4
Braised - Hachée of veal (Dutch style)
> 60 minutes
veal chuck
*
pot-roasting
FoodAholic
Preparation
1. Take the meat out of the refrigerator half an hour before cooking so that it is at room temperature. Pepper and salt the meat and mix it with the flour. Heat the butter in a large frying pan and fry the meat all around.
2. Cut the onions into half rings and add to the meat together with sugar, apple syrup and soy sauce. Bake this for a while.
3. Add the stock to the pan and add the bay leaves. Bring to the boil and put the lid on the pan at an angle. Let the meat simmer for 2.5 hours. Stir well regularly.
4. After those 2.5 hours, crumble the gingerbread in it and let it simmer for half an hour.
Source: FoodAholic
Ingredients:
- 1 kg of sliced veal chuck
- 6 onions
- 2 tsp of flour
- 2 slices of gingerbread
- 80 gr of butter
- 2 tsp of dark brown caster sugar
- 1 tsp of apple syrup
- 2 tsp of sweet soy sauce
- 1.5 liters of beef stock
- 3 bay leaves
- Salt and pepper
More about Peter's Farm?
Tip: look at our frequently asked questions, maybe we can help you to put you on the way?
