Tag Archives: beef stock

Simmering meat and homemade fries

12 Dec

Although I love Italian food, sometimes I just need something else. International restaurants, Surinam food and sushi are unfortunately hard to find or extremely expensive and as you can all understand the dutch/belgian ‘snackbar’ is nowhere to be found (funny detail: the first thing a Swiss guy from the italian language school asked me when I introduced myself as being Dutch, was if I missed the ‘frikadellen’ :-). The New Kids from Maaskantje were apparently a cult among his Swiss friends!).

But a good thing is that I started this blog about cooking! And this inspires me to search for and come up with nice recipes šŸ™‚ So, I found this great recipe on ‘Suddervlees’ which I could maybe be translated as ‘Simmering meat’? If you have any other suggestions, let me know! For this simmering meat you need at least 3 hours, because you have to watch the meat from time to time, so I think this comfort food recipe is perfect for a sunday night! It’s expecially comfort food for me, because the meat tastes a little bit like ‘Zuurvlees’ from Maastricht! The recipe is for 4 people, but if you are only with 2, just cut the amount of beef and potatoes in half (not the rest of the ingredients).


1 kg of beef meat, 2 tablespoons of flower, 50 g. of butter, 1 tablet of beef stock, 3 cloves (‘kruidnagels’), 1 leaf of laurel, 1 tablespoon of vinegar, 8 medium potatoes, 1 liter of sunflower oil


Cut the meat into small parts and season them with salt, pepper and flower. Heat the butter in a large pan and add the meat. Bake the meat 8 minutes on a medium fire until it’s brown on all the sides. Cook 500 ml of water and add the tablet of beef stock. Add the stock to the meat including the leaf of laurel, vinegar, cloves and a bit of pepper. Leave the pan on a low fire for 3 hours with the lid on. Check from time to time and add some water if the water is evaporated.

Then, after 2,5 hours, cut the potatoes in slices of 1 cm. Dry them with kitchenpaper. Bake the fries in a frying pan or in a pan with sunflower oil. Watch out! It’s very hot.. Bake the fries in portions.When you put the portions in for a second time, wait until they get to the surface, then you will know they are ready. Salten them with salt or fries-seasoning. Before you serve the simmering meat, leave the leaf of laurel and the cloves out of the dish. Buon appetit!


zuurvlees4 suddervlees1suddervlees2


Beefstew with beer and potatoes

7 Nov

Here is another great recipe that is perfect for a rainy autumn day! I have made it a couple of times when I was still in the Netherlands, but now I have also tried it here. To me this is a recipe with typical dutch ingredients and it feels good to make something dutch while I am abroad. The recipe asks for a typical Belgian beer Kasteelbier and I could not find this in the supermarkets. However, I did use something alike, called blond beer triple.

This recipe is easy, however it takes 2,5 hours to stew! So make sure you have the time to watch it once in a while.


2 onions, 1 kg. of beef meat, 2 tablespoons of flower, 75 gr. of butter, 1 winter carrot, 2 toes of garlic, 4 stems of celery, 1 small bottle (330 ml.) of Kasteelbier (or something alike), 2 leaves of laurel, 1 tablet of beef stock, 500 gr. of potatoes and salt and pepper.


Cut the meat in small parts (cubes of 2 cm. or a bit larger) and sprinkle the flower on the meat. Use half of the butter and bake the meat on high fire in 3 minutes brown. After you have done this, take the meat out of the pan and keep it apart. Cut the onions (one in rings and the other one in small parts), the carrot, the celery and the garlic. Heat up the rest of the butter and bake the vegetables for 4 minutes. Then you can add the meat, the beer, the leaves of laurel, 500 ml of hot water and the tablet of beef stock. Leave the pan with the lid on, on low fire for 2,5 hours.

While the pan is on the fire, cut the potatoes in small cubes. You can add them after 2,5 hours. Leave the pan without the lid, on the fire for 30 more minutes until the potatoes are ready. If you want to, you can make this recipe one day before and leave it in the fridge. You just have to heat it the next day and it tastes great!

Buon appetito!

Risotto with Artichoke

28 Okt

I really like dishes that need to be cooked in one pan, because the smells mix together great! I sometimes just don’t put on the ventilator on on purpose, so the smell will stay longer in my kitchen :-). For tonight I just wanted to make a cheap and easy dish, because I was by myself. I figured that a risotto mixed with my favorite ingredient, artichoke, could be the perfect one-pan-dish! You only need a few ingredients for 4 people. I just made it for myself, so I can have some more with lunch tomorrow :-).


30 gr. of butter, 275 g. of risotto, 1 can of artichokes, 800 ml. of chicken stock (you can add 1 tablet of beef stock if you prefer) 1 onion, some (Parmezan) cheese, pepper and salt.


However this is an easy dish ingredient-wise , you have to keep stirring! Melt the butter in the pan and cut the onion. Bake the onion for 5 minutes until it glazes. Remember, don’t let it get brown! When the onion is done, add the risotto and stir it for 2 to 3 minutes. Then add the can of artichokes, with the oil from the can! Stir it until the risotto ‘drinks’ the fluid. Then add the chicken stock bit by bit. Wait until the risotto takes the fluid in and then add another bit. Finally add some pepper and salt. Serve it with Gouda or Parmezan cheese.

And now you can make yourself comfortable on the couch and watch a movie. Perfect for an early autumn evening. Buon appetito!