Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Butter braised beef - Dutch "draadjesvlees"


Chufi
 Share

Recommended Posts

Butter braised beef - Dutch "draadjesvlees"

This dish has very few ingredients so they should be of high quality. Your beef should be not too lean (nicely marbled with fat).

Two other secrets to succes: the flavor of the gravy depends on your patience while browning the beef. You really need to do this very, very slowly.

And one other thing, do not be tempted to add any other aromatics. This dish is about the pure flavor of good beef.

perfect with brussel sprouts, green beans or braised red cabbage, and mash or steamed potatoes to soak up the lovely gravy.

  • 1 lb stewing beef
  • 75 g butter
  • 2 bayleaves
  • 2 whole cloves
  • salt and pepepr

Leave the slab of beef whole or cut into chunks, whatever you prefer.

Choose a sauteeing pan that will accommodate all the pieces of beef lying flat. You are going to brown the pieces for a long time, so it's not very practical to do it in batches.

Make sure your beef is at room temperature, and season it with salt and pepper.

Melt the butter in the pan over moderate heat. When the foam is subsiding slip in the pieces of meat. Now brown them slowly over moderate heat until they pieces are deep brown and the butter is a dark golden brown. As long as the heat is not too high, the butter won't burn. Allow at least 15-20 minutes for the browning process.

When it's browned, I like to transfer the pieces and the butter to a pan that is not as good for browning, but better for braising (like a Creuset). But still make sure the pieces of beef are lying flat in a single layer.

(If you are making a larger amount and the beef cannot ly flat in the pan, just add enough water to come almost to the top of the meat. Your gravy will be more watery so it might be good to reduce it when the beef is done)

Now add the bayleaves and cloves.

Add lukewarm water to come almost to the top of the beef. Turn the heat to low (best to use an asbestos mat or something)cover, with the lid very slightly ajar (I use a lid that has a small hole in it) so that some of the steam can escape, and simmer for hours. 3 hours is good, 4 won't hurt.

By that time the meat should be so tender that it falls apart into shreds (draadjes - which is where it gets its name, draadjesvlees, thready meat).

From the Dutch Cooking thread

( RG1515 )

  • Like 1
Link to comment
Share on other sites

  • 15 years later...
  • 1 month later...
  • 1 month later...
On 2/20/2021 at 9:26 PM, Tropicalsenior said:

Have you made this yet? With just two cloves, did the flavor even come through?


The meat is the hero of the dish, so two cloves should be fine. Especially if you use high quality cloves, which my oma definitely not had access to. If in doubt, you could always chuck an extra in. Eet smakelijk!

Link to comment
Share on other sites

1 hour ago, CeeCee said:

The meat is the hero

I have made this several times now. A few times with good steak and sometimes with some pretty tough meat. Hearing Costa Rica it is hard to get good meat. The cut that I like best for it is called giba. It is the hump of the Brahma cattle that they have here. I have found out that the secret to this dish is low, slow browning. I use a cast iron skillet and brown it for about 45 minutes. Then I followed the directions to the letter. The only concession to seasonings that I make is if it isn't salty enough, I add a little dark soy sauce at the end. I'll probably never make beef stew any other way.

  • Like 3
Link to comment
Share on other sites

18 minutes ago, Tropicalsenior said:

I have made this several times now. A few times with good steak and sometimes with some pretty tough meat. Hearing Costa Rica it is hard to get good meat. The cut that I like best for it is called giba. It is the hump of the Brahma cattle that they have here. I have found out that the secret to this dish is low, slow browning. I use a cast iron skillet and brown it for about 45 minutes. Then I followed the directions to the letter. The only concession to seasonings that I make is if it isn't salty enough, I add a little dark soy sauce at the end. I'll probably never make beef stew any other way.

 

I am glad you enjoy it so much!

 

  • Like 1
Link to comment
Share on other sites

 Share

  • Similar Content

    • By liuzhou
      150 grams soft brown sugar
      150 ml white wine vinegar
      3-4 mangoes
      I star anise
      2 cloves garlic, chopped
      ½ red onion
      1 thumb ginger
      1 red chili
      1 teaspoon black mustard seeds
      salt and pepper to taste
       
      Dissolve sugar in vinegar then add everything else. Simmer for 25-30 minutes. Cool.

      Keeps in the fridge for months. Excellent with cheese or ham. Or both. Also with poultry.
       

      Duck and asparagus with spicy mango relish and rice.
       
       
       
    • By liuzhou
      Big Plate Chicken - 大盘鸡 (dà pán jī)
       

       
      This very filling dish of chicken and potato stew is from Xinjiang province in China's far west, although it is said to have been invented by a visitor from Sichuan. In recent years, it has become popular in cities across China, where it is made using a whole chicken which is chopped, with skin and on the bone, into small pieces suitable for easy chopstick handling. If you want to go that way, any Asian market should be able to chop the bird for you. Otherwise you may use boneless chicken thighs instead.

      Ingredients

      Chicken chopped on the bone or Boneless skinless chicken thighs  6

      Light soy sauce

      Dark soy sauce

      Shaoxing wine

      Cornstarch or similar. I use potato starch.

      Vegetable oil (not olive oil)

      Star anise, 4

      Cinnamon, 1 stick

      Bay leaves, 5 or 6

      Fresh ginger, 6 coin sized slices

      Garlic.  5 cloves, roughly chopped

      Sichuan peppercorns,  1 tablespoon

      Whole dried red chillies,   6 -10  (optional). If you can source the Sichuan chiles known as Facing Heaven Chiles, so much the better.

