Dutch Slow-Braised Beef (Draadjesvlees)
What's The Big Idea?
This is a traditional Dutch recipe of slow-braised beef. It's a great warming winter meal, and is best served with mashed potatoes and vegetables of your choice.
The Dutch name literally means something like "threaded beef", as the meat is cooked for so long that it starts to fall apart into "threads".
Here's the list of what you need:
What To Do
- 1kg stewing beef, cut into 1 inch cubes
- 3 tablespoons butter
- 3 medium onions, finely chopped
- 750ml beef stock
- ½ teaspoon cinnamon
- 1 teaspoon juniper berries
- 2 bay leaves
- 4 cloves
- 2 tablespoons vinegar
- Salt & Pepper
- Melt the butter in a large flame-proof casserole or wok and brown the meat. Season with salt & pepper
- Add the chopped onions and fry for 5 minutes
- Add the stock, cinnamon, cloves, juniper berries, bay leaves and vinegar
- Bring to the boil, reduce the heat, cover and simmer gently for 3-4 hours. Stir occasionally and add more water if needed
- When the meat starts to "fall apart" into threads and the liquid has reduced down to a thick gravy, the dish is ready to serve
- Remove as many of the bay leaves, cloves and juniper berries as you can find, and serve straight away
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