DUTCH BEEF ROAST - DRAADJESVLEES
This is a traditional recipe for a beef roast that's common throughout the Netherlands. Most Dutch families have their own version of this recipe that varies a bit in what vegetables and spices might be used. As the roast braises on your stove top, your home will be filled with a fabulous wafting that's so warm and inviting because it's home cooking at its best.
Provided by Vickie Parks @Northwestgal
Categories Roasts
Number Of Ingredients 12
Steps:
- Melt the butter in a Dutch oven over low heat.
- Coat the beef with flour. Increase heat to medium-high, and brown the beef on both sides in the melted butter. Add the onion rings and sauté for 3 to 4 minutes or until onions are soft and clear, stirring frequently. Add the broth, making sure the beef is mostly submerged in broth. Then stir in the bay leaves, cloves, juniper berries, peppercorns and wine (or vinegar).
- Bring the broth to a low boil, then reduce heat to low. Cover Dutch oven, and let it simmer over low heat for 2 hours. After 2 hours, check the beef to see if it's done to your preference. If needed, let beef simmer for another 1/2 hour.
- Transfer beef to a plate. Remove bay leaves, cloves, peppercorns and juniper berries from the broth. Season the broth with salt and pepper. Add a little apple cider vinegar if you want more of a tangy taste. Continue to heat the broth over medium heat until slightly reduced. Return beef to the broth, stir to cover beef in broth, and let heat for about 10 minutes.
- Serve the beef over mashed potatoes. It's also great with a tangy side dish of red cabbage braised with apples.
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