Limburg Zoervleis

Limburg Zoervleis

Zoervleis is similar to a Limburg beef hachee. Italian Amarone from Veneto goes very well with this. The wine will accentuate the sweet flavours in this stew. - Text + image Jolande Vos from I Love Food & Wine

Limburg Zoervleis

Preparation 30 minutes + 24 hours' waiting time + 5 hours' oven time

What you need (6 people)

  • 1 kg beef suet steaks
  • 120 g gingerbread
  • 2 onions
  • 400 ml (natural) vinegar
  • 145 g dark caster sugar
  • 125 g rinse apple syrup
  • 3 dried bay leaves
  • 2 cloves
  • 30 g flour
  • 30 g butter

EXTRA: large ovenproof casserole or roasting pan

This is how you make it

Start a day in advance. Cut the meat and gingerbread into 2 cm by 2 cm cubes. Chop the onions finely. Put the meat and onion in a large roasting pan. Crumble the gingerbread on top. In a measuring jug, put: 400 millilitres vinegar, 400 millilitres water, caster sugar and syrup. Whisk together with a whisk. Add bay leaves and cloves. Pour this mixture over the meat. Sprinkle with salt and pepper. Leave the meat covered to marinate for 24 hours in the fridge.

The next day, preheat the oven to 110°C. Transfer the meat mass with liquid to a large oven-proof casserole. Place in the oven and simmer gently for about 5 hours until the meat almost falls apart.

Make a beurre manié: Mix 30 grams of butter with 30 grams of flour. Stir to form a thick paste. Add this in portions to the meat mass. Heat and stir well, bring back to the boil and wait for the sauce to thicken. See how much you add and decide how thick you want the sauce to be.

Season further with salt and pepper, if necessary. If necessary, add some syrup for the right sweet-sour ratio. Serve with chips, mayonnaise and homemade apple sauce.

LimburgsMore recipes?

This recipe is from: NETHERLANDS COOKBOOK | LAURA DE GRAVE | PUBLISHER BRANDT | ISBN: 9789492037879 | € 30





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