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Draadjesvlees

Dutch "little threads" of beef: a chuck roast braised slowly with bacon, onion, and warm spices until it can be pulled into fine shreds. It is eaten with mashed potatoes, pickles, and mustard.

205 minMediumServes 4640 cal/serving

DutchDinnerStovetopStandard

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Ingredients

  • 2 lbs beef chuck roast
  • 8 slices bacon, diced
  • 2 medium yellow onion, sliced
  • 4 cups beef broth
  • 2 bay leaves
  • 1/8 tsp ground cloves
  • 1 tsp black peppercorns
  • 1 tsp salt
  • 2 tbsp unsalted butter
  • 2 tbsp Dijon mustard (for serving)

Instructions

  1. 1

    Season 2 lbs beef chuck roast with 1 tsp salt. Cook 8 slices diced bacon in a Dutch oven over medium heat until crisp. Remove it and set aside.

  2. 2

    Add 2 tbsp unsalted butter to the bacon fat and brown the beef on all sides over medium-high heat, about 10 minutes total.

  3. 3

    Add 2 medium sliced yellow onion, cook 5 minutes until soft, then return the bacon to the pot.

  4. 4

    Pour in 4 cups beef broth and add 2 bay leaves, 1/8 tsp ground cloves, and 1 tsp black peppercorns. Cover and simmer over low heat for 3 hours.

  5. 5

    Check the beef with an instant-read thermometer. It should reach 200F and tear apart easily with two forks.

  6. 6

    Lift the beef out and shred it into fine threads with two forks. Skim the fat from the sauce, boil it down until slightly thick, and spoon it over the beef.

  7. 7

    Serve with mashed potatoes and a spoonful of 2 tbsp Dijon mustard (for serving).

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Questions

What is Draadjesvlees?

Dutch "little threads" of beef: a chuck roast braised slowly with bacon, onion, and warm spices until it can be pulled into fine shreds. It is eaten with mashed potatoes, pickles, and mustard. This reference files it under Dutch dinner: made on the stovetop, rated medium and about 205 minutes start to finish.

How long does Draadjesvlees take?

As written, 205 minutes: 25 of prep and 180 of cooking. The longest single stretch is step 4 (3 hours): "Cover and simmer over low heat for 3 hours."

How do I know when Draadjesvlees is done?

Go by the cues in the method rather than the clock. Step 6: cook until slightly thick, and spoon it over the beef.

Can I skip the searing in Draadjesvlees?

Step 2 reads: "Add 2 tbsp unsalted butter to the bacon fat and brown the beef on all sides over medium-high heat, about 10 minutes total." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Do I need any special equipment for Draadjesvlees?

Beyond a knife and a board, the method uses a Dutch oven (step 1) and a probe thermometer (step 5). If you do not have one, any heavy pot with a tight lid does the work of the Dutch oven.

What can I use instead of Dijon mustard in Draadjesvlees?

The entry for Draadjesvlees calls for 2 tbsp Dijon mustard (for serving). In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

Can I use turkey bacon instead of bacon in Draadjesvlees?

Yes. Turkey bacon renders almost no fat, so add a tablespoon of oil wherever the method counts on the drippings. As written, the entry for Draadjesvlees uses 8 slices bacon, diced.

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