Zoerfleisj is a simple dutch stew from the south of the Netherlands (province Limburg). Soerfleisj comes from the Limburg dialect, meaning “sour meat”. It is phonetically pronounced as [ˈzuːrˌflɛis̯] or [ˈzuːrˌflɛɪ̯ʃ]. It becomes (a bit) sour because you marinate the meat in vinegar. Here are the ingredients and the preparation:
- 0.5 kg beef chuck
- 200 ml natural vinegar
- 200 ml water
- 3 bay leaves
- 5 juniper berries
- 5 cloves
- 2 small onions
- 50 g butter (maybe more)
- 1 tbsp apple syrup (dutch: appelstroop)
- 1 tbsp dark brown sugar
- 2 slices gingerbread (dutch: ontbijtkoek)
Preparation:
Cut the meat into pieces (+/- 5 cm). Place in (glass) bowl and add vinegar and water. Add bay leaf, juniper berries, and cloves. Let marinate for at least 4 hours, but preferably overnight.
Cut the onions into half rings. Heat the butter in a pan with a thick bottom. Remove the meat from the pot, and make sure it is dry (pat it dry). Save the marinade! Brown the meat on all sides over high heat. Add more butter if necessary. Add the onions and fry for 3 minutes.
Add the marinade, the apple syrup and brown sugar, a pinch of salt and pepper, and simmer the meat over low heat, with the lid half-covered, for approx. 2 hours, or until it is soft.
Crumble the gingerbread and add it too. Stir until it is dissolved. Taste the meat and add extra vinegar, syrup, sugar, or salt if you like. Serve the sour meat with (homemade) fries, applesauce, and mayonnaise. Enjoy 😋
