SudderLapjes (Braised Beef)
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.
Materials
- 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
- 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.
- 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.
- 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.