      Potatoes 2 or 3 medium sized. peeled and cut into bite-sized pieces

      Carrot. 1,  thinly sliced

      Dried wheat noodles.  8 oz. Traditionally, these would be a long, flat thick variety. I've use Italian tagliatelle successfully.    

      Red bell pepper. 1 cut into chunks

      Green bell pepper, 1 cut into chunks

      Salt

      Scallion, 2 sliced.
         
      Method

      First, cut the chicken into bite sized pieces and marinate in 1½ teaspoons light soy sauce, 3 teaspoons of Shaoxing and 1½ teaspoons of cornstarch. Set aside for about twenty minutes while you prepare the rest of the ingredients.

      Heat the wok and add three tablespoons cooking oil. Add the ginger, garlic, star anise, cinnamon stick, bay leaves, Sichuan peppercorns and chilies. Fry on a low heat for a  minute or so. If they look about to burn, splash a little water into your wok. This will lower the temperature slightly. Add the chicken and turn up the heat. Continue frying until the meat is nicely seared, then add the potatoes and carrots. Stir fry a minute more then add 2 teaspoons of the dark soy sauce, 2 tablespoons of the light soy sauce and 2 tablespoons of the Shaoxing wine along with 3 cups of water. Bring to a boil, then reduce to medium. Cover and cook for around 15-20 minutes until the potatoes are done.

      While the main dish is cooking, cook the noodles separately according to the packet instructions.  Reserve  some of the noodle cooking water and drain.

      When the chicken and potatoes are done, you may add a little of the noodle water if the dish appears on the dry side. It should be saucy, but not soupy. Add the bell peppers and cook for three to four minutes more. Add scallions. Check seasoning and add some salt if it needs it. It may not due to the soy sauce and, if in the USA, Shaoxing wine.

      Serve on a large plate for everyone to help themselves from. Plate the noodles first, then cover with the meat and potato. Enjoy.
       
    • By Kahrs
      Stuffed Zucchini flowers (Fiori di zucca farcito?)
      This is a quintessential summertime dish. You have to be able to acquire fresh zuke flowers, preferably from a grizzled Italian man from Calabria.
      1/2 c ricotta 1 egg ground pepper grated parmesan and pecarino romano Mix the ricotta with the egg well; then grind in some fresh pepper and then the grated cheese. The texture should not be too runny. Meanwhile, extract the stamins from the flowers --- this is probably not necessary but I do it -- the petal may break -- don't worry. Then, using a small spoon (like a 1/2 teaspoon), spoon the cheese and egg mixture into the flowers.
      You should also have a very fresh tomato sauce ready. Add a chiffonade of basil to it. Then, heat up a frying pan, add olive oil then fry the flowers. If you are ambitious, you could coat them in flour; most of the time I don't bother. Fry them until they turn lightly brown and then turn them. This takes no longer than 5 minutes. Serve with the aforementioned fresh tomato sauce.
      Keywords: Appetizer, Dinner, Easy, Cheese
      ( RG1124 )
    • By shain
      400g wide pasta/noodles, best to use one made with eggs 4 baking apples (600g-700g) (I use Gala, as I find Granny Smith to be a bit too tart here). Peeled and cut into strips 80g-100g raisins, or chopped dried apricots 70g (1/3 cup) sweet wine (or whatever not-tart wine you have on hand) 1-2 tablespoons butter 70g-80g toasted walnuts, roughly chopped 90g dark brown sugar 1.5 tablespoons cinnamon 2/3 teaspoon salt 5 eggs  
      In a large bowl, soak raisins in wine. Add butter (unmelted), walnuts, sugar, cinnamon and salt. Cook the noodles until al-dente. Drain well and mix the hot noodles in the bowl until coated with the butter and sugar. Let chill a little (so that the eggs won't cook), then add the eggs and apples. Mix well. Pour into a spring-form pan, or a casserole pan. Gently flatten making sure to push down any nuts you see, to prevent them from charring. Bake in a 190C hot oven, for 30 minutes or so. Remove from the oven, brush the top with butter (1-2 teaspoons). Optionally sprinkle some sugar on top for added crunch. Bake for 25-30 additional minutes, until the top is well browned and crisp. Serve immediately, or bake to re-crisp just before serving. Reheats well in an oven (or in a MW, but you'll lose the crispness).  
      I make it every year for nearly 10 years.
       
      2021

       
      2020:

       
      2019:

       
      2018:

    • By shain
      This is a recipe Iv'e been making for years, at least once per summer.
      It's quick to make, and I often divide into two pans, and refrigerate them, to be baked as a quick weekday dinner.
       
      500g fusilli pasta 250g dry mozzarella cheese - diced (apx 1cm sized cubes) 40-100g cream (full fat, or a larger amount of half and half) - I usually go with 40g, but we tend to prefer things not overly rich 4 large tomatoes (or 6 medium ones), preferably drier varieties, such as Roma tomatoes - cut into stripes 8-9 minced garlic cloves - minced apx 35g basil - chopped + more for serving optional: 1-2 tsp nutritional yeast plenty of pepper salt to taste, 1-2 tsp (I'm a salt lover and often use 2, but it also depends on the saltiness of the cooking water)  
       
      Cook the pasta a little shy of al dente. Drain well, let cool a bit. Place in a large bowl, mix in remaining ingredients. Can be refrigerated at this point. Place the entire amount or half of it in a shallow casserole dish that will contain the pasta so that it is not too tall - you want plenty of surface area. Bake under a low broiler (~220-230 deg C) for apx. 40-50 minutes until the top browns very deeply and the pasta is very crisp. Scatter some more basil. Serve immediately.  
       

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...