How to Make Jachtschotel: Centuries-Old Dutch Casserole Recipe

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories, chicken broth is usually less expensive.

Cut the onions into slices and place them in a bowl with the other vegetables.

Cut the celery into slices the same thickness as the onion.

Peel and cut the carrots into discs, same thickness as the onions and celery.

Cut the short ribs into chunks, removing any silver skin but keeping the fat for flavor.

Season the meat with salt and pepper, then coat with flour.

Heat a large cast iron dutch oven over medium high heat, add olive oil and butter until melted.

Brown the beef in batches, ensuring all sides are evenly browned.

Remove browned beef and add onions, celery, and carrots to the pan, scraping the bottom for flavor.

Cook the vegetables until they start to turn light brown, then add the beef back in along with any juices.

Add beef stock, vinegar, mustard, bay leaves, ginger, and cloves in a cheesecloth bag.

Cover and place in the oven at 150°C (300°F) for 2-3 hours until beef is tender.

Peel and cut the potatoes into medium sized chunks, cover with cold water and add salt.

Bring potatoes to a boil, then reduce heat and cover until fork tender, about 20 minutes.

Drain the potatoes and add butter, nutmeg, salt, and pepper, then mash until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens