Schmorfleisch Limburger Art

Ingredients

600 to 800 grams diced beef stewing meat (chuck/ribeye from Farmer Smul or another organic farmer)
a little butter
5 to 8 large onions (to taste)
a little flour
4 to 6 tablespoons vinegar (to taste)
10 juniper berries
10 cloves
6 bay leaves
pepper and salt
nutmeg
1 bottle of Dubbel Trappist beer
4 slices of gingerbread/honey cake, diced
2 tablespoons (Limburg) apple syrup

General Preparation of Stewed Meat

Use at least 500 grams of meat. Make sure the meat is at room temperature. Cut the meat into pieces of about 3 cm. First, sear the meat and vegetables. Add the so-called bouquet garni (mix of fresh herbs). Use wine, beer, or a mild vinegar like balsamic vinegar to tenderize the meat. Enrich the dish with, for example, broth or stock. Use at least 4 dl of liquid, more for larger quantities of meat. Ensure the meat is covered by the liquid. Bring slowly to a boil and then let it simmer for 10-20 minutes with the lid closed until the dish is thoroughly heated. Place the pan in the Ecostoof®. After three hours, the meat is cooked. For the ultimate melt-in-your-mouth meat, heat the dish to 100 degrees and then place it back in the Ecostoof ® for another three hours (or even longer).

Preparation of Limburg Zuurvlees (Sour Meat Stew)

1. Take the meat out of the refrigerator an hour in advance to bring it to room temperature. Brown the meat in butter in a large, heavy-bottomed casserole dish for a few minutes. The meat should have a nice crust. Turn the meat regularly. Remove the meat from the casserole.
2. Lightly sauté the onion rings in the casserole dish with butter. Sprinkle with a little flour.
3. Then add: the vinegar, juniper berries, cloves, bay leaves, and salt, pepper, and nutmeg to taste.
4. Then add the meat, the bottle of Dubbel Trappist, the gingerbread, and the apple syrup. Bring to a boil while stirring. Put the lid on and let it get very hot for about 10 minutes on low heat.
5. Place the casserole dish in the Ecostoof. After three hours, remove the casserole from the Ecostoof and heat the contents to 100 degrees. Then place it back in the Ecostoof for another three hours.
6. Remove from the Ecostoof and taste to see if the flavor is good. If necessary, add a little vinegar, apple syrup, or gingerbread. Remove the bay leaves, juniper berries, and cloves.

Recipe: Henk Venner from Heijerhof