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Karin Engelbrecht

Braised Beef with Bischopswijn & Boerenjongens

By December 10, 2012

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Braised Beef with Bischopswijn & Boerenjongens

This sweetly spiced stew smacks of the Dutch holiday season. It's flavored with boerenjongens, those cinnamonny brandy soaked raisins, and bischopswijn (aromatic mulled wine). I'm not advocating that you make bischopswijn and boerenjongens especially for this braised beef recipe. Instead, this stew is a tasty way to use up leftovers from Sinterklaas. You could also use store-bought boerenjongens and bischopswijn here, or simply use a bottle of regular red wine and spices and soak some raisins in brandy.

Photo © Karin Engelbrecht

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