Dutch Hachee (Slow-Braised Beef and Onion Stew)

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Dutch Hachee is a real, traditional Dutch dish, known as Slow-Braised Beef and Onion Stew. Beef chunks slow-braised with a mountain of onions, bay leaves and vinegar until deeply savory and sweet.\n\nHachee developed as a Dutch home-cooking method for using tougher, more affordable cuts of beef, historically simmered for hours over low heat to tenderize the meat while a generous quantity of onions caramelized into the sauce's backbone.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Dutch home cooking, not a generic stand-in for a search term.

재료

서브 6

• 800 g쇠고기 척(입방체)
• 4 tbsp버터
• 1 kg노란 양파(얇게 썬)
• 3 tbsp만능 밀가루
• 3 tbsp레드 와인 식초
• 2월계수 잎
• 4정향 전체
• 600 ml쇠고기 육수
• 1 tsp좋은 바다 소금(맛보기)
• 0.25 tsp후추

조리법

1. 1

   쇠고기를 갈아서

   Melt half the butter in a heavy pot and brown the beef cubes in batches over high heat; 따로 보관하십시오.

2. 2

   양파를 캐러멜화 시켜주세요

   Add remaining butter and the sliced onions to the pot, cooking over medium-low heat for 25 minutes, stirring occasionally, until deeply golden and soft.

3. 3

   밀가루 추가

   Stir in the flour and cook for 1 minute.

4. 4

   브레이즈를 만들어 보세요

   Return the beef to the pot, add vinegar, bay leaves, cloves and stock. 끓인다.

5. 5

   Braise long

   Cover and simmer gently for 2 hours, stirring occasionally, until the beef is fork-tender and the sauce is thick and deeply flavored.

6. 6

   마침

   Remove bay leaves and cloves, season with salt and pepper, and serve hot with boiled potatoes or stamppot.

변형

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  ハ 30 조루니、30 조루니。

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  最高のサービを提供します。

저장

남은 음식은 밀폐 용기에 담아 최대 3일 동안 냉장 보관하세요. 쿡탑이나 전자레인지에 물이나 육수를 뿌려 부드럽게 다시 가열하여 질감을 풀어줍니다.

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