Gastronomixs

Slow-braised beef sandwich

Most people in the Netherlands and in Belgium have, at some point, enjoyed a sandwich filled with slices of roast meat and satay sauce. While it might be delicious, it is not the most elegant of dishes. This variant on this popular dish is somewhat more refined. This is a variant of the classic Dutch dish of slow-braised beef with red cabbage and mashed potatoes that has been perfectly adapted to this preparation. The quality of the slow-braised beef is very important, so make sure not to skimp on the beef. Take your time preparing this dish and you will be astounded by the result and the reactions of your guests. 

Lunch sandwiches, serves 20

Slow-braised beef sandwich

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 4,300 components and hundreds of compositions!

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

Ingredients

300

g

red cabbage, sliced as thinly as possible

2

tbsp

olive oil

2.5

tbsp

caraway seeds

100

ml

Ginger Edik (Marga Vugs)

50

g

honey

2

tbsp

raisins

1

 

green apple

View this component

2

kg

oyster blade (butlers' steak) in one piece

1

 

leek

2

 

large carrots

2

 

onions

4

cloves

garlic

4

 

bay leaves

4

sprigs of

thyme

1.5

litre

red wine

 

 

potato starch, lime juice, and tsuyu (Japanese soy sauce with dashi)

20

 

bread rolls of your choice

 

 

cos lettuce

 

 

fried onions

100

g

mayonnaise

50

g

beet syrup

Preparation method: slow-braised beef
  • Cut the meat into slices of approximately 5cm thick and season generously with salt and pepper.
  • Fry in a combination of butter and olive oil.
  • Deglaze the juices with the wine and scrape the drippings from the bottom of the pan.
  • Gently fry the diced vegetables and garlic in butter and oil and add to the meat. Add the herbs and gently braise until done.
  • Strain the juices and season to taste with the lime juice and tsuyu. Use the potato starch to lightly bind the liquid and finish with butter just before serving.
Preparation method: red cabbage salad
  • Braise the red cabbage with the caraway seeds in olive oil,but don't allow it to brown. Cook al dente.
  • Add the Ginger Edik, honey, and raisins, and season to taste with salt and pepper. Set aside to cool and then add the chopped green apple.
Preparation method: beet mayonnaise
  • For the beet mayonnaise, mix the mayonnaise with beet syrup.
Finishing & presentation
  • Cut the bread rolls in half and spread with the beet mayonnaise.
  • Fill the rolls with the cos lettuce and red cabbage salad.
  • Serve the slow-braised beef in a separate small pan and finish this with the fried onions.

Previous page