Dutch Spiced Beef Recipes

DUTCH SPICED BEEF

Steps:

• Cut round steak into serving size pieces; sprinkle with salt and pepper.
• In a large skillet heat butter until hot, but not brown.
• Brown the meat on both sides; set aside.
• Add sliced onion to the skillet and brown lightly; remove from pan.
• Add water to the skillet; return the meat and the onion.
• Add vinegar, prepared mustard, bay leaf, and whole cloves.
• Cover and cook slowly 1 1/2 hours, or until tender, turning every 30 minutes.
• Place the steaks on a serving platter. Remove the bay leaf and cloves and place onions on the platter.

DUTCH SPICED BEEF

Steps:

• 1. Cut steak into 4 pieces; rub with salt and pepper.
• 2. Heat butter in large frying-pan until hot but not brown.
• 3. Brown meat on both sides; remove to platter.
• 4. Add sliced onions to frying-pan and fry lightly; remove from pan.
• 5. Add water to frying-pan, scraping pan to loosen any bits of beef.
• 6. Return meat to pan; cover with onion slices.
• 7. Add vinegar, mustard, bay leaf and cloves.
• 8. Cover and cook slowly 1 1/2 hours or until tender, turning every 1/2 hour.
• 9. Place steaks on serving platter.
• 10. Remove bay leaf and cloves and place onions on platter.
• 11. Granish each steak with 1 spiced onion and 3 pimiento strips.

SPICED BEEF POT ROAST

Steps:

• Combine the salt, pepper, allspice and mace; rub over the roast. In a small bowl, combine the tomato juice, onion, 6 tablespoons oil, lemon juice and vinegar., Pour half of the marinade into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from meat. In a Dutch oven, brown roast on both sides in remaining oil over medium-high heat; drain. Pour reserved marinade over roast; add bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2-3/4 hours or until meat is tender., Remove roast and keep warm. Discard bay leaves. Skim fat from pan juices. In a small bowl, combine cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Strain; serve with meat.

DUTCH SPICED BEEF

Steps:

• 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 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 1 1/2 hours or until tender, turning every 1/2 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.

SPICED BEEF STEW WITH CARROTS AND CHICKPEAS

Steps:

• Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
• Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
• Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onion and bell pepper until onions are golden, 3 to 4 minutes. Add tomato paste and berbere seasoning and cook, stirring frequently, until tomato paste is caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
• Return beef and any accumulated juices to pot along with broth. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots into stew. Cover and continue cooking in oven until beef is fork-tender and carrots are easily pierced with the tip of a knife, about 1 hour more. Stir in chickpeas; return to oven for 5 minutes more, just to heat through.
• Ladle stew into shallow bowls, sprinkle with mint, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.

SPICED BEEF STEW

Steps:

• Preheat oven to 350 degrees (175 C).
• In Dutch oven over medium-high heat, melt butter or margarine. Cook beef in two batches until browned, stirring often. Remove beef from Dutch oven and set aside. Stir in flour.
• Add broth, beer, onion, garlic, brown sugar, thyme and bay leaf. Heat to boil. Return beef to dish. Cover and bake at 350 degree F(175 C) for 1 1/2 hours.
• Add mixed vegetables. Cover and bake for 1 hour, or until beef is done. Remove bay leaf and serve.