This delicious, traditional Dutch dish is comfort food at its best. Tender stewed meat in a spicy, flavourful sauce. It's perfect for a cold day. Partners perfectly with creamy mashed potatoes.
The main thing:
Draadjesvlees translates as "meat cooked to threads" and describes the delicate texture of this dish produced by several hours of gentle simmering at a low heat. This method of cooking fills the whole house with a delicious aroma which is perfect on colder days.
Always sear the pieces of meat well and wait until they are well browned before turning them over. This will allow the meat to retain its juices, making it more tender.
Black pepper gives the dish a warm flavour, but you can also use white pepper if preferred, or a mix of coloured pepper grains if you don't have black pepper.
Made by Véronique
Published at 2023-11-09, this recipe is for 6 people and takes 2 hours 40 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 19-01-2024
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Remove the meat from the fridge in advance to allow it to come up to room temperature.
Peel the onion and cut it into thin half moons. Sprinkle the steaks liberally with black pepper and salt.
Heat about 100 grams of butter in a frying pan and fry the steaks until nicely browned on both sides. Do not turn the meat until it is well browned.
Add the onion, along with 2 bay leaves and 6 cloves, and sauté until it has turned translucent.
Deglaze the pan with 100 ml red wine and, after a couple of minutes, add 300 ml of beef stock. Stir in 2 tablespoons of Dutch apple syrup and bring to a boil.
Once boiling, turn down the heat to low, place a lid on the pan and simmer gently for around 2 hours.
The exact simmering time depends on the type of meat; some cuts are tougher than others. If the meat is not tender after 2 hours, add a little extra water and simmer a little longer.
Remove the bay leaves and cloves. Remove the meat from the pan and crumble 3 slices of Dutch gingerbread into the sauce. Stir until smooth; you will notice that the gingerbread will thicken the sauce.
Place the meat back in the pan and season with black pepper and salt. Serve the draadjesvlees with mashed (sweet) potatoes. Enjoy!
Which cut of meat is best to use for draadjesvlees?
It is best to use feather blade, chuck or shoulder of beef.
How long should draadjesvlees simmer for?
Simmer the draadjesvlees for between 1.5 and 3 hours. The exact simmering time depends on the cut of meat, as not every cut of meat will be the same thickness or tenderness.