Hachee — Dutch Onion & Beef Braise

Ingredients

• 2 lb Steak, cubed
• 4 large onions, sliced — equal weight to the beef is the tradition
• 3 tbsp butter
• 2 tbsp flour
• 2 cups stock
• 3 tbsp vinegar
• 2 bay leaves + 4 cloves + 1 tbsp brown sugar
• Mashed potatoes or boiled potatoes, and red cabbage, to serve

Method

1. Brown the beef in the butter in batches; set aside.
2. Slow-fry the onion mountain in the same pot until golden and collapsed, 15 minutes — hachee is an onion dish with beef privileges.
3. Dust with the flour, stir 2 minutes, then add the stock, vinegar, sugar, bay, and cloves. Return the beef.
4. Braise covered on LOW 2 hours, until the beef frays and the onions have melted into a sweet-sour gravy that tastes like Dutch winter.
5. Fish out the bay and cloves, season, and serve over potatoes with red cabbage. Patience food — the house smells like the reward for two full hours first.