Doe het vlees in een kom en voeg 200 ml witte azijn en 200 ml water toe. One of the many recipes and instructions are below.ġ kg / 2.2 lb sucadelappen of niet te magere runderriblappen (shoulder steak or beef ribs)ĥ00g / 1 lb uien in ringen gesneden (onions)Ģ00 ml / 1 cup witte wijnazijn (white wine vinegar) So, how do you make this historic dish? Well, it’s actually not that complicated. In Limburg, we use peperkoek, in Aachen printen and in Cologne l ebkuchen. My guess is that in other regions of Germany, a similar but more local type of cookie is used.Īnd if zuurvlees and sauerbraten are one of the same, then the dish is said to go back to Julius Ceasar and the Romans or approximately 50 B.C. The only variation between the Limburg version and the German version is the cookie added to the sauce. OorsprongĪccording to Maassen, zuurvlees is the Limburg variation of the German dish Sauerbraten. The sauce is predominantly azijn or vinegar with some herbs and spices mixed in. Nowadays, well I guess it depends where you get it at. Zuurvlees was originally made with beef, but during times of crisis it was switched to paardenvlees or horse meat because it was cheaper. He proposes we change the name to zoetzuurvlees which I must say makes a lot more sense. According to Maassen, the dish is not just sour but sweet and sour. First, he starts off explaining the misleading name this dish has. Last week, the Dutch newspaper Volkskrant published a very interesting article about zuurvlees. In this article, Marcel Maassen explains his love for the dish and his research trajectory to find out how old this dish actually is.
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