Traditional Finnish Dill Stew (Tilliliha)
This traditional Finnish stew, Tilliliha, is a comforting Nordic classic made by slow-braising meat with root vegetables, whole spices, and plenty of fresh dill. The dish is traditionally prepared with veal or beef, but it also works beautifully with pork. Cooking times may vary depending on the protein, but the stew is ready when the meat is tender and nearly falling apart. Finished with a smooth, tangy dill sauce balanced with vinegar and sugar, this dish is perfect served with mashed or boiled potatoes.
Ingredients
- 1 kg pork neck or veal or beef
- salt and pepper to season the meat
- 10 whole white peppercorns
- 10 whole black peppercorns
- 2 bay leaves medium size
- 1 leek medium size
- 1 onion medium size
- 2 carrots
- 1 stalk celery
- 1 liter vegetable stock from cubes or homemade
- Water if the stock reduces too much
- 0.5 dl cream
- 4 tbsp butter
- 1 tbsp oil
- 2 tbsp all-purpose flour
- 4-5 tbsp spirit vinegar
- 1-1,5 tbsp sugar
- 1 tsp salt
- 6 dill stems
- 2,5 dl finely chopped dill + extra for garnish.
Instructions
Prepare the meat
- Bring the meat to room temperature. Cut into cubes and remove excess fat or membranes.
- Heat a frying pan and brown the meat in batches so it sears properly. Season with salt and black pepper. Transfer to an ovenproof pot or casserole dish.
Prepare the vegetables
- Wash the leek and celery. Peel and chop the onion and carrots. Cut the leek and celery into 2 cm pieces. Add all vegetables to the pot with the meat.
- Add the stock to the pot.
- Heat the pot and bring it to a boil. Skim off any foam to keep the broth clear.
- Season with the whole peppercorns, bay leaves, dill stems, and 2 tablespoons of spirit vinegar. Boil briefly.
Slow-cook the stew
- Cover with a lid and place in the oven.
- Cook for 2–2.5 hours, or until the meat is very tender and almost falling apart.
Make the dill sauce
- Remove the meat from the pot. Strain the cooking liquid and save it. Discard the vegetables and spices.
- In a saucepan, melt the butter and add the flour. Cook briefly without browning.
- Gradually whisk in the strained broth until smooth and gently simmer for 10 minutes.
- Add the remaining vinegar, sugar, and chopped dill. Adjust acidity and sweetness to taste.
- Add the cream.
Finish the stew
- Return the meat to the sauce and simmer for an additional 2 minutes.
- Season with more salt, pepper, or vinegar if needed.
Serving:
- Garnish with chopped dill.
- Serve with mashed or boiled potatoes, and vegetables, pickled beets, and a simple salad.
Notes
- Tilliliha is traditionally made with veal or beef, though pork is also commonly used in modern home cooking.
- The cooking time varies depending on the protein: veal may become tender slightly faster, while beef may require longer simmering.
- Regardless of the meat you choose, the stew is done when the pieces are soft, tender, and almost falling apart.