Hachee

Name: Hachee
Total time: 3 h 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 800 g Beef chuck or shin, cut into 3 cm cubes; 800 g Onions, sliced; 50 g Butter; 2 tbsp Plain flour; 500 ml Beef stock; 4 tbsp Red wine vinegar; 2 tbsp Appelstroop (apple syrup); 3 Bay leaves; 6 Cloves; 6 Juniper berries; 1 slice Slice of dark rye bread; 2 tsp Salt; 1 tsp Black pepper

Beef and onions in equal weight, stewed for hours with vinegar, cloves and apple syrup until the onions have vanished into a dark, sweet-sour gravy.

Fuente

Receta de Dutch home kitchens · 🏺 Tradicional · Plain, filling winter cooking — potatoes mashed with something green, a pot on the stove all afternoon, and no interest whatsoever in showing off.

Dutch · onion beef stew — An ownerless traditional dish, so no cook is credited. The cited article confirms the beef-and-onion base, the apple butter, the vinegar, the bread used as a thickener and the cloves and bay. Quantities and timings are this book's own; the alcohol-free version is deliberate so the halal flag is true as written.

Background on Wikipedia ↗

Watch it being made · 3 videos

Toine’s Kitchen 🇳🇱PY's Kitchen Dutch Life Diaries

⏱ 210 min🍽 4 porciones🔥 560 kcal🇳🇱 Países Bajos

HalalSin lácteosSin frutos secos

Pasos

Pat the beef dry, salt it, and brown it hard in the butter in batches. Do not crowd the pan. Set the meat aside.
Put the onions in the same pot with a pinch of salt and cook them 20 minutes over medium heat until soft and golden.
💡 Twenty minutes of onions feels like a long time and is the whole flavour of the dish. Do not rush it.
Stir in the flour, cook 2 minutes, then add the stock, vinegar, appelstroop, bay, cloves, juniper and pepper.
Return the beef, bring to a bare simmer, cover and cook 2.5 hours. Stir every 30 minutes.
Tear in the rye bread for the last 20 minutes and stir until it dissolves and the gravy coats a spoon.
Fish out the bay and cloves. Taste for the sweet-sour balance and serve with boiled potatoes and red cabbage.

💡 Consejos

Hachee is a leftovers dish by origin — the name comes from the French hacher, to chop, and it was built to use up cooked meat.
It is better the next day, and better still the day after. Make it on a Saturday to eat on a Monday.
Vinegar and apple syrup are the two poles. Taste at the end and push whichever side is losing — it should be noticeably both.