Food & WineMeat Dishes

Beef Hachee with Red Cabbage

Hachée is a traditional Dutch stew based on diced meat, and vegetables. Hachee based on beef, onions and acid is a typical example of traditional Dutch cuisine. Clove and bay leaves are added to the thick gravy. It is usually served with potatoes and red cabbage.

Ingredients

  • 1.5 kilos of stewing steak
  • 1 tbsp flour
  • 2 lump butter
  • 4 large onions
  • 500 ml of beef broth
  • big dash of red wine, or wine vinegar
  • 10 cloves
  • 4 leaves of laurel
  • 6 juniper berries
  • pepper and salt

Method

  1. Cut the meat into pieces and sprinkle with salt, pepper and flour.
    Place a large frying pan on the fire and heat the stock with the cloves, bay leaves and juniper berries.
  2. Fry the meat in a knob of butter in small portions in a frying pan over a high heat, until the meat has a nice brown crust. (If you put too much meat in the pan at the same time, the meat will start cooking instead of baking). Extinguish the meat with a dash of red wine or vinegar.
  3. Put the fried meat in the frying pan. Cut the onions and then fry them in the remaining frying fat, add extra butter if necessary.
  4. When the onions are fried, put it in the meat in the frying pan. Put a lid on the pan and let it simmer slowly until the meat is nicely cooked. That takes 2 to 3 hours.
  5. The hachee is tasty with boiled potatoes and red cabbage with raisins.

Red Cabbage Recipe

Ingredients

  • 2 tbsp. extra-virgin olive oil
  • small red cabbage
  • small shallots
  • 2 tsp. Coarse salt
  • 2 tbsp. freshly squeezed lemon juice
  • 2 1/2 tsp. cider vinegar
  • Freshly ground pepper
  • 125 gms  raisins

Method

  1. Heat oil in a large nonstick saute pan over medium-high heat until hot but not smoking. Add cabbage and shallots, and cook, stirring occasionally, until cabbage has softened slightly, about 15 minutes. Stir in salt, lemon juice, and vinegar. Season with pepper. Cook until cabbage has wilted and shallots have softened, 10 to 12 minutes more. Stir in raisins; serve.

 

Beef Hachee with Red Cabbage
 
Author: 
Recipe type: Meat Dish
Cuisine: Dutch
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1.5 kilos of stewing steak
  • 1 tbsp flour
  • 2 lump butter
  • 4 large onions
  • 500 ml of beef broth
  • big dash of red wine, or wine vinegar
  • 10 cloves
  • 4 leaves of laurel
  • 6 juniper berries
  • pepper and salt
Instructions
  1. Cut the meat into pieces and sprinkle with salt, pepper and flour.
  2. Place a large frying pan on the fire and heat the stock with the cloves, bay leaves and juniper berries.
  3. Fry the meat in a knob of butter in small portions in a frying pan over a high heat, until the meat has a nice brown crust. (If you put too much meat in the pan at the same time, the meat will start cooking instead of baking). Extinguish the meat with a dash of red wine or vinegar.
  4. Put the fried meat in the frying pan. Cut the onions and then fry them in the remaining frying fat, add extra butter if necessary.
  5. When the onions are fried, put it in the meat in the frying pan. Put a lid on the pan and let it simmer slowly until the meat is nicely cooked. That takes 2 to 3 hours.

 

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