Limburg-style stewed meat
This is the recipe for my father's stewed meat which has a delicious taste and an aroma that would entice me out of bed on a Sunday morning.
Creation by Mark Vaessen, SUSHISAMBA restaurant, Amsterdam, the Netherlands.
Makes 1kg.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
Ingredients
|
1 |
kg |
oyster blade, in cubes |
|
200 |
ml |
plain vinegar |
|
3 |
|
bay leaves |
|
5 |
|
cloves |
|
20 |
g |
butter |
|
2 |
|
onions, cut into rings |
|
500 |
ml |
jus de veau |
|
200 |
g |
apple spread (like sirop de Liège or appelstroop) |
|
1 |
kg |
oyster blade, in cubes |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
2 |
|
onions, cut into rings |
|
500 |
ml |
veal jus |
|
200 |
g |
apple spread (like sirop de Liège or appelstroop) |
Preparation method
- Marinate the cubes of oyster blade in the vinegar with the bay leaves and cloves for 24 hours.
- Remove the meat from the marinade, pat dry, and gently fry in the butter.
- Briefly fry the onion rings alongside the meat.
- Add the vinegar with the herbs and spices, bring to the boil, and skim off the foam.
- Now add the jus de veau and apple spread and leave to gently braise until tender.
Serving suggestions
- Frietje Zoervleisj (a typical Limburg dish in which chips are covered in a thick, sweet, and slightly tangy beef stew).
- Can also be used as a filling for a ravioli with Limburg stewed meat.
- Use in a composition with components of potato, celeriac, and eggplant.