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Author Topic: Beef: Zuurvlees (literally: sour meat)  (Read 10711 times)
Suzanne
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« on: July 09, 2013, 08:05:32 AM »

A sort of stew, Dutch regional dish

Recipe
Please feel free to translate in properly English



Serves: 4

Ingredients
1 kilogram beef (for boiled beef)
5 cloves
5 bay leaf
200 milliliters vinegar + 100 mililiters water
2 onions
40 gram (dairy) butter
400 milliliters water (extra)
3 slices gingerbread
3 tablespoons appelbutter(appelstroop)

Indirect: 110°Celcius

Season the beef on both sides with salt and pepper. Mincing the cloves. Mix in a bowl the beef, cloves and the 200 ml vinegar + 100 ml water and 2 bay leaves.
Put this away –covered- in the fridge for at least 2 hours.

Grill the beef on the barbecue for a nice brown coloring. Do not throw the marinade away. We will reuse…
In the meantime:
Cut the onions in rings.
Melt the butter in a casserole and bake the onions for about 2 minutes.

Add the beef, marinade, bay leaves and the extra water.
Bring it to a boil and let it simmer for about 3 hours with the barbecue lid close.

Cut the slices gingerbread in cubes. Add the gingerbread and applebutter and let it simmer for at least 30 minutes.

Flavor it with some  salt and pepper.


Some cloves, with head. The head is where the taste comes from, is what they told me


The ingrediënts; boiled beef, vinegar, cloves, bay leaves




Salad own garden



On the Keg for 3 hours





The last halhhour adding apple butter (Dutch appelstroop) and gingerbread



Some fries


Eet smakelijk
« Last Edit: July 12, 2013, 08:14:42 AM by Suzanne » Logged

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Vindii
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« Reply #1 on: July 09, 2013, 09:09:01 AM »

I love seeing food from other places.

What cut of beef is that?
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smokey
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« Reply #2 on: July 09, 2013, 09:31:19 AM »

Thank you for sharing!

The keg might make the fries soggy.
I have cooked with pots of soup before,  be careful when opening the keg,  the keg will keep steam.  Some people get burns.  Not dangerous just cracking lid a little so steam can escape
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Suzanne
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Netherlands


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« Reply #3 on: July 09, 2013, 11:16:49 AM »

I love seeing food from other places.

What cut of beef is that?
I don't know fur sure, I think the shoulder



Thank you for sharing!

The keg might make the fries soggy.
I have cooked with pots of soup before,  be careful when opening the keg,  the keg will keep steam.  Some people get burns.  Not dangerous just cracking lid a little so steam can escape
You right, the fries will go next time in the oven again Wink

I aware of the steam and heat. I always care a long ovenglove. But thanks for the warning!
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ronbeaux
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« Reply #4 on: July 09, 2013, 01:31:26 PM »

Interesting cook. Thanks for sharing!
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Is it burnt??
Creature
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« Reply #5 on: July 09, 2013, 02:02:04 PM »

Awesome, I'd love to try that!
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bamabob
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« Reply #6 on: July 09, 2013, 02:20:41 PM »

Look great!!
Sounds very close to the German Sauerbraten I love to make on the keg.
Doesn't have the applesauce but it does use Ginger Snap Cookies to thicken and flavor the gravy and offset the vinegar.

Now I got to make it again.  Thanks for the inspiration, maybe I'll add a little apple butter this time.
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GrillinNchillin
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« Reply #7 on: July 09, 2013, 02:29:37 PM »

Very nice!! Maybe a THROWDOWN  practice run?  Beef is beef!!    Wink Wink  Grin
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Harman
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« Reply #8 on: July 10, 2013, 05:18:16 AM »

Nice!

Ps. Big salt and pepper grinders!
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BBB
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Beer and Bacon


« Reply #9 on: July 10, 2013, 05:30:54 AM »

Ps. Big salt and pepper grinders!

Culinary Clubs...Self Defense Tool for the Backyard Chef. 
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Skinsandos
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« Reply #10 on: July 10, 2013, 05:34:18 AM »

I like your style Cool Tongue
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Gator
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« Reply #11 on: July 11, 2013, 12:18:20 PM »

nice cooking and nice photography!
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wd88
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« Reply #12 on: July 12, 2013, 12:23:18 AM »

nice cooking and nice photography!


I agree. The food looks fantastic not only because of your ability to cook it, but also your ability to take pictures of it. There are other members of this forum that I want to live next to, and you've been added to that list.
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Suzanne
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Netherlands


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« Reply #13 on: July 12, 2013, 03:31:48 AM »

Thanks all for the possitive comment and compliments.

This week was a quiet week with the Keg Sad but it's almost weekend (12.27PM)
Still working on a great beef recipe for the throwdown.  Wink

Edit: Included the recipe.  Wink
« Last Edit: July 12, 2013, 04:23:48 AM by Suzanne » Logged

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