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Ingredients:
600 grams beef tenderloin cut into cubes
2 big onions
marinade
1 cup of vinegar
2 leaves of bay leaf (dried)
4 cloves
salt to your liking
pepper to your liking
Finishing
150 gram dutch gingerbread (wich is diffirent then american)
3 tablespoons applesirup
Start the day before you serve this meal. Put the beef in a big bowl and put the marinade in with it. Then pour water into it until the beef is just underneath the water. leave it in the fridge with a lit or some plastic on top.
start at least 3 hours before you want to eat. Dice the unions and fry them until a little brown. set them aside. Take the beef out of the marinade but keep the marinade. Bake the beef until brown, then pour the marine in the saucepan. Keep it simmering for at least 2 and a half hours. Take out the bay leafs and the cloves. Put in the onion, the gingerbread and the sirup. The liquid should thicken because of the gingerbread, if its to thin put in more gingerbread.
serve with applesauce and chips or bread.
600 grams beef tenderloin cut into cubes
2 big onions
marinade
1 cup of vinegar
2 leaves of bay leaf (dried)
4 cloves
salt to your liking
pepper to your liking
Finishing
150 gram dutch gingerbread (wich is diffirent then american)
3 tablespoons applesirup
Start the day before you serve this meal. Put the beef in a big bowl and put the marinade in with it. Then pour water into it until the beef is just underneath the water. leave it in the fridge with a lit or some plastic on top.
start at least 3 hours before you want to eat. Dice the unions and fry them until a little brown. set them aside. Take the beef out of the marinade but keep the marinade. Bake the beef until brown, then pour the marine in the saucepan. Keep it simmering for at least 2 and a half hours. Take out the bay leafs and the cloves. Put in the onion, the gingerbread and the sirup. The liquid should thicken because of the gingerbread, if its to thin put in more gingerbread.
serve with applesauce and chips or bread.
