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Draadjesvlees
Slow-Cooked Beef
Draadjesvlees, meaning 'thready meat,' is a quintessential Dutch comfort food. This dish features a cut of beef, typically brisket or chuck, slow-braised for hours in a rich, aromatic gravy until it becomes incredibly tender and easily shreds into succulent strands. It's often seasoned with classic spices like cloves, bay leaf, cinnamon, and juniper berries, with a touch of vinegar or wine for tanginess. Traditionally served with mashed potatoes and red cabbage, it's a hearty and warming meal perfect for colder days.
๐ง ์ฌ๋ฃ
- 1 kg Stewing beef (brisket or chuck)
- 50 g Unsalted butter
- to taste Salt
- to taste Freshly ground black pepper
- 3 Large onions
- 750 ml Beef stock
- 4 Whole cloves
- 3 Bay leaves
- 1 Cinnamon stick
- 1 tsp Juniper berries
- 2 tbsp Vinegar (wine or cider)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Pat the beef dry with paper towels and cut into 2-inch chunks. Season generously with salt and pepper.
- 2
Finely chop the onions.
- 3
Melt the butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches until well-seared on all sides. Remove the beef and set aside.
- 4
Add the chopped onions to the pot and cook, stirring occasionally, until softened and lightly caramelized, about 5-10 minutes.
- 5
Pour in the beef stock, scraping up any browned bits from the bottom of the pot. Add the cloves, bay leaves, cinnamon stick, juniper berries, and vinegar. Bring the liquid to a boil.
- 6
Return the browned beef to the pot. Reduce the heat to low, cover tightly, and simmer for at least 3 to 4 hours, or until the meat is fork-tender and shreds easily. Check periodically and add a little more stock or water if the pot looks dry.
- 7
Once the meat is tender, remove the bay leaves, cinnamon stick, and as many whole cloves and juniper berries as you can find. Taste the gravy and adjust seasoning with salt, pepper, or a little more vinegar if desired. If the gravy is too thin, you can simmer it uncovered for a few minutes to reduce.
- 8
Serve the draadjesvlees hot, with the rich gravy, alongside mashed potatoes and red cabbage.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor an even richer flavor, you can add a tablespoon of tomato paste with the onions.
- โIf you don't have juniper berries, you can omit them or add a pinch of allspice.
- โThis dish freezes well, making it perfect for meal prep.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Some recipes include a few slices of rye bread added to the braising liquid to help thicken the sauce.
- A splash of red wine can be used instead of some of the beef stock for added depth of flavor.