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500-750g marbled beef
50g butter
coarsly grounded sea salt, to taste
freshly ground black pepper
a red onion
bay leaves
50ml cold water
When we have plenty of time we stew beef (pulled beef), our gran's way. Very simple and if you buy a good rib-beef steak you can make the best old-fashioned pulled beef (draadjesvlees), with a little patience. Grandma's beef didn't have all the fancy spices that go into it these days. Salt, pepper and a bay leaf was all and that's how we still do it.
How to make stewed pulled beef
Let the beef come to room temperature in half an hour
Heat the casserole pan and add the butter.
When the butter browns put in the beef.
Sear the beef quickly on both sides.
Sprinkle with salt and ground black pepper.
Fry the beef nicely brown on both sides
Meanwhile chop the onion.
Add it to the pan
Fry the onion a few minutes.
Add the leaurel leaf.
Deglaze with cold water.
Move the pan to the lowest heat.
Place the lid on the pan.
Let the beef stew gently for 2.5 - 3 hours, check every half hour whether there is still enough gravy in the pan
If not add a little splash of water
Does the meat fall into threads when you poke it? Then it's done!
Let the pulled beef rest for about 10 minutes before you serve it.
Serve the pulled beef (optional) with cooked potatoes, red cabbage with apples and apple sauce