Draadjesvlees (Traditional Dutch Slow-Braised Beef)
Traditional Dutch winter stew is the sort of hearty, homely food Dutch grandmothers love to serve up to their loved ones.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2lb./1 kg. beef (for stewing)
- 3 ½tbsp./50 g. butter
- Salt to taste
- pepper to taste
- 3large onions (finely chopped)
- 3 ¼cups/750 ml. stock (beef or chicken)
- 4cloves
- 3bay leaves
- 1stick cinnamon
- 1tsp. juniper berries
- 2tbsp. vinegar
Instructions
Step 1
Gather the ingredients.Step 2
Pat the meat dry with clean kitchen paper and cut into medium chunks. Heat the butter in a large Dutch oven and brown the meat. Season with salt and pepper. Add the chopped onions and allow to caramelize.Step 3
Pour the stock into the Dutch oven. Now add the spices and vinegar and bring to the boil. Once the stew comes to a boil, reduce the temperature to low, cover the Dutch oven with a lid and allow to simmer for at least 3 to 4 hours. Check every so often and add more water if required. If the stew's too thin when you're ready to serve, remove the meat and reduce the liquid over a medium heat, replacing the meat at the end to warm through.Step 4
The dish is ready when the meat starts to disintegrate into threads and the liquid has reduced down to a thick gravy. Remove bay leaves, cinnamon stick, and whatever cloves and juniper berries you can find. Serve with boiled potatoes, red cabbage and apples or poached pears and apple sauce.