Heat the skillet with a generous squeeze of liquid cooking butter and let get hot. Spread the meat in a single layer in the skillet - you will probably need to fry the meat in several batches - and sprinkle with salt and pepper from the mill. Fry the meat briefly on both sides until it begins to color. Spoon the meat into the slow-cooker. Distribute the cloves and bay leaves over the meat.
If necessary, put some extra butter in the skillet and add the onions. Fry, stirring, over medium-high heat until soft. Add the garlic and sauté 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 mustard side down on the meat. Put the lid on the pan and stew the meat on setting “high” for about 5 hours, or until the meat falls apart easily when you press on it with a fork. So shorter or longer than 5 hours is also possible!
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:
Cinnamon sticks
Bay leaves
Nutmeg
Cloves
Garlic
Paprika
Pepper
Worcestershire sauce
Guinness
Onions
Little bit of brown sugar
Salt or a beef bouillon cube or two
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
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.
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.