Hallee, it's hachee day! (Stewed beef)

Hachee (hash-ay) is one of those old-fashioned dishes that pops up on the table the moment the temperature outside drops to "colder than dirt". Looking out the window and seeing snow, I knew it was time for a good old "stick to your ribs" kind of meal, and hachee is just the ticket!

November 15 is National Hachee Day in the Netherlands. The stewed beef dish has been around since the Middle Ages, where its main function was to use up all the pieces of meat that needed to be used up, combined with a bunch of onions, some leftover red wine and set to simmer on the back of the stove. It's such an easy and yet grateful dish to make, and a favorite of the Dutch. Cubes of beef, stewed in a sauce flavored with onions, bay leaf, vinegar, juniper berries and pepper corns, pair perfectly with creamy mashed potatoes and red cabbage.

This is a great dish to prepare in a Crock-Pot. Throw everything together in the morning, turn it on low and go on your merry way: when you come home, dinner will be ready! For this dish, I tend to use chuck pot roast, or a bottom round or rump roast: it's a cheaper cut of meat that will benefit greatly from this cooking method.

Hachee
2 lbs of beef, cubed
1 tablespoon of butter

3 large onions, peeled and sliced
1 tablespoon of flour
1/2 beef bouillon cube, or homemade beef bouillon
4 cups of water
3 bay leaves
3 cloves, whole
4 juniper berries (optional)
8 pepper corns
3 tablespoons of apple cider vinegar or red wine
Salt
Pepper

Melt the butter in a Dutch oven and quickly brown the cubed beef. Add the onions and stir in with the beef until the onions are translucent. Sprinkle the flour over the beef, crumble the bouillon cube and add with four coups of water to the pan. The meat has to be almost submerged. Add the bay leaves, cloves (I stick them in a piece of onion so I can find them again), juniper berries if you want and the pepper corns, then stir in the vinegar or the wine. Bring to a slow boil, then turn down the heat, cover and simmer for a good two hours.

Try a little piece of meat to see if it's tender to your liking. Remove the meat onto a plate, adjust the sauce with salt and pepper or a little vinegar if you like it more tangy and reduce slightly. Add the meat back in, stir to cover, and serve with mashed potatoes and red cabbage, or over a plate of rice.

To make it really Dutch, don't forget the "kuiltje" (pothole)
in your mashed potatoes for the gravy!