4.8 Trusted Shops 22.167 reviews

NOW 20% OFF ALL TABLEWARE & GLASSWARE: CODE 20OFF | ...

Free Shipping from 99,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 99,-

4.8 Trusted Shops 22.167 reviews

Customer service

Free Shipping from 99,-

Home Klassiek Draadjesvlees

Dutch Stew Comfort food Low and slow Multicooker Slow cooker Winter Family

Draadjesvlees is one of those dishes where time does the real work. You prepare everything, set it on a low heat source and a few hours later you have tender, juicy beef that pulls apart by itself. A multicooker or slow cooker is ideal for this, because it keeps the temperature steady the whole time without you having to watch it.

This recipe is pure Dutch comfort food. Cloves, bay leaves and a splash of vinegar give the meat that unmistakable, deep flavor your grandmother used to make. Serve with mashed potatoes and red cabbage for a plate full of memories.

x_ckl_recipe_markerClassic Draadjesvlees This classic draadjesvlees is braised for hours at low temperature until the meat is so tender it falls apart on its own. Honest food, no fuss. How to make classic draadjesvlees? Main course Dutch 4 people 20 min 6 to 8 hours (including stewing time)

Pat the beef dry with kitchen paper and season generously with salt and pepper on all sides.
Heat a splash of oil in your multicooker or a heavy casserole over high heat. Brown the meat well on all sides, about 2 to 3 minutes per side, until nicely browned. Remove the meat from the pan and set aside.
Turn the heat down and gently sauté the chopped onion in the same fat until translucent and lightly golden, about 5 minutes. Add the minced garlic and cook for another minute.
Deglaze with the red wine and scrape up the browned bits from the bottom. Add the beef stock, the vinegar, the bay leaves, the cloves and the sprigs of thyme. Stir everything together.
Return the meat to the pan so it is at least halfway submerged in liquid. Bring to a simmer.
If you're using a multicooker: switch to the slow-cook setting and let the meat simmer on low for 6 to 8 hours. If you're using a casserole on the stove: set the heat as low as possible, put the lid on the pan and braise the meat for at least 3 to 4 hours. Turn the meat occasionally.
The meat is done when you can pull it apart effortlessly with two forks. Remove the bay leaves, cloves and thyme sprigs.
Shred the meat with two forks and stir it through the braising liquid. Taste and season with extra salt, pepper or a splash of vinegar if needed. Serve immediately with mashed potatoes and red cabbage.

Dutch Stew Comfort food Low and slow Multicooker Slow cooker Winter Family 1 kg beef shank or braising beef 2 tbsp sunflower oil 2 onions, chopped 3 garlic cloves, minced 150 ml red wine 400 ml beef stock 2 tbsp red wine vinegar 3 bay leaves 4 cloves 3 sprigs fresh thyme Salt and freshly ground black pepper Multicooker or heavy casserole with lid Wooden spoon or spatula Two forks (for pulling the meat apart) Chopping board Sharp knife Kitchen paper Slowcooker slow-cooker-1 Forks forks Chopping Board chopping-board Knife Set knife-set 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"] Rendang Daging foodies-rendang-daging Vegetarian Chili Sin Carne foodies-vegetarische-chili-sin-carne Snert (pea soup) foodies-snert-erwtensoep Pulled chicken tikka masala foodies-pulled-chicken-tikka-masala

Recipe

Classic Draadjesvlees

This classic draadjesvlees is braised for hours at low temperature until the meat is so tender it falls apart on its own. Honest food, no fuss.

Course	Main course
Kitchen	Dutch
Servings	4 people

Preparation time

Preparation time	20 min
Total	6 to 8 hours (including stewing time)

Equipment

Multicooker or heavy casserole with lid
Wooden spoon or spatula
Two forks (for pulling the meat apart)
Chopping board
Sharp knife
Kitchen paper

Ingredients

1 kg beef shank or braising beef
2 tbsp sunflower oil
2 onions, chopped
3 garlic cloves, minced
150 ml red wine
400 ml beef stock
2 tbsp red wine vinegar
3 bay leaves
4 cloves
3 sprigs fresh thyme
Salt and freshly ground black pepper

How to make classic draadjesvlees?

Pat the beef dry with kitchen paper and season generously with salt and pepper on all sides.
Heat a splash of oil in your multicooker or a heavy casserole over high heat. Brown the meat well on all sides, about 2 to 3 minutes per side, until nicely browned. Remove the meat from the pan and set aside.
Turn the heat down and gently sauté the chopped onion in the same fat until translucent and lightly golden, about 5 minutes. Add the minced garlic and cook for another minute.
Deglaze with the red wine and scrape up the browned bits from the bottom. Add the beef stock, the vinegar, the bay leaves, the cloves and the sprigs of thyme. Stir everything together.
Return the meat to the pan so it is at least halfway submerged in liquid. Bring to a simmer.
If you're using a multicooker: switch to the slow-cook setting and let the meat simmer on low for 6 to 8 hours. If you're using a casserole on the stove: set the heat as low as possible, put the lid on the pan and braise the meat for at least 3 to 4 hours. Turn the meat occasionally.
The meat is done when you can pull it apart effortlessly with two forks. Remove the bay leaves, cloves and thyme sprigs.
Shred the meat with two forks and stir it through the braising liquid. Taste and season with extra salt, pepper or a splash of vinegar if needed. Serve immediately with mashed potatoes and red cabbage.

Cooking mode Prevents your screen from going to sleep

A multicooker really makes this recipe easier. You set the time, get on with your day and come home to a kitchen that smells amazing. The meat cooks at the perfect temperature without you having to watch it. Now that's smart cooking.

Feel free to make a double portion. Draadjesvlees tastes even better the next day and is perfect to freeze for busy weekdays. Always keep the braising liquid with it — it's liquid gold as a jus for your next meal.

Related recipes

Rendang Daging

Rendang Daging is a rich, slow-braised Indonesian stew full of deep flavors from coconut, lemongrass and spices. Perfectly prepared in your multicooker for a result you'll be genuinely proud of.

View post

Vegetarian Chili Sin Carne

This vegetarian chili sin carne is exactly the kind of dish that practically cooks itself while you get on with other things. Packed with beans, vegetables and spices that come together into something special.

View post

Snert (pea soup)

Real snert is thick, hearty and always tastes better on the second day. This classic recipe gives you everything you need for a pot full of nostalgia.

View post