Draadjesvlees is a traditional Dutch beef and onion stew that is slowly braised in butter, stock and spices until the meat actually falls apart into threads (and indeed, 'draadjesvlees' means thready meat). A reader suggested that I try a version of this dish that "is loved and common from Maastricht to Den Haag", and apparently, in Belgium, too. The secret: brown beer. According to Xander, it should be served with potato wedges, cooked carrots and mayonnaise, or poutine-style over a plate of fries. I particularly enjoyed the latter, and also added some carrots to my original recipe, as a nod to his other suggestion.
Prep Time: 25 minutes
Cook Time: 3 hours
Total Time: 3 hours, 25 minutes
Ingredients:
- 2 lb stewing beef (1 kg)
- 3.5 tbsp butter (50 g)
- Salt & Pepper
- 3 large onions, cut into quarters
- 1 extra large carrot ('winterpeen') or 2-3 smaller carrots, sliced
- 2 cups beef/chicken stock (420 ml)
- 1 1/4 cup brown beer: any Dutch 'oud bruin', or Belgian Westmalle Tripple (330 ml)
- 1 cinnamon stick
- 1 tsp juniper berries
- 3 bay leaves
- 4 cloves
- 2 tbsp vinegar
Preparation:
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 soften. Now add the carrots.
Like so many stews, this one tastes better the next day, which makes it an ideal make-ahead dish.
You can use any Dutch oud bruin (old brown beer), or alternatively use a Belgian one, like Westmalle Dubbel or Tripple.
Pour the stock and the brown beer 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 thick-cut fries and an ice-cold glass of beer.
Tips:
