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Braised Beef with Bischopswijn & Boerenjongens

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Braised Beef with Bischopswijn & Boerenjongens

Dutch Beef Stew with Mulled Wine & Brandied Raisins

Photo © Karin Engelbrecht
I'm not advocating that you make bischopswijn (mulled wine) and boerenjongens (brandied raisins) especially for this recipe. Instead, this stew is a tasty way to use up leftovers from Sinterklaas and Kerst. 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 overnight.

Serve with mashed potatoes or white winter vegetable mash and classic sides such as red cabbage & apples and green beans with almonds.

Prep Time: 10 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 40 minutes

Yield: Serves 4-6

Ingredients:

  • 3.3 lb stewing beef (runderriblappen), cubed (1.5 kg)
  • 2 tbsp sunflower oil
  • Salt & pepper, to taste
  • 2 celery sticks, roughly chopped
  • 2 onions, roughly chopped
  • 2 carrots, roughly chopped
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 sprig rosemary
  • 3 cups beef stock (700 ml)
  • 2 cups bischopswijn (mulled wine), (475 ml)
  • 1/2 cup red wine vinegar (120 ml)
  • 1/4 cup brown sugar (50 g)
  • 2 tbsp tomato paste
  • 1 cup boerenjongens (brandied raisins), (200 g)
  • Fresh parsley, chopped, to garnish
  • If you're not using bischopswijn (mulled wine), use:
  • 2 cups full-bodied red wine, (475 ml)
  • 1 stick cinnamon
  • 2 strips orange peel
  • 2 cloves
  • If you don't have any boerenjongens (brandied raisins), use:
  • 1 cup seedless raisins, soaked overnight in brandy to cover

Preparation:

In a Dutch oven, brown the beef in 2 tbsp of oil. Remove and season the beef with salt and pepper, to taste.

Now add the celery, onions and carrots. Cook gently for 10-15 minutes or until the celery and onion have softened, adding a little stock if the vegetables start to stick.

Return the meat and any accumulated juices to the Dutch oven and add the garlic, bay leaves and rosemary (along with the cinnamon and clove-studded orange peel if you're not using mulled wine).

Add the stock, mulled wine (or regular wine), vinegar, sugar and tomato paste. Cover with the lid and allow to simmer for 1 1/2 hours, adding more stock if the stew gets too dry. When the meat is tender, add the brandied raisins and cook for another 30 minutes, uncovered.

If necessary, reduce the cooking liquids by cooking the stew at a high heat on the stove top. Taste for seasoning, adjust and remove the bay leaves and rosemary sprig (and the cinnamon stick, orange peel and cloves, if applicable). Garnish with fresh parsley and serve warm.

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