Hachee

Course Main course meat
Cuisine Dutch
Servings 4 pax.

Ingredients
  

  • 1 Ui
  • 1 clove Garlic
  • 1 piece bay leaf
  • 3 pieces Kruidnagels
  • 400 g Beef shoulder
  • 2 tbsp Bloem
  • Zonnebloemolie
  • 330 ml Bier or 800 ml veal stock
  • 2 tbsp Red wine vinegar
  • 1 pieces Dutch 'ontbijtkoek' Or gingerbread

Instructions
 

  • Peel the onion and cut half finely. Peel and cut garlic finely. Prick the bay leaf onto the other onion half with the cloves. Cut the meat into cubes. Season to taste with salt and pepper. Stir the meat cubes in the flour. Heat a casserole and add sunflower oil. Add the meat cubes and bake until the surface is brown. Add the onions and garlic. Add the beer and 0.5 liter water (if not adding beer, add 0.8 liter stock). Add the half onion with the bayleaf to the sauce. Cover the pan with the lid and turn the heat low. Cook and stew the meat for approximately 3 hours. Stir once and a while. Add the stock and vinegar after 30 minutes. Remove the lid from the pan so that the sauce can evaporate. Cut the Dutch 'ontbijtkoek' in cubes and add to the sauce. Remove the half onion with bay leaf out of the pan. Season to taste with pepper.
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