Nº 06 · Dutch & European · serves 4

Dutch Braised Beef with Mash

Name: Dutch Braised Beef with Mash
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 4
Cuisine: Dutch
Ingredients: 600 g braising beef (blade or chuck), cut into chunks; 2 onions, cut into half-moons; 2 carrots, cut into chunks; 250 ml beef stock; 1 tbsp mustard; 1 tbsp vinegar; 1 tbsp brown sugar; 2 bay leaves; 2 sprigs thyme (or 1 tsp dried); 1 tbsp cornflour + 2 tbsp cold water; 1 tbsp oil, salt and pepper; 1 kg floury potatoes; 150 ml warm milk; 30 g butter

Draadjesvlees just like Grandma used to make: beef so tender it falls into threads, in a glossy sweet-and-sour gravy, with a mountain of creamy mash on the side.

€10–12approx. €2.50–3.00 ppMild20 min prepLOW 8–9 hrs · HIGH 5–6 hrsFreezes well

Budget version · from €10–12Just the essentials, with money-saving tips

Method

1
Pat the meat dry, season with salt and pepper and brown it in small batches in oil until deep brown all over. Transfer it to the slow cooker.
2
Fry the onions in the same pan until golden. Deglaze with the stock, mustard, vinegar and sugar, scraping up all the browned bits.
3
Pour this over the meat, add the carrot (optional), bay leaves and thyme and put the lid on. Cook for 8–9 hours on LOW or 5–6 hours on HIGH.
4
For the last half hour, stir the cornflour mixed with 2 tbsp cold water into the gravy. Fish out the bay leaves and thyme stalks.
5
Meanwhile, boil the potatoes until tender, drain and mash with the warm milk, butter and salt until creamy.

Flavourful Cooking · slowcookerspain.com/en/recipes/dutch-braised-beef-with-mash/

Dutch Braised Beef with Mash

Ingredients serves 4

To serve

Method