Slowly cooked hachee

Name: slowly cooked hachee
Cook time: 20 min
Total time: 200 min
Yield: 4
Cuisine: Dutch
Ingredients: 750 g beef rag at room temperature; 25 g unsalted butter or margarine; 2 onion; el dark brown sugar; 1 el wheat flour; 3 el balsamic vinegar; 400 ml beef broth from tablet; 4 clove; 2 dried laurel leaves

Delicious cooked hachee, really Dutch

Ingredients

Directions

Cut the meat into cubes and sprinkle with salt and pepper. Heat the butter in a frying pan and fry the meat for 5 minutes on low heat.
In the meantime, cut the onions coarsely. Add the onion and sugar to the meat and cook for 10 minutes on low heat.
Add the flower and leave shifting light brown. Add the vinegar, stock, cloves and bay leaves.
Bring to boil. Lower the heat, put the lid on the pan and simmer the hachee on low heat for about 3 hours until the meat is tender and buttery.
Remove the lid from the pan after 2½ hours so that the sauce can thicken.
Take the cloves and bay leaves out of the pan and season the hachee with salt and pepper.