Gastronomixs

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.

Limburg-style stewed meat

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Ingredients

1

kg

oyster blade, in cubes

20

g

butter

5

 

cloves

200

ml

plain vinegar

3

 

bay leaves

2

 

onions, cut into rings

500

ml

jus de veau

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.

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