Draadjesvlees

Name: Draadjesvlees
Yield: 2 servings
Cuisine: Dutch
Ingredients: 1kg braising beef such as chuck or shin, in large pieces; 3 onions, sliced; 50g butter; 3 bay leaves and 4 cloves; 2 tbsp vinegar; 500ml beef stock; Boiled potatoes and red cabbage, to serve

Draadjesvlees/DRAH-chus-flace/

Also known as: Sukadelappen, Dutch Thread Beef

About this dish

Beef braised for hours with onions, bay and cloves until it falls apart into threads.

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Ingredients

🥩1kg braising beef such as chuck or shin, in large pieces

🧅3 onions, sliced

🧈50g butter

🌿3 bay leaves and 4 cloves

🫙2 tbsp vinegar

🍖500ml beef stock

🥔Boiled potatoes and red cabbage, to serve

Method

Serves 2

Season the beef with salt and pepper and brown it well in butter in a heavy pot.

Add the onions and cook until golden.

Add the bay leaves, cloves, vinegar and stock, and bring to a gentle simmer.

Cover and cook on very low heat for 3–4 hours, adding water if needed, until the meat falls apart into threads.

Pull the meat apart in the gravy and serve with potatoes and red cabbage.

✓ What Makes it Authentic

Draadjesvlees ('thread meat') is a traditional Dutch Sunday and winter dish, slow-cooked on the stove and served with potatoes and red cabbage.

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