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.
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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.