Limburg zoervleisj, also known as sour meat
A traditional Limburg stew with a slightly sour taste.
Zoervleisj, a traditional Limburg stew with a slightly sour flavor. Serve Limburg zoervleisj with fries or mashed potatoes, red cabbage, or Brussels sprouts, for example.
Preparation
Cut the meat into large pieces (5x5 cm) and sprinkle with salt. Slice the onions into half rings.
Heat the butter with a splash of olive oil in a large Dutch oven. Brown the meat all over. Add the onion rings, Beef Stew Mix, bay leaf, vinegar, and apple syrup. Add water until the meat is just covered, crumble the gingerbread into it, and bring to a gentle boil.
Let it simmer for a few hours (depending on the type of meat). Check occasionally to see if a little water is needed and stir occasionally.
Season with black pepper and sea salt.
Ingredients
- 1 kg rundersukade of riblappen
- 3 uien
- 3 el Mix voor Stoofvlees
- 3 Laurierblaadjes
- 100 ml azijn
- 2 el appelstroop
- 5 plakken ontbijtkoek
- 20 g boter
- Olijfolie
- Zwarte peper
- Zeezout
Products used in this recipe
€1,89
€3,39
€2,79