 4
8 hours
This is a Dairy Recipe
Ingredients
- FOR THE BOILED MEAT:
- 2 lb of Beef Chuck (cut in bite size pieces), 1 Onion peeled and cut in halves, 1-2 Parsnips (peeled and cut in chunks), 1 Carrot (peeled and cut in chunks), 1 Leek (cut roughly), 3 Bay Leaves, 10 White Peppercorns, 3 Cloves, 1 Cups of water or vegetable stock, A few pinches of salt.
- FOR THE "DILLKÖTT":
- Stock from the boiled meat, 6 small parsnips, 6 small carrots, A piece of butter (optional), 1/2 cup of water, 4 tbsp Distilled Vinegar (12%), 1 tbsp of good quality honey, 4 stalks of dill, 3/4 cup of cream, A generous amount of chopped dill.
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