A rich, slow-braised beef and onion stew sharpened with vinegar and cloves — dark, tangy, and deeply savory.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep plate or bowl
Garnishes: parsley, bay leaf
Accompaniments: stamppot, boiled potatoes, red cabbage
Instructions
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1
Brown beef in batches in butter in a Dutch oven. Remove and set aside.
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2
Add sliced onions to the pot, cook over medium heat for 15 min until deeply caramelized.
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3
Return beef, sprinkle with flour, stir 2 min.
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4
Add broth, vinegar, bay leaves, cloves, and brown sugar. Stir well.
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5
Cover and simmer on low heat for 2 hours until beef is falling apart and sauce is thick.
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6
Season with salt and pepper. Serve with stamppot or boiled potatoes.
Did You Know?
Hachee gets its distinctive tangy flavor from vinegar and cloves — a seasoning combination that dates back to medieval Dutch spice trade routes.
Chef's Notes
Equipment Tips
- Dutch oven or heavy pot
- cutting board
- sharp knife
Garnishing
parsley, bay leaf
Accompaniments
stamppot, boiled potatoes, red cabbage
The Story Behind Hachee
Hachee is one of the oldest recorded Dutch dishes, appearing in medieval cookbooks. The word derives from the French hacher (to chop). Its reliance on cloves reflects the Netherlands' historic spice trade dominance, while the vinegar tang is a purely Dutch accent.
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