Ingredients
Equipment
Method
- Make sure you let your brisket come to room temperature for at least 45 minutes.
Preparing the Ingredients
- Rough chop the onions
- Cut the rye bread into small cubes. I remove the crust also.
- In the Netherlands, my grandma used to use “sukadelappen” which are “brisket steaks.” That is not something I can easily find in the stores around us. So, I just buy a kilo of brisket flat, and cut it in a few rectangles.
Browning the Meat
- I like doing this in a cast-iron Dutch Oven. I have it over medium-high heat, add the butter and oil. My oma would use “Croma,” which is shortening, originally with animal fat, but eventually was made with vegetable oils, dried milk solids, salt, and other flavor enhancers. Once the butter and oil stops sputtering, and starts the brown slightly, add one or two pieces of the brisket, and let them sit to develop a nice brown color.
- Once it’s brown, flip them over, to brown the other side.When the other side is browned, take it out of the pan, and put the brisket on a plate.
- Continue to brown the other pieces of brisket.
Making Draadjesvlees
- Preheat your oven to 95ºC (205F)
- Once you have browned all the meat, lower the heat a little bit, and add the onions and tomato paste, and fry it up until the onions are turning glassy.
- Add the beef stock, and scrape all the fond off the bottom of the pan.
- Add the species, vinegar, honey, and bay leaves.
- Bring the stock to a boil, and turn off the heat. Stir in the rye bread, and add your brisket.
- Cover, and put it in the oven for at least 3-4 hours. Check it from time to make sure there is still enough liquid. Feel free to add more beef stock if looks like the pan is getting to dry.
