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Hachee
Hachee is a traditional Dutch beef and onion stew, slow-cooked to tender perfection. It's known for its rich, savory flavor, often enhanced with spices like cloves and bay leaves, and sometimes a touch of sweetness from gingerbread or apple butter. Typically served with mashed potatoes or red cabbage, it's a quintessential Dutch comfort food.
🧂 Ingrédients
- 1.5 kg Beef chuck roast(cut into 2.5cm (1-inch) cubes)
- 115 g Butter
- 1 kg Onions(peeled and thinly sliced)
- 2 tbsp All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 750 ml Beef stock
- 2 tbsp Cider vinegar
- 2 leaves Bay leaves
- 4 whole Cloves
- 2 slices Gingerbread (peperkoek or ontbijtkoek)(optional, for added sweetness and depth)
👨🍳 Instructions
- 1
Season the beef cubes with salt and pepper. Toss them in the flour until evenly coated.
💡 Conseils de pro: Ensures a better sear and helps thicken the stew. - 2
Melt the butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set aside.
⏱️ 10-15 minutes - 3
Add the sliced onions to the pot and cook, stirring occasionally, until softened and lightly caramelized. This will take about 5-10 minutes.
⏱️ 10 minutes - 4
Return the browned beef to the pot with the onions. Add the beef stock, cider vinegar, bay leaves, and cloves. If using, add the gingerbread slices.
💡 Conseils de pro: Scrape the bottom of the pot to loosen any browned bits, as they add flavor. - 5
Bring the stew to a simmer, then cover the pot tightly and transfer it to a preheated oven at 150°C (300°F).
💡 Conseils de pro: Alternatively, you can simmer it on the stovetop over low heat. - 6
Cook for at least 3 hours, or until the beef is very tender and easily shreds with a fork. Check periodically and add a little more stock or water if it looks too dry.
⏱️ 3 hours - 7
Remove the bay leaves and cloves (if not using a sachet). Taste and adjust seasoning if necessary. If the sauce is too thin, you can thicken it with a cornstarch slurry.
💡 Conseils de pro: A cornstarch slurry is made by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. - 8
Serve the hachee hot, traditionally with mashed potatoes or braised red cabbage.
💡 Conseils de pro: Garnish with fresh parsley if desired.
💡 Conseils de pro
- ✓For a deeper flavor, caramelize the onions slowly over low heat.
- ✓Using a Dutch oven with a tight-fitting lid is ideal for slow cooking.
- ✓Hachee tastes even better the next day, so it's a great make-ahead dish.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a tablespoon of apple butter or a teaspoon of sugar towards the end of cooking for a touch of sweetness.
- Some recipes include a small amount of dark beer for added depth of flavor.