How to Make Draadjesvlees – Dutch Slow-Cooked Beef Stew | Authentic Family Recipe

beef chuck

🥗Healthier: leaner cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and still tender when braised.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: beef broth

Non-alcoholic wine can provide similar flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine can be a cost-effective alternative.

beef broth

🥗Healthier: homemade broth

💰Cheaper: water with bouillon cubes

Homemade broth is healthier and more flavorful.

Cut off the crusts of the rye bread and cut it into small pieces.

Cut the onions lengthwise into three pieces and then into four pieces in the other direction.

Cut the brisket into chunks, trimming any thick pieces of fat off.

Let the brisket sit at room temperature for at least 45 minutes to an hour before cooking.

Preheat a cast iron Dutch oven on medium-high heat and add oil and butter until bubbling stops.

Sear the brisket pieces in the pot until browned on all sides, avoiding overcrowding.

Remove the seared brisket and set aside.

Add the onions and tomato paste to the pot, cooking until the onions are glassy.

Add the beef stock and scrape up any browned bits from the bottom of the pot.

Bring the mixture to a boil, then add speculaas spice, vinegar, honey, and bay leaves.

Nestle the brisket back into the pot, cover, and transfer to a preheated oven at 95°C (203°F).

Cook in the oven for at least 3 to 4 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens