Limburgian zoervleis

mains beef

Zoervleis or Zoervleisj is a regional meat dish from the Province of Limburg, a region split between the Netherlands and Belgium. The ‘zoer’ (old dutch for sour) part of the name refers to a process of marinating the meat, traditionally horse meat but nowadays commonly beef, in vinegar. However, despite its name the dish is sweet due the vinegar being compensated for with apple syrup and Dutch gingerbread. The dish is often accompanied by French fries.

Serves: 6

Ingredients

  • 800g beef chuck roast or brisket, in cubes

  • 5 cloves

  • 4 juniper berries

  • 1 tsp coriander seed

  • 4 bay leaves

  • 300ml tarragon vinegar

  • 300ml water

  • 3 unions, in half rings

  • 100ml red port

  • 5 tbsp apple syrup

  • 2 slices gingerbread (ontbijtkoek), crumbled

  • 3tbsp olive oil

  • 20g butter

  • parsley, to garnish

Directions

  • Mix the meat with the cloves, juniper berries, coriander, tarragon vinegar and water. Marinate in the fridge for 8 hours

  • Remove the meat from the marinade (keep the marinade!), dab dry and season with salt and pepper.

  • Heat oil and butter in a large pot and brown the meat on high heat. Add onions near the end.

  • Douse with the port. Add the apple syrup and the marinade.

  • Put the lid on, and leave to simmer for 3 hours.

  • Stir the crumbles through, add salt and pepper to taste. Garnish with parsley