Makes 6 servings
The traditional recipe demands a cooking time of 3 to 4 hours in a large quantity of butter. I opt for only two hours and use a lot less butter. My butcher taught me to add the shallots just for cooking and take them out afterwards. This makes it a lot easier on your stomach.
Prep: 10 minutes
Cook: 120 minutes
- 1 kg lean stewing steak
- flour, a handful
- 50 gr butter
- 750 gr shallots, peeled
- 4 Ts wine vinegar [white or red is up to you]
- 750 ml beer
- 1 Ts sugar
- 2 slices whole wheat bread, crusts removed
- 3 onions, peeled and sliced
- 2 bay leaves
- 3 cloves
- 6 juniper berries
- freshly ground black pepper to taste
- Cut the meat into large cubes about 2.5 cm / 1 inch.
- Put the meat in a plastic bag with a handful of flour and shake, so all cubes are covered
- Take a heavy casserole [Dutch oven] and sear the pieces of meat in the butter over high heat
- Take out the meat and fry the peeled whole shallots over low heat
- Next add the meat to the shallots and stir, then add the beer, sugar, some salt, bay leaves, cloves, and juniper berries
- Smear the slices of whole wheat bread with mustard, cut them in pieces and add those to the stew too
- Let everything simmer for two hours
- Cut the onions into slices and only add them after an hour and a half
- Take the whole shallots out when the dish is ready
- Spice it up with freshly ground black pepper
Note 1: It is usually served with red cabbage with apples, apple sauce and mashed potatoes.
Note 2: Hash is stewed meat that owes it characteristic taste to typically Dutch spices like juniper berry, bay leaves and cloves, and in this recipe a considerable quantity of beer.
PDF of this recipe: 20110630_Hash