Hachee a Dutch Stew with French Origens
Hachee means "chopped or hacked. The french have a lot of influence in Dutch cooking. This is a wonderful stew for winter evenings. Prepare a day in advance and important SLOW cooking makes it more tender do not boil this too quickly. When you cook this in a sousvide machine:Follow the recipe until step 2 then put it in the sousvide machine and let it slow cook for 12 - 18 hours at 75 or 80 degrees. For a more healthy option leave the butter out. Take beef with a little less fat. Leave out the beer and ginger bread. Instead aa a little of chili, use oats instead of the pain de epice. Cut the onions in chunks (Will get soft after around 15 hours). Maigc tip at the begining make a balsamico reduction with the onions. Gets you this onion sweetness with layered acidity of the Balsamico.
≈ 780 kcal · 54 g protein · 42 g carbs · 43 g fat — AI estimate per serving
Ingredients
Method
- 1
Melt the butter in the pan and add some oil to raise the heating point. SPice the meat with a little pepper and salt. Fry the beef dusted in flour in the pan untill brown on all sides and cook for another 10 minutes.
- 2
Add the beef stock and the beer. Cook for another 10 minutes. Add the onions, snijkoek, bay leaves, cloves.
- 3
Important cook gently for at least 4 - 5 hours until the mixture is reduced and has formed a thick sauce. If too liquid wait, be patient and let it reduce further. A perfect dish to make a day in advance. Serve with long grain rice, pasta or delicous fresh made potatoe puree.Smakelijk eten!
