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Draadjesvlees (Traditional Dutch Slow-Braised Beef)

User Rating 5 Star Rating (4 Reviews)


Draadjesvlees (Traditional Dutch Slow-Braised Beef)

Draadjesvlees is ready when the meat turns tender & thready

Photo © Flickr by FotoosVanRobin
This kind of hearty winter family meal sits well with traditional accompaniments such as mashed potato, green beans, red cabbage, apple sauce or boiled potatoes (rolled in some butter and finely chopped parsley).

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours, 20 minutes


  • 2 lb stewing beef (1 kg)
  • 3.5 tbsp butter (50 g)
  • Salt & Pepper
  • 3 large onions, finely chopped
  • 3 1/4 cups beef/chicken stock (750 ml)
  • 1 cinnamon stick
  • 1 tsp juniper berries
  • 3 bay leaves
  • 4 cloves
  • 2 tbsp vinegar


Pat the meat dry with clean kitchen paper and cut into medium chunks. Heat the butter in a large pot (preferably a cast iron one) and brown the meat. Season with salt & pepper. Add the chopped onions and allow to caramelize.

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 water if required. If the stew's too thin when you're ready to serve, remove the meat and reduce the liquid at a medium heat, replacing the meat at the end to warm through.

The dish is ready when the meat starts to disintegrate into threads and the liquid has reduced down to a thick gravy. Remove bay leaves, cinnamon stick, and whatever cloves and juniper berries you can find. Serve with boiled potatoes, red cabbage & apples or poached pears and apple sauce.

User Reviews

Reviews for this section have been closed.

 5 out of 5
, Member Sprinhaan

Personally I add a teaspoon of vinegar to it....but other than that it`s perfect as is described and very healthy in addition.

9 out of 9 people found this helpful.

See all 4 reviews

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