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EMIHOKUMEN
Zoervleis
Limburgs "zoervleis", beef stew with laurel, cloves, gingerbread and syrup.
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Ingredients
Directions
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Cut the meat into cubes of about 3 cm and put them in a bowl.
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Mix the water with the vinegar and add the laurel and cloves. Season with (freshly ground) salt and pepper.
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Pour the marinade over the meat and let it marinate in the refrigerator for 24 hours.
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Remove the meat from the marinade, drain well and pat dry with kitchen paper. Keep the marinade.
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Heat the butter in the pan. Fry the meat around brown in a few minutes. Extinction by pouring the marinade over it.
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Cut onion into large pieces. Heat the butter in another pan and fry the onion. Add them if they are nicely brown with the meat.
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Allow the meat to simmer for about 2 hours on low heat in the marinade. Scoop the foam from time to time.
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Crumble the gingerbread. Add this when the meat is tender and stir until a smooth sauce is formed. The gingerbread ties the sauce.
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Add the apple syrup and stir through the sauce. Season with (freshly ground) salt and pepper. Add some syrup to your own taste.
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Nutrition
370Calories
Sodium23% DV540mg
Fat29% DV19g
Protein54% DV27g
Carbs8% DV23g
Fiber8% DV2g
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