Limburgian Stew

Ingredients

600 to 800 grams of stewing beef, cubed (from Boer Smul or another organic farmer)
a little butter
5 to 8 large onions (to taste)
a little flour
4 to 6 tablespoons of vinegar (to taste)
10 juniper berries
10 cloves
6 bay leaves
salt and pepper
nutmeg
1 bottle of dubbel trappist beer
4 slices of gingerbread, cubed
2 tablespoons of (Limburg) apple syrup

General stew preparation.

Use at least 500 grams of meat. Make sure the meat is at room temperature. Cut the meat into pieces of about 3 cm. Start by searing the meat and browning the vegetables. Add the so-called bouquet garni (mixture of fresh herbs). Use wine, beer, or a mild vinegar, such as balsamic, to tenderize the meat. Enrich the dish with, for example, stock or broth. Use at least 4 dl of liquid, or more for larger quantities of meat. Make sure the meat is covered by the liquid. Slowly bring to a boil and then simmer gently (just below boiling point) for 10-20 minutes, with the lid on the pan, until the dish is thoroughly heated. Place the pan in the Ecostoof®. After three hours, the meat is cooked. For ultimate melt-in-your-mouth meat, reheat the dish to 100 degrees and then place it back in the Ecostoof® for another three hours (longer is also fine).

Preparation of Limburg Zuurvlees (Sour Meat)

1. Take the meat out of the refrigerator an hour in advance so it reaches room temperature. Brown the meat for a few minutes in a large, thick-bottomed stewing pot with butter. The meat should have a nice crust. Turn the meat regularly. Remove the meat from the pan.
2. Gently sauté the onion rings in the stewing pot with butter. Sprinkle a little flour over them.
3. Then add: the vinegar, the juniper berries, the cloves, the bay leaves, and salt, pepper, and nutmeg to taste.
4. Then add the meat, the bottle of dubbel trappist beer, the gingerbread, and the apple syrup. Bring the mixture to a boil while stirring. Put the lid on and let the whole thing heat through thoroughly over low heat for about 10 minutes.
5. Place the pan in the Ecostoof. After three hours, remove the pan 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 right. If necessary, add some more vinegar, apple syrup, or gingerbread. Remove any bay leaves, juniper berries, and cloves.

Recipe: Henk Venner from Heijerhof