Saturday, 29 March 2008


Food in The Netherlands-like its people- is not sophisticated but very comforting during the dreary winter monthes.

Hache is one of my favourites.

What you need:

400g lean stewing meat, chopped into small bite-sized cubes
3 medium white onions
3 bayleaves
4 cloves
200ml beef stock
1 slice kruidkoek (or spicy gingerbread cake), crumbled
3 tablespoons butter
2 knobs butter
salt and pepper to taste

1) Season the beef with salt and pepper and leave for at least 15 minutes.

2) Melt the butter in a a braising pot and saute the meat until light brown (but not fully cooked). This should take around 3 minutes.

3) Add onions and saute until soft. You can then add the herbs, stock and 2 tablespoons winevinegar. Stir and bring to a soft boil. Lower heat and let it simmer for about 3 hours with the lid on (leave a little hole for the steam to escape).

4) When done, remove meat and herbs (not required but they're not edible) from the pot. Stir in gingerbread. This will give the sauce an underlying complicity and will also help thicken the sauce. Increase heat and stir sauce until thickened.

5) Stir in the meat and season with salt and pepper. Add the remaining vinegar just before serving. Hache keeps very well and will taste even better the next day.


  • If you can't be arsed simmering the beef for 3 hours, just buy steak.
  • Serve hache with braised red cabbage with apples ( rodekool met appeltjes) and buttery,smooth mashed potatoes

No comments: