Zuurvlees from Limburg

Ingredients for 6 servings:

• 1 kg beef, strips, cut into cubes
• 3 white onions, roughly diced
• 5 tbsp apple herb, beetroot herb or Liège herb
• 4 slice(s) honey cake, or breakfast cake (thin slices)
• 1 ½ cups red wine vinegar
• 5 cups water
• 4 bay leaves
• 1 tsp, heaped cloves
• 1 tsp, heaped peppercorns, black
• salt and pepper
• 3 tbsp oil, neutral, or clarified butter
• 1 tbsp sugar, brown or white, alternatively honey

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 3 hours; Total time approx. 1 day 3 hours 40 minutes

Limburger Sauerfleisch – my favorite side dish for Dutch fries

Mix the meat, diced onions, and spices well, then top up with the vinegar and water. Cover and refrigerate for at least 1 day, but no longer than 4 days. Remove the meat from the stock and pat dry. Pour the stock through a sieve and collect it. Pick out the spices and let the onions dry. Brown the meat vigorously on all sides in several batches in the hot fat, similar to goulash. It should get a nice brown color. Remove each round of meat and set aside. At the end of the last round of meat, add the onions and fry briefly. Add all of the meat back in and top up with the stock. Add the bay leaves again, if desired. Bring to a boil, then reduce the heat to low and simmer gently for about 1.5 to 2 hours (again, similar to goulash). After an hour, add the applesauce and crumbled honey cake. If too much liquid has evaporated, top up with the reserved water and red wine vinegar stock. The meat should no longer be firm, but still not fall apart. About half an hour before the meat is ready, remove the lid so the sauce thickens a bit. You can also thicken it with cornstarch, but do this before seasoning! I like to eat this on fries with a generous dollop of mayo on top. Tip: Use only the white onions; they impart the best flavor and break down best.