Hachee Met Rodekool (Dutch Beef and Onion Stew with Red Cabbage)

Hachee (beef and onion stew)

• 40 g Unsalted butter
• 3 medium Yellow onion
• 800 g Beef stew meat
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 60 ml Red wine vinegar
• 600 ml Beef stock
• 2 Bay leaves
• ½ tsp Ground cloves

Rodekool (braised red cabbage)

• 25 g Unsalted butter
• 1 medium Red cabbage
• 2 tbsp Dark brown sugar
• 30 ml Red wine vinegar
• ½ tsp Fine sea salt

Potatoes

• 900 g Yukon Gold potato
• 1 tsp Fine sea salt
• 15 g Unsalted butter

1. Slice the onion into thin half-moons. Cut the red cabbage into quarters, remove the core, then finely shred. Peel the potatoes and cut into even chunks.
2. Melt the butter for the stew in a Dutch oven over medium heat. Add the onion with a pinch of the salt and cook for 10 to 12 minutes, stirring, until softened and lightly golden. Tip the onion onto a plate.
3. Turn the heat to medium-high and add the beef to the pot in a single layer, working in batches if needed. Season with the remaining salt and the pepper, and brown well for 6 to 8 minutes total. Return all the onion to the pot.
4. Stir in the vinegar and scrape up any browned bits from the base. Add the stock, bay leaves and ground cloves, then bring to a gentle simmer. Cover and cook on low for 1 hour 45 minutes, stirring occasionally, until the beef is very tender.
5. About 45 minutes before the stew is ready, melt the butter for the cabbage in a large pot over medium heat. Add the red cabbage, dark brown sugar, vinegar and salt, then cover and cook for 35 to 40 minutes, stirring now and then, until tender and glossy. If it looks dry, add a small splash of water from the kettle and continue cooking.
6. Meanwhile, put the potatoes in a pot of cold water and add the salt. Bring to the boil, then simmer for 15 to 18 minutes until a knife slides in easily. Drain well, return to the pot, and melt the butter through the hot potatoes.
7. Taste the stew and adjust with a little more vinegar if you want it tangier, or a pinch more salt if needed. Remove the bay leaves before serving. Spoon the hachee into bowls with the braised red cabbage and buttered potatoes alongside.

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