Swedish
Dillkött
A traditional Swedish dillkött with tender simmered veal in a warm, sweet-sour dill sauce. Serve it with boiled potatoes so they can soak up the creamy, fragrant sauce.
Ingredients
- Boneless veal shoulder or breast, cut into 3 cm pieces500g
- Cold water700ml
- Salt1 tsp, plus more to taste
- Yellow onion, halved1 small
- Carrot, cut into large pieces1
- Leek, rinsed and cut into large pieces1 small piece
- Bay leaf1
- White peppercorns6
- Allspice berries4
- Potatoes, peeled400g
- Butter1 1/2 tbsp
- All-purpose flour1 1/2 tbsp
- Reserved meat broth300ml
- Heavy cream100ml
- White vinegar1 1/2 tbsp
- Sugar1 tbsp
- Fresh dill, finely chopped25g
- Ground white pepperto taste
Method
- Place the veal in a pot, cover with the cold water, and bring slowly to a simmer.
- Skim off the foam carefully, then add the salt, onion, carrot, leek, bay leaf, white peppercorns, and allspice.
- Simmer gently with the lid slightly ajar for 1 to 1 1/4 hours, until the meat is tender but not falling apart.
- Lift out the meat and keep it warm, then strain the broth and reserve 300ml for the sauce.
- Boil the peeled potatoes in salted water until tender, about 20 minutes.
- Melt the butter in a saucepan, whisk in the flour, and cook for 1 minute without browning.
- Whisk in the reserved broth gradually, then add the cream and simmer for 5 minutes until smooth and lightly thickened.
- Stir in the vinegar and sugar, then taste and adjust until the sauce is distinctly sweet-sour but balanced.
- Add the chopped dill and season with ground white pepper and more salt if needed.
- Return the veal to the dill sauce and warm it gently for 3 to 4 minutes without boiling hard.
- Serve the dillkött with the boiled potatoes and spoon plenty of sauce over the meat.
Common questions
Can I substitute another cut of meat for veal shoulder or breast in dillkött?
Yes. Lamb shoulder, pork shoulder, or boneless beef chuck can work, though the flavor changes. Use a cut that can gently simmer for a long time without drying out. Cooking time may be slightly longer for beef.
How long does dillkött take from start to finish?
Plan on about 2 to 2.5 hours total. The meat usually simmers 1 to 1.25 hours, potatoes about 20 minutes, and the sauce 10 to 15 minutes. Let the meat stay just tender, not shredding apart.
What are the most common mistakes when making dillkött?
Boiling the meat too hard is the biggest mistake; it makes veal tough and cloudy broth. Also avoid browning the flour, adding dill too early, or overdoing the vinegar and sugar so the sauce tastes harsh.
How should I store and reheat dillkött leftovers?
Cool quickly, then refrigerate meat and sauce separately or together for up to 3 days. Reheat gently over low heat so the sauce doesn’t split. Add a splash of broth or water if it thickens too much.
What should I serve with dillkött besides boiled potatoes?
Boiled potatoes are traditional, but mashed potatoes, buttered new potatoes, or rice also work. Add lightly cooked peas, green beans, or pickled cucumbers on the side. Serve extra dill and a spoonful of sauce over everything.