- 4 beef stew meat fillets
- 4 cloves or use ground cloves
- 2 bay leaves
- about 200 ml water
- pepper and salt to taste
Kitchen equipment needed
- Dutch oven with a lid
- meat tongs
Preparing the slow-braised beef — 1,5 hours
SEASON the beef with pepper and salt. Also season the meat with ground cloves if you choose to use it instead of whole cloves. HEAT a knob of butter in the Dutch oven and cook the beef until they’re beautifully brown on both sides. If you’re using whole cloves, ADD them now along with the bay leaves and the water.
Turn down the heat and place the lid on. Simmer the meat for about 1,5 hours, check occasionally if they’re enough water in the pan. The meat should literally fall apart, so it has the texture of ‘pulled beef’.
This slow-braised beef is delicious with cooked potatoes or mashed potatoes, with all kinds of warm vegetables such as red cabbage, Brussels sprouts or broccoli with a bechamel sauce with some extra added cheese. Enjoy!