Limburg Sour Stew

Limburg sour stew, or "zuurvlees", is a delicious dish from the Limburg region of the Netherlands. The vinegar combined with apple syrup creates a perfect sweet and sour balance. It is often served with Belgian fries, though mashed potatoes also work well.

Serves: 4
Prep time: 10 min
Total cook time: 75 min

Ingredients:

• 600 grams stewing beef (ribeye or chuck)
• 4 onions
• 4 tablespoons apple syrup
• 2 slices of spiced breakfast cake (ontbijtkoek or gingerbread)
• Butter
• 100 ml white wine vinegar
• 100 ml warm water
• 4 bay leaves
• 4 to 6 juniper berries
• 4 cloves
• 1 tablespoon dark brown sugar
• Salt and pepper

Preparation:

1. Cut the beef into strips of about 2 cm.
2. Season the meat with salt and pepper.
3. Peel the onions, set half an onion aside and slice the rest into strips.
4. Stick the bay leaves and cloves into the halved onion.

Method:

1. Heat a casserole with a bit of butter. Once hot, brown the beef on all sides.
2. Add the water and vinegar, bring to a boil, then reduce to a low simmer.
3. In a separate pan, melt a bit of butter and sauté the onions with the brown sugar until nicely caramelised.
4. Add the onions, the halved onion with spices, and the juniper berries to the stew.
5. Crumble in the breakfast cake and stir in the apple syrup. Mix well.
6. Cover and simmer gently for about 1 hour, stirring occasionally.
7. Remove the halved onion before serving.