We like to serve our draadjesvlees pie with traditional accompaniments such as mashed potatoes, steamed garden peas, green beans, red cabbage and apple sauce or poached pears in red wine.
Prep Time: 20 minutes
Cook Time: 3 hours, 45 minutes
Total Time: 4 hours, 5 minutes
Yield: Serves 10.
Ingredients:
- 4.4 lb (2 kg) stewing beef
- 3.5 (50 g) tbsp butter
- Salt & freshly ground pepper, to taste
- 6 large onions, sliced
- 3 1/4 cups beef or chicken stock (750 ml)
- 2 cinnamon sticks
- 1 tsp juniper berries
- 5 bay leaves
- 6 cloves
- 4 tbsp vinegar
- 1 large sheet all-butter puff pastry (or 6 puff pastry squares)
- 1 large organic egg, beaten
- YOU WILL NEED:
- A 2 quart (1.8 liter) pie dish
Preparation:
Pour the stock into the pot. 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 pot with a lid and allow to simmer for at least 3 to 4 hours. Check every so often and add more stock if required. The stew is ready when the meat starts to disintegrate into threads and the liquid has reduced down to a thick gravy. Remove the bay leaves, cinnamon stick, and whatever cloves and juniper berries you can find.
Preheat the oven to 375 degrees F (190 degrees C). Grease the pie dish.
On a floured surface, roll out puff pastry to an inch or 2 (or about a cm) larger than the baking dish. Place the pastry over the top of the pie dish and crimp the edges (learn how). Now use a fork or skewer to poke some holes around the edges of the pie (this will allow the steam build-up to get out). Brush the top of the pie with the beaten egg, then bake the pie directly on the bottom of the oven for 45 minutes, or until the pastry is cooked, puffed and nicely golden.
Tips:
10 More Traditional Dutch Winter Recipes
