SudderLapjes (Braised Beef)

May 6, 2018 by


 
A typically Dutch Dish. Braised beef goes by two names, Sudderlapjes (braised beef) or Draadjes Vlees (thread meat). A delicious old-fashioned stew on the table. This is the real braised beef like my mother used to make. The only difference is, I put it in the slowcooker, she used to cook it on top of the stove.
Cuisine: Dutch
Ingredients
  • Chuck roast
  • 2 Bay Leaves
  • 2 cloves
  • 1 stick of butter
  • 1 tomato
  • 1 onion
  • 1 tbsp Vinegar
  • Salt and Pepper
  • 1 tbsp Cornstarch to thicken the jus
 
Instructions
  1. Season the meat with pepper and salt. Put the butter in the skillet and let it become slightly brown. Add the meat and brown on both sides.
  2. Take the meat out of the skillet and put in the slow cooker. Add the jus to the slow cooker, add enough water so it won't dry out. Add the cut up onion and tomato, the bay leaves and cloves in the slow cooker. Simmer on low for 6 hours.
  3. Take the meat out of the slow cooker and add the diluted cornstarch that will make the jus thicker. If you save the jus in the refrigerator you will get a layer of grease on top of the jus. You can remove that. Not only is the braised beef delicious so is the jus.
     
SudderLapjes (Braised Beef)
 
Prep time
Cook time
Total time
 
A typically Dutch Dish. Braised beef goes by two names, Sudderlapjes (braised beef) or Draadjes Vlees (thread meat). A delicious old-fashioned stew on the table. This is the real braised beef like my mother used to make. The only difference is, I put it in the slowcooker, she used to cook it on top of the stove.
Cuisine: Dutch
Ingredients
  • Chuck roast
  • 2 Bay Leaves
  • 2 cloves
  • 1 stick of butter
  • 1 tomato
  • 1 onion
  • 1 tbsp Vinegar
  • Salt and Pepper
  • 1 tbsp Cornstarch to thicken the jus
Instructions
  1. Season the meat with pepper and salt. Put the butter in the skillet and let it become slightly brown. Add the meat and brown on both sides.
  2. Take the meat out of the skillet and put in the slow cooker. Add the jus to the slow cooker, add enough water so it won't dry out. Add the cut up onion and tomato, the bay leaves and cloves in the slow cooker. Simmer on low for 6 hours.
  3. Take the meat out of the slow cooker and add the diluted cornstarch that will make the jus thicker. If you save the jus in the refrigerator you will get a layer of grease on top of the jus. You can remove that. Not only is the braised beef delicious so is the jus.

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Ontbijtkoek

Jul 29, 2020 by

 

Ontbijtkoek (literally breakfast cake) is a Dutch cake made with rye flour, spices, honey and molasses. It says breakfast but you can eat it anytime of the day. It’s eaten more so as a cake slice, and sometimes eaten on your buttered bread. Also adding a slice to Sudderlapjes is good to. Most people spread some butter on top, but it is eaten plain as well.

There is also a Dutch game which is played on kids birthday party, and it’s called koekhappen. How do you play this game? String a rope through the garden. Tie the gingerbread slices to a string and hang them from the stretched rope at different heights. Now let the kids and or adults bite the cake with their hands on their back. Whoever eats a whole slice of ontbijtkoek first, wins.

It was not easy for me to find rye flour. I had to go to Baekermann’s Country Market in Whiteville TN, if there is an Amish store in your area most likely you will find the rye flour there. No Kroger or Walmart carried Rye Flour. I have tried many recipes to make Ontbijtkoek with regular flour but it just didn’t taste right. This is the closest to the original Peijnenburg Ontbijtkoek. If you can not get a hold on molasses you may substitute it with dark corn syrup.

Ingredients:

* 120 gram rye flour
* 120 gram all purpose flour
* 3 tsp baking powder
* pinch of salt
* 1 tsp cardamon
* 1 tsp cinnamon
* ½ tsp ginger
* ½ tsp coriander
* ¼ tsp clove
* ¼ tsp nutmeg
* ¼ tsp black pepper
* 1/8 tsp aniseed
* 100 gram brown sugar
* 170 gram honey
* 75 gram dark molasses or dark corn syrup
* 2 tsp vanilla extract
* 250 ml warm milk

Instructions
1. Preheat the oven to 300 F
2. Spray the loaf pan with no stick baking spray.
3. Mix rye flour, all purpose flour, baking powder, salt and ground spices in a bowl.


4. In a separate bowl, mix brown sugar, honey, molasses, vanilla extract and warm milk, until everything is mixed well

5. Combine the wet and dry ingredients and mix until it is a smooth batter.
6. Pour in the prepared loaf tin and place in the preheated oven.
7. Bake for 80 minutes, or until a skewer comes out clean.
8. Let the cake rest on a wire rack for about 5 minutes
9. Take it out and leave to cool completely on a wire rack.
10. Wrap in parchment paper, to get a soft sticky top. You can save it in a tin if you have one. Best to eat it the next day or some days later.

 

Ontbijtkoek
 
Prep time
Cook time
Total time
 
Recipe type: Breakfast, Snack
Cuisine: Dutch
Ingredients
  • 120 gram rye flour
  • 120 gram all purpose flour
  • 3 tsp baking powder
  • pinch of salt
  • 1 tsp cardamon
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp coriander
  • ¼ tsp clove
  • ¼ tsp nutmeg
  • ¼ tsp black pepper
  • ⅛ tsp aniseed
  • 100 gram brown sugar
  • 170 gram honey
  • 75 gram dark molasses or dark corn syryp
  • 2 tsp vanilla extract
  • 250 ml warm milk
Instructions
  1. Preheat the oven to 300 F
  2. Spray the loaf pan with no stick baking spray.
  3. Mix rye flour, all purpose flour, baking powder, salt and ground spices in a bowl.
  4. In a separate bowl, mix brown sugar, honey, molasses, vanilla extract and warm milk, until everything is mixed well.
  5. Combine the wet and dry ingredients and mix until it is a smooth batter.
  6. Pour in the prepared loaf tin and place in the preheated oven.
  7. Bake for 80 minutes, or until a skewer comes out clean.
  8. Let the cake rest on a wire rack for about 5 minutes
  9. Take it out and leave to cool completely on a wire rack.
  10. Wrap in parchment paper, to get a soft sticky top. You can save it in a tin if you have one. Best to eat it the next day or some days later.

 

 

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