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Zuurvlees
Netherlands
Dates to medieval Maastricht and is the city's most treasured recipe.
Maastricht sweet-sour beef stew — slow-braised with vinegar, bay, cloves and gingerbread. A Limburg speciality with deep medieval roots, served with frites.
Prep
20 mins
Cook
150 mins
Difficulty
Medium
Calories
485 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
800gbeef chuck, cubed
250mlmalt vinegar
300mlbeef stock
2bay leaves
4cloves
2 tbspbrown sugar
2slices ontbijtkoek gingerbread
1onion, sliced
butterfor frying
Method
1
Marinate beef in vinegar with bay and cloves for 24 hours.
2
Drain, reserving marinade. Pat dry. Brown in butter.
3
Add onion. Add marinade and stock. Simmer 2 hours.
4
Crumble in gingerbread. Stir until dissolved and sauce is glossy.
5
Season with sugar and salt. Serve with frites.
Chef's Tip
The gingerbread thickens the sauce and adds sweetness to balance the vinegar — do not skip it.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.