Tender Slow Cooker Dutch Sukadelapjes Recipe
Imagine your kitchen is filled with a delicious smell while you can relax. These tender slow-cooker Dutch Sukadelapjes (beef steaks) are the ultimate comfort food for busy days. The meat becomes buttery soft and falls apart. The sauce is rich in flavor, thanks to the herbs, dark beer, stock, and apple butter. Serve it with mashed potatoes, a fresh salad, or a piece of crusty bread to dip in the sauce. This is slow cooking, as it should be!
Ingredients
- 1 onion in rings
- 2 cloves garlic pressed
- 2 pounds blade steaks room temperature
- salt and pepper to taste
- 4 sprigs fresh thyme
- 2 bay leaves
- ½ cup dark beer
- 1 cup beef stock
- 1 tablespoon apple butter
- 1 teaspoon balsamic vinegar
- 3 slices bread
- 1 tablespoon mustard
- 1 tablespoon cornstarch
- 2 tablespoons water
Ingredients you need per step are listed below the step in Italic
Instructions
- Place the onion rings and pressed garlic in the bottom of the slow cooker.1 onion, 2 cloves garlic
- Flavor the blade steaks with salt and pepper and place the meat on the onion and garlic.2 pounds blade steaks, salt and pepper
- Add the sprigs of thyme and the bay leaves.4 sprigs fresh thyme, 2 bay leaves
- Pour the dark beer and beef stock over the meat.½ cup dark beer, 1 cup beef stock
- Stir the apple butter and balsamic vinegar into the liquid in the slow cooker.1 tablespoon apple butter, 1 teaspoon balsamic vinegar
- Spread the slices of bread with mustard.3 slices bread, 1 tablespoon mustard
- Place the slices of bread with the mustard side down on the meat.
- Close the slow cooker with the lid.
- Cook the meat on low for 7 ½ hours.
- Remove the meat from the slow cooker and set aside.
- Mix the cornstarch with the water to form a paste.1 tablespoon cornstarch, 2 tablespoons water
- Stir this mixture into the sauce in the slow cooker.
- Return the meat to the slow cooker.
- Cook on high for another 30 minutes to thicken the sauce.
NOTES
1. Can I make this without a slow cooker? Absolutely! Use a Dutch oven and let the beef simmer for 3–4 hours on low heat.
2. Want a larger portion? With almost all recipes, you can press the 2x button, except for a slow cooker recipe. If you double the weight of meat, add ¼ to ⅓ cup (60-100 ml) extra liquid.
3. Are you in a hurry? Set the slow cooker high and let the meat cook for 6 hours. But honestly, the longer, the better.
4. Storage
- Refrigerator: Let the meat cool down quickly. You can store it covered for 2 days.
- Freezer: Store the meat in an airtight container or bag for up to 3 months. Let it defrost slowly in the refrigerator.
- Reheating: Heat the meat and sauce on medium heat until it is nice and hot.
Nutrition
Calories: 413kcal | Carbohydrates: 19g | Protein: 50g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 463mg | Fiber: 2g | Sugar: 4g | Vitamin A: 71IU | Vitamin C: 4mg | Iron: 7mg
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