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Home Hachee uit de slowcooker

Dutch Stew Slow cooker Comfort food Autumn Winter Family

Hachee is one of those dishes that instantly takes you back. The aroma that fills the house, the meat that falls off your fork, the rich sauce you mop up with a piece of bread. Good hachee requires patience, and that’s exactly where the slow cooker comes in. Throw everything in, switch it on and let the appliance do the work. You don’t have to stand over it. No constant stirring, no burning, no stress. Just look forward to the moment you lift the lid and that smell hits you.

This recipe works with a multicooker or a regular slow cooker. Brown the meat first for extra flavour, then the rest takes care of itself. After a few hours you’ll have hachee that tastes like you spent the whole day on it. That’s exactly the point.

x_ckl_recipe_markerHachee from the slow cooker Hachee from the slow cooker is comfort food at its best. Hours of unattended simmering, and by the end you have a rich, deep stew on the table that leaves everyone quietly satisfied. How to make hachee in the slow cooker? Main course Dutch 4 personen 20 min 8 hours 20 min

Cut the beef into large chunks of about 3 to 4 centimetres. Pat them dry with kitchen paper and season generously with salt and pepper.
Heat a splash of oil in a frying pan or use the sauté function on your multicooker. Brown the meat in batches until a deep golden brown, not too many at once. Set the browned meat aside.
Fry the onion rings in the same pan or pot until soft and lightly golden, about 8 minutes. Add the garlic and fry for another minute.
Deglaze with the red wine vinegar and scrape up any browned bits from the bottom. Add the beef stock, the beer, the bay leaves, the cloves, the juniper berries and the syrup. Stir everything together well.
Put the meat back into the pot. Lay the slices of ontbijtkoek on top of the meat; they will dissolve and thicken the sauce. Set the slow cooker to low and stew for 7 to 8 hours, or on high for 4 to 5 hours.
After cooking, stir well. Taste and adjust seasoning with extra salt, pepper or a splash of vinegar if the sauce needs more kick. Remove the bay leaves and whole cloves.
Serve the hachee with stamppot (Dutch mashed-potato dish), boiled potatoes or rice and some pickled red cabbage. Enjoy.

Dutch Stew Slow cooker Comfort food Autumn Winter Family 1 kg stewing beef (sukadelappen or riblappen) 4 large onions, cut into half rings 3 garlic cloves, finely chopped 2 tbsp red wine vinegar 300 ml beef stock 250 ml dark beer (e.g., oud bruin) 3 bay leaves 4 cloves 6 juniper berries, lightly crushed 2 tbsp apple syrup (appelstroop) 3 slices of ontbijtkoek (Dutch spiced cake) Salt and pepper to taste A splash of sunflower oil Multicooker or slow cooker Frying pan (optional for browning) Cutting board Sharp knife Wooden spoon Kitchenware kitchenware Knives knives Salt and Pepper Shakers salt-and-pepper-shakers Slowcooker slow-cooker-1 GreenPan Multicooker / Omnicooker - 5.7 Liter - Stainless Steel - Ceramic Non-Stick Coating Green Pan ["Omnicooker"] GreenPan Slow Cooker - 6.0 Liter - Black - Ceramic Non-Stick Coating Green Pan ["Slowcooker"] Chicken stew with autumn vegetables foodies-kipstoof-met-herfstgroente Endive from the Oven with Ham and Cheese foodies-witlof-uit-de-oven-met-ham-en-kaas Classic Draadjesvlees foodies-klassiek-draadjesvlees Endive stamppot with crispy bacon foodies-andijviestamppot-met-spekjes

Recipe

Hachee from the slow cooker

Hachee from the slow cooker is comfort food at its best. Hours of unattended simmering, and by the end you have a rich, deep stew on the table that leaves everyone quietly satisfied.

Course	Main course
Kitchen	Dutch
Servings	4 personen

Preparation time

Preparation time	20 min
Total	8 hours 20 min

Equipment

Multicooker or slow cooker
Frying pan (optional for browning)
Cutting board
Sharp knife
Wooden spoon

Ingredients

1 kg stewing beef (sukadelappen or riblappen)
4 large onions, cut into half rings
3 garlic cloves, finely chopped
2 tbsp red wine vinegar
300 ml beef stock
250 ml dark beer (e.g., oud bruin)
3 bay leaves
4 cloves
6 juniper berries, lightly crushed
2 tbsp apple syrup (appelstroop)
3 slices of ontbijtkoek (Dutch spiced cake)
Salt and pepper to taste
A splash of sunflower oil

How to make hachee in the slow cooker?

Cut the beef into large chunks of about 3 to 4 centimetres. Pat them dry with kitchen paper and season generously with salt and pepper.
Heat a splash of oil in a frying pan or use the sauté function on your multicooker. Brown the meat in batches until a deep golden brown, not too many at once. Set the browned meat aside.
Fry the onion rings in the same pan or pot until soft and lightly golden, about 8 minutes. Add the garlic and fry for another minute.
Deglaze with the red wine vinegar and scrape up any browned bits from the bottom. Add the beef stock, the beer, the bay leaves, the cloves, the juniper berries and the syrup. Stir everything together well.
Put the meat back into the pot. Lay the slices of ontbijtkoek on top of the meat; they will dissolve and thicken the sauce. Set the slow cooker to low and stew for 7 to 8 hours, or on high for 4 to 5 hours.
After cooking, stir well. Taste and adjust seasoning with extra salt, pepper or a splash of vinegar if the sauce needs more kick. Remove the bay leaves and whole cloves.
Serve the hachee with stamppot (Dutch mashed-potato dish), boiled potatoes or rice and some pickled red cabbage. Enjoy.

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Hachee really is better the next day. Feel free to make it a day in advance and keep it covered in the fridge. The flavours will deepen and the sauce becomes even richer. Reheat gently and serve with freshly roasted potatoes or a generous scoop of stamppot.

With a good multicooker you can prepare these kinds of classics without being tied to the kitchen all day. Quality in the kitchen doesn’t have to be complicated. Smart appliance, honest food, happy diners. That’s all you need.

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