Hachee (Dutch stewed steak)
This recipe is called “Annemarie” in our household (what shall we eat tonight? Hmmm, let’s have Annemarie!), because the recipe originates from the “Allerhande”, the magazine from the supermarket. Albert Heijn, where it is called “Hachee van Annemarie”. It contains some very Dutch ingredients such as ontbijtkoek (Dutch breakfast cake) and appelstroop (apple treacle), and serves four people.
You can make your Hachee a day in advance, so the flavours develop well. Re-heat with occasional stirring on a low heat.
- 750g braising steak/stewing steak
- 50g butter
- 3 large brown onions, cut in small pieces
- 2 bay leaves
- 4 cloves
- 2½ tablespoons red wine vinegar
- 1 tablespoon appelstroop (substitute with dark treacle*)
- 1 slice of ontbijtkoek (substitute with gingerbread)
- Cut the meat into chunks.
- Heat the half of the butter in a frying pan and fry the meat for 10 minutes until brown and set aside.
- Heat the other half of the butter in a casserole dish and stew the onions over low heat until golden brown and soft.
- Add the steak, bay leaves, the cloves, the vinegar, the appelstroop/treacle, and add water until the meat is barely covered.
- Bring to the boil and then turn down the heat and simmer for two to three hours.
- Add some extra water if necessary.
- Crumble the ontbijtkoek/gingerbread in the Hachee and let the koek (cake) dissolve into the sauce and mix through until it thickens.
- Remove the bay leaves, and if possible, the cloves.
- Heat the Hachee through and season to taste with salt pepper and/or a little vinegar.
- Serve with freshly baked fries and green salad or red cabbage.
* Add an extra half-teaspoon of red wine vinegar if substituting with dark treacle
Article and recipe written for Live To Eat by Marieke de Kam. Photography and food styling by Annabelle van Dijk, you can read more about Annabelle and her work here.