Typical Dutch meal: Aardappelpuree, broccoli en draadjesvlees (Mashed potatoes, broccoli and slow-braised beef)

レシピ

材料・調味料 (2 人分)

meat as mentioned in comment (from the chuck): approx 1 kg

finely ground black pepper: sniff

fine seasalt: sniff

butter for frying: 50 grams

bay leaves: 3

water

Dutch oven or normal frying pan with sealing lid

作り方

1: Season the meat on both sides with the pepper and salt

2: Melt the butter in the pan on high heat until the bubbles are disappearing and the butter just starts to go dark.

3: Put the meat in the pan for approx. 3 minutes so that side gets nice and brown and starts to caramelise.

4: Turn the meat to let the other side go brown/caramelised.

5: Add the bay leaves and just enough water to just cover the meat.
Put the lid on the pan and put the pan on the LOWEST heat you have.

6: Let the meat braise as long as needed (could take a few hours) until the meat can be pulled apart in shreds easily.

7: Enjoy! :-)

ポイント

This meat (and jus) is wonderful to be enjoyed with simple boiled crumbly or mashed potatoes. Pour some of the jus over the potatoes and (re-)mash.
Any boiled vegetable goes great with this.
The (reheated) jus is also great to be dipped with bread as a snack.
The jus can also be frozen poured in an IceCube tray so you have extra jus available at any time! :-)

みんなの投稿 (6)

: さあや

looks nice! thanks for ur もぐもぐ:)

: Frank&Jolanda - Eteninbeeld からさあやへ

Thank you! :-) It's very hard to dress a plate nicely with Dutch veggie-potatoes-meat ....
But it tastes great, the meat is so tender it just falls apart in threads....that's where the Dutch draadjesvlees comes from, literarily translation is threadmeat. :-)

: jonathan choi

mmmm...slow braised beef~~that looks so good!do u mind sharing ur recipe?thanks!

: Frank&Jolanda - Eteninbeeld から jonathan choi へ

Thanks! Sure, no problem....we've added the slow braised beef recipe. It's so simple.
Hardest part was finding the English translation for the piece of meat we use.

: Frank&Jolanda - Eteninbeeld から jonathan choi へ

We use the part which is called 'riblap' over here. There isn't an exact English translation for this but we've narrowed it down to some cut from the chuck. On this chart you can see which parts come from the chuck :

: Frank&Jolanda - Eteninbeeld から jonathan choi へ

http://dixiegrilling.com/beef-cuts-chart.html
You should find a boneless piece of the chuck with nice pieces of fat on it (that's the flavour!)
Maybe you could also use brisket for it, but that's leaner meat so it won't fall apart although the taste is good too!