- 600 grams of beef- or veal stew meat
- 75 grams currants
- Clove powder
- Nutmeg powder
- ½ tea spoon ginger powder
- ½ tea spoon cinnamon
- 5 dl sweet white wine (such as Muscat?)
- Piece of dried orange peel
- 100 grams butter
- 100 grams dried plums
- Sugar and salt
- Fresh grinded black pepper
- 30 grams pine nuts
- Put the meat in a pan and add boiling water.
- Cook it for 30 minutes on a low fire, no boiling.
- Take the meat out of the pan and keep the cooking liquid.
- Cut the meat in little cubes or slices and put it back in the pan.
- Put flour on the meat and add all ingredients till the plums
- Add cooking liquid till the meat is covered.
- Let the liquid boil and cover the pan with a lid.
- Heat the meat till it is tender, no boiling (core temperature 70-72 degrees Celcius)
- Add sugar, salt and pepper according your taste.
- Roast the pine nuts in a dry baking pan till they have a light brown color and sprinkle them over the meat.
The dried orange peel gives the stew extra taste. You might soften it in water or beer.
This recipe came to The Netherlands by the Sefardic Jews. But is also known in the Spanish Islamic cuisine. This recipe is from 1667. Source: De verstandige kock.
Sustainability and healthy tips and tricks
- Use vegetarian meat instead of beef or veal. You might also use different kinds of mushrooms as an alternative for meat. That is also delicious.
- Use a minmum of sugar and salt to make the recipe healthier for elderly people.
- Instead of fat or butter, you might use olive oil. That is healthier and plantbased.