Draadjesvlees (Traditional Dutch Slow-Braised Beef)
A hearty and comforting Dutch winter stew features tender meat in a rich gravy, perfect for a homely meal.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Pat the meat dry and cut into medium chunks.
-
Heat butter in a large Dutch oven, then brown the meat and season with salt and pepper.
-
Add chopped onions and caramelize them.
-
Pour in the stock, add spices and vinegar, and bring the mixture to a boil.
-
Reduce the temperature to low, cover the Dutch oven, and simmer for 3 to 4 hours, adding more water if required.
-
If the stew is too thin before serving, remove the meat, reduce the liquid over medium heat, then return the meat to warm through.
-
Once the meat disintegrates and the liquid forms a thick gravy, remove any bay leaves, cinnamon stick, cloves, and juniper berries before serving.