stew necessities
- 800 g 4 escalopes
- 50 g butter and a dash of oil for frying
- 1 large onion
- 2½ cm ginger root
- chili flakes, salt and pepper to taste
- 2 stalks lemongrass
- zest of 1 orange (without white), and juice
- 2 bay leaves
- 1 small can of tomato paste
- ⅓ vanilla pod
- shot of whiskey
- half a deciliter apple cider vinegar
- dash of soy sauce
- splash of broth
- 50 g dark chocolate (couverture)
- 50 g gingerbread
Preparation method stew
Step 1
Chop the onion and grate the ginger.
Step 2
Season the meat with salt and pepper and fry it in the butter with a dash of oil until it is nicely browned. In a large (cast iron) pan, fry the onion with the ginger in a knob of butter.
Step 3
Add the tomato paste and fry for a minute. Add the lemongrass, orange zest and vanilla pod and deglaze with the whiskey and stock. Add soy sauce and the juice of the orange and apple cider vinegar. Add the chocolate.
Step 4
Now put the meat back in the pan and put it on a low heat. Let it simmer for about 4½ hours.
Step 5
Remove the meat from the pan and pour the sauce through a sieve. Finish the sauce with the crumbled gingerbread and a dash of whiskey.
If this tastes like more…
Got warm from this stew? Try this rendang recipe! Or have you been craving a sweet, wintery dessert? Then make this trifle.
This article appears in the new VROUW Magazine (every Saturday at De Telegraaf). As a premium member you can also read it online (sometimes earlier).