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Cut the meat into coarse chunks, pat them dry with paper towels, and sprinkle generously with salt. Cut the onions into half rings.
Automatically translated from Dutch
Old-fashioned hachee: beef slowly cooks for hours with onions, bay leaves, and cloves in a rich gravy. Brown the meat first, then put everything in the slow cooker and let it do the work. A multicooker with a slow cooker setting works just as well.
Adds 8 main items. Pantry and optional items stay out unless you explicitly add them.
or Chuck steak
or Brown beer · 300 ml
6 steps
Cut the meat into coarse chunks, pat them dry with paper towels, and sprinkle generously with salt. Cut the onions into half rings.
Heat oil in the Instant Pot on Sauté (High), or in a frying pan if your slow cooker does not have a Sauté setting. Brown all the pieces of meat well on all sides over high heat. Add a little more oil if the pan gets too dry.
Remove all the meat from the pan. Turn the heat or slow cooker down, melt a knob of butter in it, and sauté the onion in the butter. Deglaze with a small splash of water or beer. If you used a separate pan, pour everything into the slow cooker, including all the browned bits and drippings.
Add the remaining ingredients to the slow cooker, except for the Dutch gingerbread, and stir everything well.
Place the slices of Dutch gingerbread on top and put the lid on. Set the slow cooker to Low for 8 hours.
If you like, stir everything well halfway through the cooking time. For a thicker sauce, remove the lid for the last hour.
For 12 servings, use 3 times as much meat, but use 2 times the amount for the sauce (including the onions and spices).
It’s delicious with mashed potatoes and red cabbage, but also with oven-roasted baby potatoes and green beans, with fries, or in a sandwich with a little mustard.
The longer the hachee cooks gently, the better the flavors develop. The acidity of the vinegar balances the flavors and makes the meat even more tender.
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