Ingredients
people
- 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!
Good to know:
*You can also use a slow cooker for this recipe - just set it on the lowest heat setting for this type of dish.
Nutrition information per portion
Calories: 605kcal | Carbohydrates: 55g | Proteins: 19g | Fats: 36g | Saturated fats: 16g
Labels/ brands in this article can be due to a paid collab. Some links on this page can be affiliate links. Read more: disclaimer.