Zuurvlees from Limburg
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg beef, streaked, cut into cubes
- 3 white onion (s), roughly diced
- 5 tablespoon apple cabbage, or turnip cabbage, or Liège cabbage
- 4 slices honey cake, or breakfast cake, thin
- 1 ½ cup vinegar (red wine)
- 5 cup water
- 4 bay leaves
- 1 teaspoon, heaped clove (s)
- 1 teaspoon, heaped black peppercorns
- salt and pepper
- 3 tablespoon oil, neutral or clarified butter
- 1 tablespoon sugar, brown or white, or honey
Print Recipe
Pin Recipe Instructions
- Mix the meat, the onion cubes and the spices well and top up with the vinegar and water. Place well covered in the refrigerator for at least 1 day, but no more than 4 days.
- Remove the meat from the stock and pat dry. Pour the stock through a sieve and collect. Pick out the spices and let the onions dry.
- Sear the meat in the hot fat in several courses, similar to goulash, vigorously on all sides, it should get really nice color. Finally fry the onions briefly. Add the meat and fill up with the stock. If you like, you can add the bay leaves. Bring to the boil and then switch to a low flame and simmer gently for about 1.5 to 2 hours (again similar to goulash).
- After an hour, add apple cabbage and crumbled honey cake. If too much liquid has boiled away, fill up with a mixture of water and red wine vinegar.
- The meat should no longer be firm, but it shouldn`t crumble either. About half an hour before the meat is done, remove the lid so that the sauce thickens. If necessary, you can set with cornstarch, but before you have seasoned.
- I like to eat it on fries with a huge gossip mayo on it.
- Tip:
- Only use the white vegetable onions, they give off the best taste and disintegrate best.
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