Magere Sudderlapjes

Author: Robin Status: published Published: Apr 15,2008 license cc-by-sa tags: touwtjesvlees, magere runderlappen, Stooflappen, sudderlappen, stoofvlees, draadjesvlees, sudderlapjes, 0   Share on Facebook Share on Twitter

First panfry, then add (game)fond, mace, bayleave and a splash of sherry vineagar and slowcook for about 8 hours, then refridgerate for a day. Next day heat through, reduce the sauce/jus and serve with boiled potatoes.
It's very difficult for me to keep it that simple, but I did it! :D
This is what our grandmothers used to cook. Our famous dutch cuisine.

What I forgot however was to add some staranise. I was determined to start using staranise every time when preparing beef. Heston Blumenthal swears it will enhance the flavours in the meat. But yeah, I forgot. Again. Grrrrr.

Comments