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Cooking
Dill Sauce with Slow-Roasted Beef
· 4 servings
Making the vibrant green dill emulsion
Dip the whole dill, stems included, into boiling salted water for 15 seconds. Immediately cool it down in a bowl of ice water to lock in the colour. Pat it thoroughly dry with paper towels. This step is the key to that vibrant colour!
Blending and straining the dill oil
Put the dried dill into a blender with a neutral oil. Blend on the highest speed for 90 seconds. Strain the mixture through a fine cloth or clean tea towel. Don't press it – just let it drip through naturally for about 2 hours at room temperature.
Building the sauce base: browning the meat
Pat the meat thoroughly dry and season with salt on all sides. Heat a little oil or fat from the meat in a pan and sear the meat over high heat until golden brown on all sides. Remove the browned meat from the pan and set it aside.
Sautéing the vegetable base
Add roughly chopped carrot, onion and celery to the same pan. Sauté until the vegetables turn golden. Then add the roughly chopped garlic cloves and let them release their aroma briefly.
Deglazing and getting ready to roast
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.
Slow-roasting the meat until tender
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.
Dill stalks and reducing the sauce
Carefully remove the tender meat and keep it warm. Strain the sauce through a fine sieve, discarding the vegetables. Bring it back to heat. Pick the dill fronds and roughly crush the stalks with a knife. Let them simmer gently in the sauce for 30–40 minutes. Reduce, but don't let it boil. Meanwhile, boil an egg.
Fine-tuning the thickness and seasoning
Remove the dill stalks and pour in the cream. Let it simmer gently. Add a touch of sugar and vinegar. Adjust the thickness and seasoning to taste. Take off the heat and stir in the chopped dill leaves and butter. Mix well and let it rest for a few minutes. Finish with a splash of lemon juice.
Serving your modern dill sauce
Slice the meat. Serve with your favourite bread dumpling, ladle 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!