Dutch Spiced Beef
Submitted by haileyl
Slow-braised eye of round steak with Spanish onions, vinegar, mustard, bay leaf, and whole cloves in butter. A hearty Dutch-style pot roast that turns a tough cut fork-tender.
YIELD
4 servingsPREP
20 minCOOK
100 minREADY
120 minThis is honest, no-frills Dutch home cooking: a tough cut of beef, a pile of onions, a splash of vinegar, and a long, slow braise that transforms everything into something deeply savory and tender.
Eye of round steaks get browned in butter, then layered with thick slices of Spanish onion and simmered gently with mustard, vinegar, bay leaf, and whole cloves for an hour and a half.
The vinegar and mustard do double duty here, tenderizing the meat while building a tangy, aromatic braising liquid that clings to every slice.
Garnished with spiced onions and strips of pimiento, it’s a plate of pure Old World comfort.
Kitchen Tips
- Eye of round is a lean, tough cut that benefits enormously from slow, moist cooking. Don’t rush the braise or the meat will be chewy.
- Turn the steaks every 30 minutes so they cook evenly and absorb the braising flavors on all sides.
- Deglaze the pan well after browning. Those browned bits on the bottom are packed with flavor and form the base of your sauce.
- Remove bay leaf and cloves before serving. They’ve done their job and biting into one is no one’s idea of a good time.
Ingredients
Directions
Cut steak into 4 pieces; rub with salt and pepper.
Heat butter in large frying-pan until hot but not brown.
Brown meat on both sides; remove and transfer to platter.
Add sliced onions to frying-pan and fry lightly; remove from pan.
Add water to frying-pan, scraping pan to loosen any bits of beef.
Return meat to pan; cover with onion slices.
Add vinegar, mustard, bay leaf and cloves.
Cover and cook slowly 1½ hours or until tender, turning every ½ hour.
Place steaks on serving platter.
Remove bay leaf and cloves and place onions on platter.
Granish each steak with 1 spiced onion and 3 pimiento strips.
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