this post was submitted on 29 Sep 2023
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Amazing, thank you! Just checking Google translates work, does this look right? (specifically about 'squeezing the baking butter' lol) Sorry for the 20 questions:
-750 g ribs, cut into medium pieces
-3 red onions, peeled and in half rings
-1 clove garlic, squeezed
-1 bottle of Hertog Jan Bockbier
-1 tbsp dark brown caster sugar
-2 cloves
-2 dried bay leaves
-2 slices of white casino bread, crusts cut off
-2 tbsp Dijon mustard
-Liquid baking butter
Preheat the slow cooker to 'high' mode.
Heat the frying pan with a large squeeze of liquid baking butter and let it heat up. Divide the meat into a single layer in the frying pan – you will probably have to fry the meat several times – and sprinkle with salt and pepper from the grinder. Fry the meat briefly on both sides until it starts to color. Spoon the meat into the slow cooker. Divide the cloves and bay leaves over the meat.
If necessary, put some extra butter in the frying pan and add the onions. Bake while stirring over medium heat until soft. Add the garlic and fry briefly. Deglaze the onions with the beer and add the sugar. Bring to a boil and simmer gently for 1 minute. Pour the onions and beer over the stew.
Spread the bread with the mustard and place with the mustard side down on the meat. Put the lid on the pan and stew the meat on 'high' position in about 5 hours, or until the meat easily falls apart when pressed with a fork. Shorter or longer than 5 hours is also possible! We served the stew with homemade fries and of course drank a nice Bock beer with it. Enjoy!
Here's a better translation
I would just use any cheap boneless stew beef available at the store. As far as cooking butter is concerned I think they mean liquid ghee basically but you can use regular butter to brown or any old high smoke point cooking oil. I also checked with my girlfriend who is sorta the keeper of our recipe and she says she will typically put the following in:
If you have a way to keep the cloves in something like a tea strainer or some other way of not losing them in the mix, that's a good way to go as you wanna remove to cloves, bay leaves, and cinnamon sticks before eating ideally.
We also don't do that bread/mustard thing but will sometimes thicken it a bit with a cornstarch slurry if it's not quite as thick as we'd like. And apparently we usually cook it on the crockpot's low setting for closer to 8 hours.
It's one of those recipes where as long as you don't over salt it, you can get a fairly passable example of it with a decent amount of variance.
This is an awesome sounding recipe, thank you to you and your girlfriend for taking the time to provide this info. I think we're going to try this tomorrow night; we've never had Dutch cuisine before (besides the occasional stroopwafel), so we're excited to make it :) Amazing tip about the tea strainer for the cloves
No problem, hope you enjoy it!
It's actually a Flemish recipe so that's the Dutch speaking region of Belgium called Flanders. It's right next door though and the recipe is fairly popular here in the Netherlands as well. My favorite beer bar in Amsterdam serves it.
Traditional Netherlands cuisine is hearty and satisfying, but nothing to write home about. The national dish is called stamppot and is basically mashed potatoes smashed up with another vegetable (commonly carrots, sauerkraut, kale, or endive) and usually something like sauteed onion and maybe little bits of bacon. Then you top it with a smoked sausage and a dollop of beef gravy.
It's a style of cooking that feels like it was invented to make it through a particularly Dickensian winter a few hundred years ago and the country never really iterated much from there. That's probably why you rarely run into a place abroad serving "Dutch food" unless it's something like poffertjes or stroopwafels.