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.
- Serves: 4 persons
- 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)
- 3bay leaves
- 1stick cinnamon
- 1tsp. juniper berries
- 2tbsp. vinegar
Step 1Gather the ingredients.
Step 2Pat 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 3Pour 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 4The 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.