Boiled Beef with Dill Sauce

Boiled Beef with Dill Sauce

Dill sauces both cold and hot ones are very popular in Scandinavia, particularly in Sweden and can be used with most sorts of meat. Hot it is particularly delicious with lamb and cold yoghurt or sour cream based ones with any sort of shellfish.

1.5 kg [3,3 lb] beef
1 large onion
3 whole cloves
1 large carrot
1 leek
3 stalks parsley
3 stalks lovage
3 stalks thyme
1 bay leaf
1 tablespoon salt
12 black peppercorns
Dill Sauce *


[1] Place the meat in a saucepan that just barely holds it. and cover it with cold water. Remove the meat and boil the water. Put the meat back in the pan and bring to a  boil again. Foams well.

[2] Peel and halve the onion and stick the cloves into the halves. Clean and halve the carrot and the leek. Add these to the pan with the herbs, salt and peppercorns. Boil again and turn down the heat. Allow the meat to just simmer with the lid on at low heat for about 2 hours.

[3] Pick up the the meat and strain the broth. Keep the meat warm while you use the broth to make the sauce. Cut the meat into slices and serve it with boiled potatoes and carrots and the dill sauce in a separate sauce cup.

6-8 servings

* Dill Sauce

3 tablespoons French mustard
3 dl [0,6 pt] cream
The broth
juice of 1/2 lemon
salt and pepper
4 tablespoons chopped dill

Put the mustard in a small bowl and whisk the cream into it a little at a time. Mix in the broth  and add the lemon juice and season with salt and pepper, little salt will be needed. Add the dill and serve the sauce in a separate sauce cup.