Creation by Mark Vaessen, SUSHISAMBA restaurant, Amsterdam, the Netherlands.

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Ingredients

Preparation method

• Rub the blade steaks with the mustard and lightly dredge in flour.
• Gently fry in the butter, then add the chopped onion and carrot slices.
• Deglaze with the red wine, add the rest of the ingredients, and leave to simmer on low heat for four hours. 

Serving suggestions

• As a classic dish with stamppot, Dutch-style hotchpotch.
• Serve with components such as potato, mushroom, onion, tomato, sweet pepper, courgette, or aubergine.

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