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Hachee is a beloved traditional Dutch stew. It embodies the heartwarming flavours of the Netherlands. This rich and hearty dish combines tender beef, onions, and a medley of aromatic spices, resulting in a comforting and satisfying meal. With its roots deeply embedded in Dutch culinary history, hachee showcases the country’s love for slow-cooked, flavourful dishes. Join me on a culinary journey as I explore the origins, ingredients, and preparation of this classic Dutch recipe. Get ready to savour the deliciousness of hachee and discover why it has remained a cherished dish for generations.
Some Secrets for You to cook Delicious Dutch Stew:
- Choose the right cut of meat: Hachee traditionally uses beef, and the best cuts for this dish are tough cuts with marbling, such as chuck roast or brisket. These cuts will become tender and flavourful when slow-cooked.
- Marinate the meat: For an extra depth of flavour, consider marinating the meat overnight in a mixture of red wine, vinegar, and spices like bay leaves, cloves, and juniper berries. This step enhances the tenderness and adds complexity to the dish.
- Brown the meat: Before simmering the hachee, it’s essential to brown the meat in a hot pan with some oil or butter. This step adds a rich caramelised flavour to the dish and helps seal in the juices.
- Slow cooking is key: Hachee is a dish that benefits from low and slow cooking. Once you’ve browned the meat and added the remaining ingredients, bring it to a gentle simmer and let it cook for several hours. This slow cooking process allows the flavours to meld together and the meat to become tender and succulent.
- Don’t rush the onions: Onions are a crucial component of hachee, and they should be cooked slowly until caramelised and sweet. Take your time to sauté the onions over low heat, stirring occasionally, until they turn golden brown. This step adds depth and sweetness to the overall dish.
- Adjust the seasoning: Throughout the cooking process, taste the hachee and adjust the seasoning as needed. You can add more salt, pepper, or even a touch of sugar to balance the flavors and enhance the taste.
- Let it rest: After the hachee has finished cooking, allow it to rest for a short while before serving. This rest period allows the flavours to further develop and intensify, resulting in a more delicious and harmonious dish.
To prepare a hearty and flavourful hachee, a traditional Dutch beef and onion stew, having the right equipment is key to ensuring a delicious outcome.
1. A sturdy DUTCH OVEN or heavy-bottomed pot is essential for slow-cooking the beef to tender perfection.
2. A sharp chef’s KNIFE proves invaluable for chopping the aromatic vegetables, such as onions and carrots, that form the flavourful base of the stew.
3. A WOODEN SPOON facilitates stirring and scraping the bottom of the pot to release those savoury browned bits.
4. Additionally, a CUTTING BOARD, preferably one with a groove to catch juices, keeps the workspace tidy.
5. For precise seasoning, MEASURING SPOONS are handy to ensure the perfect balance of spices and liquids.
With these cooking essentials, you’ll be well-equipped to create a delicious and comforting hachee that will warm both the kitchen and the hearts of those fortunate enough to enjoy it.
HACHEE
Ingredients
- 900 g beef chuck or stewing beef cut into cubes
- 3 onions sliced
- 2 cloves garlic minced
- 2 tbsp vegetable oil
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 480 ml beef broth
- 240 ml red wine
- 2 tbsp apple cider vinegar
- 2 bay leaves
- 2 springs thyme
- 2 tbsp brown sugar
- salt and pepper to taste
Instructions
- Heat the vegetable oil and butter in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the beef cubes to the pot and brown them on all sides. Work in batches if needed, to avoid overcrowding the pot. Once browned, remove the beef from the pot and set it aside
- In the same pot, add the sliced onions and minced garlic. Sauté them until they become soft and translucent.
- Sprinkle the flour over the onions and garlic, stirring well to coat them evenly. Cook for an additional minute to cook off the raw flour taste
- Slowly pour in the beef broth and red wine, stirring constantly to incorporate the flour and create a smooth sauce
- Return the browned beef cubes to the pot, along with any accumulated juices. Add the apple cider vinegar, bay leaves, thyme sprigs, brown sugar, and season with salt and pepper to taste. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 2 to 3 hours, or until the beef becomes tender and the flavors meld together. Stir occasionally and add more broth or water if needed to maintain a stew-like consistency.
- After the cooking time, taste and adjust the seasoning as desired. Remove the bay leaves and thyme sprigs.
- Serve the hachee hot with traditional Dutch accompaniments such as mashed potatoes or boiled potatoes. It also pairs well with vegetables like red cabbage or green beans.
Did you make this Hachee Recipe?
Lovely. Now let me know how you liked it and how much of a cheat it was. Tag @olga.amara on Instagram and hashtag #flightforfood.
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3 Comments
Tried the recipe and it is soooo easy, and flavour so delicious. Definitely will do again.
This recipe is delicious
One of my favourites! So easy and tasty. And lasts for a couple of days. Love it!