Draadjesvlees Dutch Beef Roast
Slow cooker Draadjesvlees (Dutch Beef Roast) is budget-friendly meat stewed in a sauce with simple ingredients and some waiting time. This stew made in the slow cooker is one of the most famous recipes from Dutch cuisine. And in my opinion, one of the best. One of my favorite Dutch Comfort Food recipes.
Equipment
- frying pan
- slow cooker
Ingredients
- ½ stick butter
- 1 onion chopped
- 2 cloves garlic squeezed
- 4 tablespoons all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 pounds blade steak
- 2 tablespoons red wine vinegar
- 1 tablespoon kecap manis
- 1 tablespoon light soy sauce
- 1 ½ teaspoon mustard
- 1 beef stock cube
- 1 cup water
- 3 bay leaves
- 5 cloves
Ingredients you need per step are listed below the step in Italic
Instructions
- Melt the butter in the pan and fry the onion over medium heat for 3 minutes. Then add the garlic and stir-fry for 30 seconds. Remove with a slotted spoon and place in the slow cooker.½ stick butter, 1 onion, 2 cloves garlic
- Mix the flour with salt and pepper. Press the blade steaks in the flour mix and knock off the excess flour. Fry the meat in the remaining butter until golden brown on both sides (about 4 minutes per side).4 tablespoons all-purpose flour, ¼ teaspoon salt, 2 pounds blade steak, ⅛ teaspoon ground black pepper
- Place the meat on top of the onions in the slow cooker pot.
- Pour the vinegar, kecap manis, soy sauce, and water into the slow cooker. Also, add the mustard and stock cube. Stir well.2 tablespoons red wine vinegar, 1 tablespoon kecap manis, 1 tablespoon light soy sauce, 1 ½ teaspoon mustard, 1 beef stock cube, 1 cup water
- Insert the cloves into the bay leaves and place them on the sauce.3 bay leaves, 5 cloves
- Put the lid on the slow cooker and turn it on low for at least 8 hours.
- Remove the bay leaves and serve.
NOTES
1. Blade Steak - You could substitute it with a chuck roast, round roast, or tri-tip roast.
2. Variation - Instead of red wine vinegar and water, you can replace the vinegar and half the water with red wine. This gives a slightly deeper flavor. However, I left it out of this recipe because we ate it with children.
3. Thicker sauce - Add cornstarch paste half an hour before serving to the slow cooker and stir well (1 teaspoon of cornstarch dissolved in 3 tablespoons of cold water).
4. Fry or don't - The meat is seared here, but this is not necessary. Instead, a slow cooker is designed to add food without frying in front.
5. Slow cooker time - If you are in a hurry, you can cook the meat on high for 6 hours. But to be fair, draadjesvlees taste best when you stew them for a long time at a low temperature.
6. - Storage
- Refrigerator - Quickly cool the meat. You can keep draadjesvlees covered in the refrigerator for up to two days.
- Freezer - Cool the draadjesvlees quickly and place them in an airtight freezer container or bag and freeze. This keeps it good for up to 3 months. Then, let it thaw in the refrigerator.
- Reheating - Reheat the meat with sauce over medium heat while stirring until hot.
Nutrition
Calories: 470kcal | Carbohydrates: 14g | Protein: 48g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 1039mg | Fiber: 1g | Sugar: 5g | Vitamin A: 376IU | Vitamin C: 3mg | Iron: 6mg
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