Entree: Netherlands – Friesland – Friese Sukade (Slow-braised Frisian beef chuck in a dark beer and syrup braising sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1.5-inch pieces
- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced, about 10 oz (280 g)
- 3 cloves garlic, minced
- 12 fl oz (355 ml) dark Dutch beer (such as a dubbel or brown ale)
- 1 cup (240 ml) beef stock
- 3 tbsp (45 ml) dark syrup or stroop (date molasses, treacle, or dark corn syrup)
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) Worcestershire sauce
- 2 bay leaves
- 4 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 tsp (5 g) ground black pepper
- 1.5 tsp (9 g) salt, adjust to taste
- 1 tbsp (9 g) all-purpose flour (optional, for thickening)
- 2 tbsp (30 ml) cold water (optional, for slurry)
- 1 lb (450 g) small boiled potatoes or mashed potatoes to serve

Instructions

1. Pat the beef pieces dry and season with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper. Heat butter and oil in a heavy Dutch oven over medium-high heat until shimmering.
2. Brown the beef in batches, 3–4 minutes per side, transferring browned pieces to a plate and leaving any fond in the pot.
3. Reduce heat to medium, add the sliced onions and cook until softened and golden, about 8–10 minutes. Add the garlic and cook 1 minute more.
4. Return the beef to the pot. Pour in the dark beer, scraping up browned bits from the bottom. Add the beef stock, dark syrup, Dijon mustard, Worcestershire sauce, bay leaves, thyme, remaining salt and pepper.
5. Bring to a simmer, cover, reduce heat to low and braise gently for 1.5–2 hours, or until beef is very tender. Alternatively roast covered in a 325°F (160°C) oven for the same time.
6. If a thicker sauce is desired, whisk flour into cold water to make a slurry and stir into the simmering braising liquid. Cook uncovered a few minutes until thickened and glossy. Adjust seasoning.
7. Remove bay leaves and thyme stems. Serve the Friese Sukade with boiled or mashed potatoes and spoon the braising sauce over the beef.