Dutch threaded meat

Preheat the oven to 140 ° C.

Cut the meat into cubes of 2 x 2 cm. Sprinkle the meat with salt if necessary.

Heat the butter in the oven-proof frying pan and fry the meat in parts in 3 min. Around golden brown.

Scoop the meat with a slotted spoon from the pan. Leave the shortening in the pan.

Fry the onion rings 6 minutes on low heat in the remaining shortening. Add the flour and fry, stirring in 5 min. Brown and done.

Add the bouillon tablets, water, cloves and bay leaves and bring to the boil while stirring.

Remove the pan from the heat and add the vinegar, ketjapmarinadeen and the meat. Stir through, put the lid on the pan and simmer for 5 hours in the middle of the oven.

Remove the lid from the pan after 4 hours. Stir through and put in the oven for another hour so that the sauce can thicken. Remove the cloves and bay leaves.

Season with pepper and salt. Bon appétit! .