Dutch Braised Beef (Draadjesvlees)

Remove the meat from the refrigerator at least one hour before starting and allow it to come to room temperature.
Sprinkle salt, pepper, paprika, and cayenne pepper on both sides of the rib strips to taste.
Melt a generous amount of butter in a pan and sear the meat on both sides for a few minutes until golden brown. Remove the meat from the pan and set it aside on a plate.
Sautée the onions in the same pan, adding a little extra butter if necessary.
When the onions begin to turn translucent, add water, a beef bouillon cube, vinegar, bay leaves, and cloves.
Bring everything to a boil, stirring gently, then add the meat. Place the cake/gingerbread slices on top. Bring everything back to a boil. Cover the pan and reduce the heat to low.
Let it simmer for at least 45 minutes, checking occasionally and turning the meat. If it becomes dry, add some water. If you have time, let it simmer for longer. The longer it simmers, the tastier the meat will be. Around six hours is a good starting point. If there is still too much liquid in the pan when you are ready to serve it, remove the lid and let it reduce for a while. Bon appétit!