Draadjesvlees (Traditional Dutch Slow-Braised Beef)

This kind of hearty winter family meal sits well with traditional accompaniments such as red cabbage, apple sauce and boiled potatoes (rolled in some butter and finely chopped parsley).

• 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.

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.

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