Dutch Hachee

Name: Dutch Hachee
Total time: 15 min
Yield: 4
Ingredients: 750 gram beef rib; 750 gram sukadelap; 750 gram hache meat; 2 onion; 8 clove; 100 gram butter; 250 milliliters Meat bouillon; 250 milliliters Red wine; 10 peppercorns; 2 laurel leaf; 2 tablespoon Red wine vinegar; 2 tablespoon dark brown sugar; 1 tablespoon cornstarch; 1 tablespoon all in one

Ingredients

Directions

Put a clove in every piece of onion. Heat the butter in a frying pan and fry the meat quickly around. Sprinkle the meat with salt.
Add the stock and the wine and bring everything to the boil while stirring. Add the onion, peppercorns, bay leaves, wine vinegar and brown sugar to the pan. Bring everything back to the boil while stirring. Temper the heat source. Let the hachee simmer for more than 2 hours (if necessary place the frying pan on a flame distributor). The meat is so soft after 2 hours that it falls apart.
Remove the bay leaves. Tie the frying juices with the cornstarch that has been stirred into a thick paste with a little water or use a tie. This can be scattered from a package in the pan.
Serve this dish with cooked crumbly potatoes and red cabbage.