Dutch sausages

Ingredients for 4 servings:

• 1 kg beef brisket
• 1 tbsp, heaped flour
• 30 g salted butter
• 3 m.-sized onion(s)
• 2 cloves garlic
• 2 bay leaves
• 1 tbsp mace, ground (Foelie)
• 2 tbsp tomato paste
• 2 tbsp kebab manis
• 250 ml beef broth
• e.g. salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 4 hours 15 minutes; Total time approx. 5 hours

simple kitchen

Cut the beef brisket into 2 cm pieces and sprinkle with flour. Heat the butter (or clarified butter) in a saucepan and sear the meat. After a maximum of 10 minutes, remove the meat and set aside. Peel the onions, slice them into thin rings, and fry them in the remaining fat for 5 minutes until translucent. Then reduce the heat, add the finely chopped garlic cloves and the bay leaves, and fry briefly. Add the foelie and tomato paste and fry briefly, deglaze with the ketjap manis, and allow to reduce slightly. Return the meat to the pan, pour in the beef broth, and season with salt and pepper. Stir well. Braise in a covered pan on low heat for 4 hours, stirring occasionally. Alternatively, simmer in a crockpot on low for 2.5 hours. When the meat falls apart, it is cooked. Season again with salt, pepper, foelie, and ketjap manis. Serve with fries or Witte Bollen.