Allergens
Gluten
Selderij
SulfietLimburgs zoervleisj
The beef chuck (better life 2 stars) in this traditional Limburg stew is marinated in vinegar with spices such as cloves and juniper berries, hence the name 'sour meat'. The vinegar makes the meat incredibly tender (and definitely not sour!) and then I slow-cook it for hours with sautéed onions, gingerbread, and apple syrup. I serve it with oven-roasted baby potatoes and mixed seasonal vegetables.
Limburgs zoervleisj
Beef chuck (better life 2 stars), white onion, celeriac, carrot, baby potatoes with skin, fresh parsley, juniper berries, cloves, bay leaf, gingerbread [gluten], apple syrup, veal stock [gluten], white wine vinegar [sulphites], pepper and salt, sunflower oil.
Allergens: gluten, selderij, sulfiet.
MicrowaveMarleen's choice
Heat the zoervleisj and the baby potatoes with vegetables loosely covered for 3-4 minutes (1 person) to 6-8 minutes (2 or more persons).
Oven — 200°C, 15-30 min
Preheat the zoervleisj and the baby potatoes with vegetables covered with an oven-safe plate or aluminium foil for 20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.
Average weight: 540 g
