Nº 11 · Dutch & European · serves 4

Dutch Hachee with Red Cabbage

Name: Dutch Hachee with Red Cabbage
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 4
Cuisine: Dutch
Ingredients: 700 g braising beef (chuck or silverside), cut into 3 cm chunks; 2 tbsp flour; 1 tbsp butter; 4 onions, cut into half-moons; 300 ml beef stock; 3 tbsp red wine vinegar; 2 tbsp apple sauce + 1 tbsp honey (instead of Dutch apple syrup); 4 speculoos biscuits (instead of Dutch spiced cake); 3 bay leaves; 4 cloves; salt and pepper; mashed potato or boiled potatoes; jarred red cabbage, warmed with an apple (lombarda en conserva)

Classic Dutch hachee: beef in a sweet-and-sour onion gravy with bay leaves and cloves. With red cabbage and mash, it's a real treat.

€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
Dust the meat with flour, salt and pepper and brown it in butter in two batches. Put it in the slow cooker.
2
Cook the onions in the same pan for 8 minutes until soft and golden. Deglaze with the stock and vinegar and scrape up the browned bits.
3
Pour the onions over the meat. Add the bay leaves, cloves, apple sauce and honey and crumble the biscuits over the top.
4
Put the lid on and cook for 8–9 hours on LOW or 5–6 hours on HIGH. Don't open it in between: every peek costs heat and time.
5
Fish out the bay leaves and cloves. Stir the meat until it falls into shreds and taste: add a little extra vinegar or honey for the sweet-and-sour balance.

Flavourful Cooking · slowcookerspain.com/en/recipes/dutch-hachee-with-red-cabbage/

Dutch Hachee with Red Cabbage

Ingredients serves 4

To serve

Method