Draadjesvlees (Dutch Beef Roast): A Culinary Tradition

The very name “Draadjesvlees” offers a clue to its incredible texture: it translates to “threads of meat.” This refers to how the beef, after hours of gentle simmering, becomes so unbelievably tender that it easily pulls apart into delicate strands. It’s a hallmark of comfort, a dish that nourishes both body and soul.

My own memories of Draadjesvlees are deeply rooted in my grandmother’s kitchen. Her stove would often host a large pot, its contents slowly stewing in generous amounts of real butter – she believed in no substitutes! The entire house would be filled with the comforting aroma of this succulent meat. We’d enjoy it in various ways: sometimes simply with fresh bread to soak up the glorious sauce, other times alongside classic Dutch sides like red cabbage and creamy potatoes. Regardless of the accompaniment, the pot was always emptied, a testament to its irresistible appeal.

While Draadjesvlees shares similarities with other Dutch stews like Hachee (another authentic recipe), it typically distinguishes itself by using fewer onions, allowing the rich beef flavor to truly shine. It’s an old-fashioned deliciousness that has stood the test of time, and for good reason.

If you’re a fan of hearty, traditional Dutch comfort food, you might also enjoy exploring other classic recipes. Consider trying Limburgs Zuurvlees (also excellent in a Slow Cooker), savoring the taste of Grandma’s authentic Dutch meatballs, or indulging in a bowl of warming Dutch erwtensoep (split pea soup).

The Magic of the Slow Cooker: Achieving Perfect Braised Beef

My grandmother, a true master of the stove, would dedicate hours to simmering her Draadjesvlees, diligently keeping an eye on the pot. For her, being home and tending to the stew was part of the ritual. However, in our busy modern lives, dedicating constant attention to a simmering pot isn’t always feasible. This is where the slow cooker truly shines, transforming a labor of love into a convenient, hands-off process – and as you know, I’m a huge advocate for the slow cooker!

A slow cooker is specifically designed to gently cook ingredients over an extended period at a low temperature. This process is ideal for tougher cuts of meat, as the low, consistent heat slowly breaks down the connective tissues, resulting in incredibly tender, flavorful beef. It also allows the flavors of the sauce to meld and deepen beautifully over time, creating a richness that’s hard to achieve with quicker cooking methods.

While slow cookers are often praised for their “dump and go” convenience, allowing you to add all ingredients without pre-frying, I often follow a tradition passed down from my grandmother: searing the meat and sautéing the onions first. This extra step, though optional, builds additional layers of flavor and color. Searing the meat creates a delicious crust through the Maillard reaction, and caramelizing the onions adds a sweet depth. If time is short or you want to minimize dishwashing, feel free to skip this step; your Draadjesvlees will still be undeniably delicious, thanks to the slow cooker’s ability to extract maximum flavor from every ingredient.

Essential Ingredients for Your Slow Cooker Draadjesvlees

Crafting this flavorful Draadjesvlees Dutch Beef Roast requires a selection of simple yet impactful ingredients. Each component plays a crucial role in building the depth and character of the stew. Below, you’ll find a breakdown of what you’ll need, with precise measurements detailed in the full recipe card at the bottom of this blog post:

• Blade Steak (Sucadelappen): This cut, typically from the beef shoulder, is ideal for Draadjesvlees. Its inherent marbling and the tendon running through it contribute significantly to its distinctive, rich flavor and melt-away tenderness after long stewing.
  • Substitutions: Excellent alternatives include a well-marbled chuck roast, round roast, or tri-tip roast, all of which benefit from long, slow cooking to become tender.
• All-Purpose Flour, Salt, and Pepper: The flour is key to achieving a slightly thickened, velvety sauce. When dusted onto the meat before searing, it not only helps create a beautiful brown crust but also ensures the sauce thickens without lumps. The salt and pepper season the meat directly, enhancing its natural flavors.
• Real Butter: True to traditional Dutch cooking, real butter is essential. It provides a foundational richness and creamy depth to the sauce that oil simply cannot replicate.
• Onion and Garlic: These aromatic staples form the flavor base of the stew. The onion sweetens as it cooks, and garlic adds a pungent, savory kick, both essential for a robust sauce.
• Red Wine Vinegar: The acidity from red wine vinegar plays a dual role: it helps tenderize the beef further during the long cooking process and adds a bright, tangy counterpoint to the rich flavors of the meat and sauce.
• Kecap Manis and Light Soy Sauce: These Indonesian influences are common in Dutch cuisine.
  • Kecap Manis: A sweet soy sauce, it contributes a unique sweetness and a gorgeous dark color, adding complex depth.
  • Light Soy Sauce: Provides a salty, umami-rich foundation, balancing the sweetness of the Kecap Manis and enhancing the overall savoriness.
• Mustard: A spoonful of mustard adds a subtle warmth and a touch of piquant spice, brightening the stew’s profile without overpowering it.
• Bay Leaves: These fragrant leaves impart a warm, slightly floral, and subtly spicy undertone, reminiscent of thyme and oregano, which are classic complements to beef stews.
• Cloves: Whole cloves, known for their warm, intensely aromatic, and slightly peppery flavor, are traditionally inserted into bay leaves. This makes them easy to retrieve after the stew has finished cooking, ensuring their flavor is infused without leaving a gritty texture.
• Beef Stock Cube: A high-quality stock cube dissolves into the cooking liquid, amplifying the beefy flavor and adding another layer of savory richness to the sauce.

