Dill Oil

• 1 bunch of Tamsin dill
• 2.5 dl rapeseed oil
• pinch of salt

Measure the ingredients into a blender. Blend at full power for about a minute until the oil warms slightly. Let the oil infuse for 5 min – 5 h, depending on your schedule. The longer the oil infuses, the more intense the flavor. Strain the oil through cheesecloth into a glass bottle.

Beurre Blanc Sauce

• 1 onion, diced
• 1 dl white wine
• 0.5 dl white wine vinegar
• 5 dill stems
• 1.5 dl cream
• 0.5 dl milk
• 100 g butter

First, make a broth from the onion, white wine, vinegar, and dill stems. Simmer the broth down to about half the original amount. Strain out the onions and dill stems. Add the cream and milk. Bring the mixture to a boil and finally whisk in the butter, for example using an immersion blender. Check the salt at the end. The sauce should be slightly vinegary and tangy. The dill oil and fatty brisket will balance the flavor.

Beef Brisket

• 1.5 kg Finnish beef brisket
• 1 carrot
• 1 onion
• 1 parsnip
• 5 black peppercorns
• 1.5 l water
• 2 tbsp salt

Peel and chop the root vegetables. Add them with the meat and liquid to a large oven dish/pot. You can replace part of the water with red wine. Cover the dish well and let it braise in a 95°C oven overnight.