Gastronomixs

Tangy rump cap stew ('zuurvlees')

Zuurvlees is a classic beef stew from Limburg. Officially made as a horse meat stew, this recipe is a little bit different.

Creation by Joris Bijdendijk, RIJKS®*, Amsterdam, the Netherlands.

Tangy rump cap stew ('zuurvlees')

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!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

 

rump cap

4

l

brine made from 65g salt per 1 litre of water

1

l

vinegar

1

l

red wine

1

tbsp

juniper berries

1

 

large onion

As needed:

 

ginger cake

Preparation method

  • Remove the membranes and chain from the meat side of the rump cap. Leave the layer of fat underneath.
  • Place the meat in the brine for 24 hours.
  • Make a marinade from the coarsely chopped onion, vinegar, wine, and juniper berries, and leave the meat to marinate in this mixture for 24 hours.
  • Cook the meat in this marinade at 70°C for 24 hours.
  • Glaze just before serving with a sauce made from the marinade and ginger cake.

Serving suggestions

  • Delicious with caramelised apple and a sauce made from ginger cake.

Previous page