Zoervleis

Name: zoervleis
Cook time: 30 min
Total time: PT1.590M
Yield: 4
Cuisine: Dutch
Ingredients: 500 g ribrunderlap; 300 ml tap water; 300 ml vinegar; 3 dried laurel leaves pouch 4 g; 2 clove jar of 20 g; 30 g unsalted butter; 2 large onion; 3 paste Gingerbread; 3 el rinse apple syrup pot 450 g

Limburgs "zoervleis", beef stew with laurel, cloves, gingerbread and syrup.

Ingredients

Directions

Cut the meat into cubes of about 3 cm and put them in a bowl.
Mix the water with the vinegar and add the laurel and cloves. Season with (freshly ground) salt and pepper.
Pour the marinade over the meat and let it marinate in the refrigerator for 24 hours.
Remove the meat from the marinade, drain well and pat dry with kitchen paper. Keep the marinade.
Heat the butter in the pan. Fry the meat around brown in a few minutes. Extinction by pouring the marinade over it.
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.
Allow the meat to simmer for about 2 hours on low heat in the marinade. Scoop the foam from time to time.
Crumble the gingerbread. Add this when the meat is tender and stir until a smooth sauce is formed. The gingerbread ties the sauce.
Add the apple syrup and stir through the sauce. Season with (freshly ground) salt and pepper. Add some syrup to your own taste.