This dish has very few ingredients so they should be of high quality. Your beef should be
not too lean (nicely marbled with fat).
Two other secrets to succes- the flavor of the gravy depends on your patience while
browning the beef. You really need to do this very, very slowly.
And one other thing, do not be tempted to add any other aromatics. This dish is about
the pure flavor of good beef.
Make sure your beef is at room temperature.
Leave the slab of beef whole or cut into chunks, whatever you prefer. Season with salt and
pepper
Choose a sauteeing pan that will accommodate all the pieces of beef lying flat. You are
going to brown the pieces for a long time, so it's not very practical to do it in batches.
Melt the butter in the pan over moderate heat. When the foam is subsiding slip in the
pieces of meat. Now brown them slowly over moderate heat until they pieces are deep
brown and the butter is a dark golden brown. As long as the heat is not too high, the
butter won't burn. Allow at least 15-20 minutes for the browning process.
When it's browned, I like to transfer the pieces and the butter to a pan that is not as good
for browning, but better for braising (like a Creuset). But still make sure the pieces of beef
are lying flat in a single layer.
(If you are making a larger amount and the beef cannot lay flat in the pan, just add
enough water to come almost to the top of the meat. Your gravy will be more watery so it
might be good to reduce it when the beef is done)
Now add the bayleaves and cloves.
Add lukewarm water to come almost to the top of the beef. Turn the heat to low (best to
use an asbestos mat or something)cover, with the lid very slightly ajar (I use a lid that has
a small hole in it) so that some of the steam can escape, and simmer for hours. 3 hours is
good, 4 won't hurt.
By that time the meat should be so tender that it falls apart into shreds (draadjes - which
is where it gets its name, draadjesvlees, thready meat).
Perfect with brussel sprouts, green beans or braised red cabbage, and mash or steamed
potatoes to soak up the lovely gravy.
Originally Submitted
3/1/2012
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