Classic Draadjesvlees

This classic draadjesvlees is braised for hours at low temperature until the meat is so tender it falls apart on its own. Honest food, no fuss.

📝 Ingredients

• 1 kg beef shank or braising beef
• 2 tbsp sunflower oil
• 2 onions, chopped
• 3 garlic cloves, minced
• 150 ml red wine
• 400 ml beef stock
• 2 tbsp red wine vinegar
• 3 bay leaves
• 4 cloves
• 3 sprigs fresh thyme
• Salt and freshly ground black pepper

👨‍🍳 Instructions

1. 1Pat the beef dry with kitchen paper and season generously with salt and pepper on all sides.Heat a splash of oil in your multicooker or a heavy casserole over high heat. Brown the meat well on all sides, about 2 to 3 minutes per side, until nicely browned. Remove the meat from the pan and set aside.Turn the heat down and gently sauté the chopped onion in the same fat until translucent and lightly golden, about 5 minutes. Add the minced garlic and cook for another minute.Deglaze with the red wine and scrape up the browned bits from the bottom. Add the beef stock, the vinegar, the bay leaves, the cloves and the sprigs of thyme. Stir everything together.Return the meat to the pan so it is at least halfway submerged in liquid. Bring to a simmer.If you're using a multicooker: switch to the slow-cook setting and let the meat simmer on low for 6 to 8 hours. If you're using a casserole on the stove: set the heat as low as possible, put the lid on the pan and braise the meat for at least 3 to 4 hours. Turn the meat occasionally.The meat is done when you can pull it apart effortlessly with two forks. Remove the bay leaves, cloves and thyme sprigs.Shred the meat with two forks and stir it through the braising liquid. Taste and season with extra salt, pepper or a splash of vinegar if needed. Serve immediately with mashed potatoes and red cabbage.