Add roughly chopped carrot, onion and celeriac to the same pan. Sauté until the vegetables turn golden. Then add the roughly chopped garlic cloves and let them release their aroma for a minute or so.

Pour brandy over the vegetables and scrape up all the tasty browned bits from the bottom of the pan with a wooden spoon. Let the alcohol evaporate. Pour in the beef stock, add the spices, and return the meat to the pan. Bring to a gentle simmer.

Cover the pan with a lid and place it in an oven preheated to 140 °C (top/bottom heat). Roast slowly for 4 to 5 hours, until the meat is completely tender and falling apart.

Carefully remove the tender meat and keep it warm. Strain the sauce through a fine sieve, discarding the vegetables. Return the sauce to the heat. Pick the dill fronds and crush the stems with a knife. Let the stems simmer gently in the sauce for 30–40 minutes. Reduce, but don't let it boil. Meanwhile, boil an egg.

Remove the dill stems and pour in the cream. Let it simmer gently. Sweeten to taste and add a splash of vinegar. Adjust the thickness and seasoning as needed. Take off the heat and stir in the chopped dill fronds and butter. Mix well and let it rest for a few minutes. Finish with a squeeze of lemon.

Slice the meat. Serve with your favourite bread dumplings, spoon over the reduced sauce, and finish with a drizzle of the vibrant dill emulsion. Garnish with fresh dill sprigs and quarters of boiled egg. Enjoy!