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Traditional Dutch Draadjesvlees, with a dried bay leaf as garnish.

Old-Fashioned Draadjesvlees (Dutch Braised Beef)

Tender, slow-braised beef chuck in a rich sweet-savory sauce.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Main Course
Cuisine Dutch
Servings 4 people
Calories 489 kcal

Equipment

  • Dutch oven or heavy casserole
  • chef's knife

Ingredients
  

  • 2.2 lb beef chuck roast
  • 2 cloves garlic (minced)
  • 2 yellow onions (chopped)
  • 4 bay leaves
  • 2 cups dark beer (such as bock beer)
  • 2 tablespoon apple syrup (or apple butter)
  • 4 tablespoon red wine vinegar
  • 2 tablespoon butter
  • Salt and black pepper, to taste

Instructions
 

  • Pat 2.2 lb beef chuck roast with paper towels and season with salt and pepper.
  • Melt 2 tablespoon butter in a Dutch oven over medium heat. Brown the beef pieces on all sides.
  • Add 2 yellow onions (chopped) and 2 cloves garlic (minced). Cook for 3–4 minutes until lightly browned.
  • Add 4 bay leaves, 2 cups dark beer, 2 tablespoon apple syrup, and 4 tablespoon red wine vinegar. Stir to combine.
  • Reduce heat to low, cover, and simmer gently for 2 hours.
  • Remove the lid and cook for 1 additional hour, allowing the sauce to reduce slightly.
  • The meat is ready when it easily pulls apart with a fork. Adjust seasoning if needed.
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Video

Notes

  • Draadjesvlees tastes even better the next day.
  • Beer can be replaced with beef broth or red wine.