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Beef

Beef

Klapstuk is a typical Dutch piece of meat that comes from the breast of a cow. It is a marbled piece of meat, which means that the meat is marbled with fat, which ensures tenderness and flavor during preparation.

It is often used in traditional dishes such as stews, hutspot or in soup.

Due to the fibrous structure and the amount of connective tissue, brisket usually needs to be cooked slowly to make it tender.

Ingrediënten

  • 100% Beef

Allergenen

Bereiding

Ingredients:

  • 1 kg beef steak
  • 500 ml beef stock
  • 500 ml red wine (optional)
  • 2 onions, coarsely chopped
  • 2 bay leaves
  • 4 cloves
  • 1 carrot
  • 2 tablespoons tomato puree
  • Salt and pepper to taste
  • 2 tablespoons butter or oil

Preparation:

1. Seasoning and searing:
Sprinkle the steak with salt and pepper. Heat a heavy-bottomed frying pan over medium heat and add a dash of olive oil or a knob of butter. Sear the steak on both sides until nicely browned. Remove from the pan and set aside.

2. Sauté vegetables:
Cut the onion and carrot into large pieces. Fry these together with the garlic in the same pan until they are light brown and add the tomato puree and stir well.

3. Extinguishing:
Add the red wine (if using) and let it reduce for a few minutes to evaporate the alcohol. Then add the beef stock.

4. Stewing and slow cooking:
Return the steak to the pan. Add the bay leaves and cloves. Bring to the boil, then turn the heat down and let the pan simmer gently with the lid tilted on the pan.

Let the brisket simmer for 3 to 4 hours until the meat is buttery soft and falls apart easily. Check occasionally if there is enough moisture in the pan, add some extra stock or water if necessary.

5. Serving:
Remove the steak from the pan and let the sauce reduce a bit more if desired. Serve the steak with the sauce and possibly with mashed potatoes or vegetables of your choice.

Weight
Regular price €7,88
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