Limburgs zoervleish

Name: limburgs zoervleish
Cook time: 15 min
Total time: PT1.575M
Yield: 4
Cuisine: Dutch
Ingredients: 150 ml Red wine vinegar; 3 dried laurel leaves; 3 clove; 750 g beef rag; 3 onion; 30 g unsalted butter or margarine; 4 paste Gingerbread; 3 el rinse apple syrup

Braised beef with onion, gingerbread and apple syrup.

Ingredients

Directions

Mix the vinegar, bay leaf, cloves, 300 ml water, salt and pepper into a marinade. Cut the meat into large pieces and place in it.
Allow the meat to be covered for 24 hours in the refrigerator.
Remove the meat from the marinade, drain and pat dry. Keep the marinade. Meanwhile cut the onions coarsely.
Heat the butter in a frying pan. Fry the meat around in 3 min. Add the marinade.
Heat the butter in a frying pan and fry the onion until light brown.
Do with the meat. With the lid on the pan, simmer for 2 hours on low heat. Remove the foam regularly.
Crumble the gingerbread and add to the meat when it is soft and cooked. Stir until a smooth sauce.
Add the syrup, pepper and salt. If necessary, add some more syrup.

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Nutrition

505Calories

Sodium8% DV180mg

Fat37% DV24g

Protein80% DV40g

Carbs10% DV31g

Fiber12% DV3g

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