Zoervleisj (zuurvlees)

This dish is very Dutch and I'm not sure if it's possible to find the ingredients outside of Holland, but I did wanna share it anyway. It's called 'zuurvlees' (sour meat) but it's more sweet than sour. It's sticky and filling and has the flavour of pumpkin spice.

It's a dish that originates from Limburg, a southern province in the Netherlands.

Ingredients (4-5p):

• 1200 gram beef for stew (riblappen or sucade) • 400 ml vinegar • 400 ml water • 2 large onions • 10 bay leaves • 10 cloves • 10 juniper berries • salt and pepper • 3 tbsp apple syrup (appelstroop) • 5 slices ontbijtkoek (gingerbread) • 2 tbsp brown sugar •

1. Start with marinating the meat one day in advance. Slice the meat in large chunks and marinade in the vinegar, water, bay leaves, cloves, juniper berries and the 2 large onions cut into half rings. Cover well and put something heavy on the meat so the water and vinegar covers it completely. Marinade for 20 to 24 hours in the fridge.

2. The next day start 4 hours in advance. Take the meat out of the marinade and set aside in a strainer. Take out the cloves and juniper berries and throw those away. Drain the onions and bay leaves and set aside. Safe 300 ml of the marinade liquid.

3. Get a dutch oven or other pot/pan with a thick bottom. Add a good amount of butter and brown the meat with pepper and a generous amount of salt. As soon as it's halfway cooked, add the onions and bay leaves. Fry for a few more minutes.

4. Now add the marinade back in together with the apple syrup, sugar and ontbijtkoek. It will all melt into a dark brown sauce. Taste and add more salt if needed.

5. Let simmer on low heat for 3 hours while stirring every 20 to 30 minutes. Taste to see if the sauce is well balanced (first sweet, than sour and salty). Adjust if needed.

Once the meat is soft but keeps its shape, it is finished.

Serve with fries, veggies or bread. We went for fries and a big scoop of truffle mayo.

Enjoy this sweet autumn dish!