Old fashioned Dutch recipe for braising steak

We had some nice old fashioned braising steak yesterday. Hmmmm, the taste of good simmered steak is just sooo good. A nice recipe for any given season. Although my Dutch grandmother used to serve it mostly during the colder days, winter/autumn. Then again, where I live even in summer there are colder days so… Just try it, you’ll love it 🙂

Ingredients

1 kg beefsteak – or beef ribs
1 pack of butter
bay leafs
some thyme
some rosemary
some basil
some lavendel
some nutmeg
some cloves
2 tomatoes
1 large onion, roughly chopped
some garlic, chopped
1 teaspoon mustard
frying pan with a lid
small pan
boiled water
lots of patience
potatoes
peas
carrots

Directions

  • Add the spices to the meat. Make sure you rub the spices on both sides. Let half a pack of butter melting in the frying pan. When the butter is light brown, add the meat.
  • Shortly fry the meat on both sides on medium fire till both sides have a nice brown shade.
  • Chop the onions, the garlic and tomatoes in the meantime.  After 15 minutes you can add the onions. Make sure to put the lid on the frying pan too. After an hour you can add the cloves and some mustard. After 1,5 hour you can add a few cloves and the tomatoes. Do it in this order so the garlic won’t taste bitter and the cloves won’t take over the flavor. Remove the cloves before you serve the meat.
  • Add some boiled water every now and then so the meat can soak and float loosely in the pan with all those tasty herbs and spices. Make sure you turn the meat every now and then too.
  • Have the meat simmering for 2 to 3 hours until it’s really soft on a small fire. Make sure there’s enough boiled water in the pan during this process. Otherwise you won’t have any gravy either.
  • Peel the potatoes. Cut them in half, wash them and boil them. Add some salt if you like. Potatoes take about 30 minutes to boil.
  • Also clean the carrots and boil them along with the peas for about 15 minutes.

Tips and variations:

  • add some mushrooms with the meat. best to do that after 1,5 hours.
  • you may serve this dish with mashed or baked potatoes instead of plain boiled ones.
  • in Holland we use Croma butter.
  • use a pack of Dutch beef spices. all the spices mentioned in this recipe are in that pack. Try brands like Silvo or Verstegen.
  • add some vinegar if you think the meat’s taking too long  to become     soft. a good braising steak takes about 2 to 3 hours of simmering.
  • You can also serve the meat with brocoli, asperges or green beans.

10 thoughts on “Old fashioned Dutch recipe for braising steak

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