Hachee of annemarie

Name: hachee of annemarie
Cook time: 20 min
Total time: 140 min
Yield: 4
Cuisine: Dutch
Ingredients: 3 onion; 750 g lean rib / beef scale 375 to g; 50 g butter; 2 dried laurel leaves; 4 clove; 3 el Red wine vinegar; 1 el Apple syrup; 1 meat broth tablet; 400 ml tap water; 1 slice Gingerbread

Brabantse hachee with beef ribs, gingerbread, apple syrup, beef, red wine vinegar, bay leaves and clove.

Ingredients

Directions

Chop the onion.
Dab the meat dry with kitchen paper and cut it into large pieces.
Heat the butter in a frying pan and fry the meat over medium heat in 10 min. Brown.
Fry the onion for 5 minutes. Add the bay leaves, the cloves, the vinegar, the apple syrup, the bouillon tablet and water, so that the meat is just covered.
Bring to a boil and turn down the heat. Cook the stew with the lid on the pan in a gentle 2 hours.
Crumble the gingerbread over the pan and let the cake roast in the cooking liquid and bind the sauce.
Heat the heat for another 5 minutes on low heat and season with salt and pepper.