Step-by-Step Guide: How to Prepare Slow-Braised Draadjesvlees

Creating this delicious Draadjesvlees in your slow cooker is simpler than you might think. Follow these detailed steps for a perfect result. Remember, a printable recipe with exact measurements is available at the very end of this post.

1. Sauté Aromatics: Begin by melting the butter in a large skillet over medium heat. Add the chopped onion and cook for about 3 minutes until it becomes translucent and slightly softened. Next, stir in the squeezed garlic and continue to sauté for another 30 seconds until fragrant. Using a slotted spoon, carefully transfer the cooked onions and garlic to the bottom of your slow cooker.
2. Prepare and Sear the Beef: In a shallow dish, combine the all-purpose flour with salt and black pepper. Take each blade steak and press it firmly into the seasoned flour mixture, ensuring it’s evenly coated. Gently shake off any excess flour. Place the floured beef into the same skillet (add a touch more butter or oil if needed) and sear until a beautiful golden-brown crust forms on both sides, typically about 4 minutes per side. This crucial step adds immense depth of flavor. Once seared, transfer the blade steaks directly onto the sautéed onions in the slow cooker.
3. Build the Flavorful Sauce: Pour the red wine vinegar, Kecap Manis, light soy sauce, and water into the slow cooker. Add the mustard and the beef stock cube. Stir all these ingredients thoroughly until the stock cube is dissolved and everything is well combined, creating a rich base for your stew.
4. Add Aromatic Spices: For easy removal later, insert the whole cloves directly into the bay leaves. Place these spiced bay leaves on top of the cooking liquid in the slow cooker. This ensures their aromatic flavors infuse evenly into the stew.
5. Slow Cook to Perfection: Secure the lid tightly on your slow cooker. Set the cooker to the “low” setting and allow the Draadjesvlees to simmer for a minimum of 8 hours. The long, gentle cooking is what transforms the beef into its signature tender, “threaded” texture.
6. Serve and Enjoy: Once the cooking time is complete, carefully remove the bay leaves and cloves from the stew. Give everything a good stir to integrate all the wonderful flavors and textures. Your Draadjesvlees is now ready to be served!

This rich and tender stew is absolutely delicious when paired with creamy Dutch endive stamppot (stew). Alternatively, embrace tradition like Grandma did, and serve it with vibrant red cabbage with apples and classic boiled potatoes. The possibilities for delicious pairings are endless!

Tips, Substitutions, and Variations for Your Draadjesvlees

• Elevate with Red Wine: For an even deeper and more complex flavor profile, you can substitute the red wine vinegar and half of the water with dry red wine (e.g., Merlot or Cabernet Sauvignon). This adds a sophisticated note. However, for a family-friendly version, particularly when serving children, it’s perfectly fine to stick to the vinegar and water as outlined in the main recipe.
• Thickening the Sauce: If you prefer a slightly thicker sauce, a simple cornstarch slurry is your best friend. About 30 minutes before the end of the cooking time, dissolve 1 teaspoon of cornstarch in 3 tablespoons of cold water. Stir this paste into the stew and allow it to cook for the remaining time; the sauce will beautifully thicken.
• To Sear or Not to Sear: While searing the meat and onions beforehand, as described in the instructions, adds a wonderful layer of flavor and color, it’s not strictly necessary. Slow cookers are designed to handle ingredients added directly without pre-frying. So, if you’re short on time or want minimal cleanup, feel free to skip the searing step and combine all ingredients directly in the slow cooker.
• Adjusting Cooking Time: While Draadjesvlees truly develops its best flavor and most tender texture with a long, slow simmer, you can adjust the cooking time if you’re in a hurry. You can cook the meat on the “high” setting for approximately 6 hours. However, for that authentic, fall-apart texture and rich depth, cooking on “low” for at least 8 hours is highly recommended.
• Vegetable Additions: Consider adding root vegetables like carrots, celery, or parsnips during the last few hours of cooking for added flavor and nutritional value. Cut them into larger chunks so they don’t disintegrate.
• Spice It Up (or Down): If you like a hint of warmth, a pinch of nutmeg or a small piece of star anise can be added along with the bay leaves and cloves. For a milder flavor, reduce the amount of cloves.

Did you try this delicious Slow Cooker Draadjesvlees recipe? We’d love to see your creation! Tag #byandreajanssen on Instagram! I regularly share the most beautiful photos from fellow home cooks. Did you enjoy this recipe? Please take a moment to leave a rating on the recipe card below! Your valuable feedback helps both other home cooks and me immensely in creating more great content.

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Andréa