Draadjesvlees (Traditional Dutch Slow-Braised Beef)

Nothing says good home cookin' like a warm, aromatic pot roast - and, that is essentially what this recipe is!  Sure, the name sounds exotic (Draadjesvlees - how ever the heck you say that) and the cooking time seems daunting (in or around 4 hours); but, truly, I haven't found many meat dishes that are as flavorful or easy to make. 

Don't let the uncommon aspects fool you - juniper berries can be found at most higher-end grocery stores; and, no, you don't have to stand over the stove for the majority of the cooking time.  If you possess a good Dutch oven (can you say Le Creuset?!) or any heavy-bottomed pot, you will only do the labor-intensive part in the beginning when you brown the meat and caramelize the onions.  Aside from those two tasks, the rest of the cooking will merely be a matter of time.  Slow and low gets the job done.  And, you won't believe how tender the meat will become.  Just plan ahead!

Ingredients:

2 lb stewing beef
3.5 Tablespoons butter
Salt & Pepper, to taste
3 large onions, finely chopped

3 1/4 cups beef/chicken stock

1 cinnamon stick

1 teaspoon juniper berries

3 bay leaves

4 cloves

2 Tablespoons vinegar

Instructions:

1. Pat the meat dry with clean kitchen paper and cut into medium chunks. Heat the butter in a large pot (preferably a cast iron one - of course, a Dutch oven would seem appropriate) and brown the meat. Season with salt & pepper. Add the chopped onions and allow to caramelize.
2. Pour the stock into the pot. Now add the spices and vinegar and bring to the boil. Once the stew comes to a boil, reduce the temperature to low, cover the pot with a lid and allow to simmer for at least 3 to 4 hours. Check every so often and add more water if required.
3. The dish is ready when the meat starts to disintegrate into threads and the liquid has reduced down to a thick gravy. Remove bay leaves, cinnamon stick, and whatever cloves and juniper berries you can find. Serve with boiled or mashed potatoes.

The juniper berries and cinnamon add a nice, subtle flavor to the meat without making it seem sweet.  I would definitely consider this to be a warm, cozy comfort food befitting of a winter's night. 


(The original recipe came from this link:  http://dutchfood.about.com/od/mainmeals/r/Draadjesvlees.htm?p=1)