Dutch sour meat, or Limburgs zuurvlees / zoervleisj, is a delicious tangy beef stew. A classic recipe for Dutch comfort food, if you ask me, and surprisingly easy to make!
Zoervleisj with fries
A delicious plate of comfort food, especially at the weekend or on a lazy Sunday. For me, this recipe for Dutch sour meat is a great one for a classic stew! The pan (or slow cooker) does most of the work, so you can relax. Add some fries and voila, a delicious meal for the whole family!
This amazing dish comes from the south of the Netherlands, the province of Limburg (as the name might suggest..). Through the decades every southern household has developed their own version of this comforting dish. Feel free to experiment and develop your own recipe!
Making your own Dutch sour meat
Making your own Dutch sour meat is not at all difficult, but the secret lies in the marinade. The longer you marinate the meat, the better. You can marinate the meat for 3 hours if you are short of time, but it is best to marinate it for between 12 and 24 hours.
Then really take your time and let the meat cook properly. You can leave it in a casserole dish for several hours or, if you have a slow cooker, you can braise it in one. Add a fresh salad and some Belgian or French fries, or even roasted potatoes and you have a real feast of a meal!
Spiced beef stew
This sour meat stew is packed with flavor. I use juniper berries, cloves, garlic, onion and bay leaves in this recipe. The gingerbread cake in this recipe not only thickens it nicely, but also adds depth of flavour thanks to the spices in it. You can also add a tablespoon of apple or date syrup for even more flavor.
Before serving, garnish with some fresh, chopped coriander or flat parsley and don’t forget to serve the fries with mayonnaise. Another great stew to try is this goulash recipe, or this classic French beef Bourguignon!
Ingredients
- 1 kg beef (rib steak, diced)
- 3 clove garlic (finely chopped)
- 5 cloves
- 3 juniper berries
- 3 tbsp wine vinegar
- 2 tbsp brown sugar
- 100 gram butter
- 2 onions (chopped)
- 3 bay leaves
- 500 ml beef stock
- 2 slices gingerbread cake
- 750 gram fries (fresh or frozen)
- salt and pepper to taste
Equipment
- Large pan or slowcooker
INSTRUCTIONS (how to make this recipe):
- Place the meat, garlic, cloves, juniper berries, vinegar, soft sugar and salt and pepper to taste in a bowl and mix well. Leave to marinate in the fridge for 12 to 24 hours.
- Heat half the butter in a large pan over a medium heat. Brown the beef cubes on all sides. Remove from the pan and set aside.
- Add the remaining butter to the pan* and fry the onions until glazed. Return the browned meat to the pan. Add the bay leaves and beef stock.
- Bring to the boil, reduce the heat to low, cover and simmer for 2 to 3 hours, until the meat is nicely tender.
- Crumble the gingerbread and add to the pan. Simmer for another 15 minutes or so, until the sauce thickens a little. Season to taste with salt and pepper.
- Fry the chips according to the instructions. Serve the sour meat with the fries and a fresh salad. Enjoy your meal!
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