UPGRADE your Beef Stew Meat with this Dutch Ingredient | 1000 Subscriber Special!

This is it. This is worthy of a succulent beef stew blade steak recipe from the Netherlands. This is a national Dutch treasure if you ask me. The sukkadelap or in English the blade steak or beef stew however you want to call it. It is succulent tenderized meat by hours of simmering. It only has a few ingredients but there is one ingredient that you would not expect in such a dish that makes this so epic. So let's not waste any more time grab your apron and let's go. To start this juicy recipe start by seasoning one kilo of your meat blade steak to be precise. It's a type of beef stew meat so generously season with salt and pepper on both sides. Also make sure you dry the meat with a paper towel for extra browning later in the pan. Then grab a liter of boiling water and add two beef stock cubes to the water. Or you can use any other beef stock if you want to make it yourself or you have this fancy ready-made beef stock from the butcher. Be my guest. You need at least 500 milliliters. Then set aside six cloves and two bay leaves. Cut up four medium yellow onions into rings and there is a secret ingredient that makes this dish so very special but I'll show you that in a bit. Now grab a heavy duty cast iron dutch oven or any other large pan with a thick bottom and throw in 50 grams of unsalted butter. Let that melt and then it's time to sear the meat. Get a nice brown crust on your meat and then take them out. I have to do it in batches of two. Then once they're all seared set them aside and add your onions. Fry them for about three to four minutes until nicely translucent and brown. Then to get all the good bits from the bottom add a splash of around 40 to 60 milliliters of white distilled vinegar to the pan. You can also do red wine or balsamic vinegar but white distilled vinegar is the traditional way. Then add 50 milliliters of your beef stock and add the bay leaves and cloves. And once everything is nicely simmering again add your meat back into the pan with the juices. Very important. And make sure to poke that meat right under the juicy stock like you poke that like and subscribe button. Make sure your meat is fully submerged. Then for the special ingredient that is a national dutch secret gingerbread. Yep you heard me correctly we call it breakfast cake in the Netherlands and I add around two to three long slices here. It perfectly balances the sauce with a sweet cinnamony gingery flavor and because it's a cake it binds the sauce together nicely. It's absolutely out of this world. Trust me on this one. This is the brand I use but the whole recipe is in the description as well. Then let it all get to a simmer again and turn the heat to low. Then let time do its magic for three hours at least and check in now and then by just stirring the bottom so it doesn't burn. So let's get some sides in there on the plate as well so when the meat is almost done we can start preparing our sides to make this meal complete. The traditional way would be to serve it with cooked potatoes or mashed potatoes and some cooked vegetables but I like to give it a bit of a modern twist here. So for the potatoes I got some unpeeled russet potatoes into cubes and dumped them into the water against browning. Then I pat them dry and add some spices to it. For today I add some basic patatas bravas spices what is equal parts garlic powder, onion powder, paprika powder, salt and pepper. Mix that together and add some oil in the mix and then into the air fryer on 180 degrees celsius or 300 degrees fahrenheit for about 22 to 26 minutes. Make sure to toss them around every five minutes for even browning. Then for the vegetables I roasted some broccoli so cut up the broccoli into smaller florets. Add a good amount of olive oil to it for coating. Season with salt and pepper. Add onto a baking tray with some parchment paper and then to finish I added a good amount of parmesan cheese. Then bake in the oven for around 12 to 14 minutes on 220 degrees celsius or 430 degrees fahrenheit and again make sure you know when your meat is done before you do the side dishes. Of course otherwise it turns cold and it makes everybody very sad. Now let's have a look at the meat. Oh my god are you seeing this? Because what I see is the most delicious succulent beef stew you will ever taste in your life. This is so simple and so worth the wait. It just falls apart on my fork and to finish I even added a little bit of msg to elevate that saliva level even more. But of course it's optional. Then it's time for plating and since this is the traditional home-cooked meal we are plating it that way as well. So on one side you add your veggies on the other your potatoes and then the star of the show the blade steak beef stew. Make sure to add some of that juice and voila. Please let me know how badly you're drooling either right now watching this or whenever you've made this dish yourself because because I'm about to drool again if I keep recording this. So let's move on and it's taste test time. Finally done. I cannot wait anymore. This is the beef stew we've all been waiting for. Trust me if you make this I think you can't even serve your guests because you already eat it all yourself. So let's taste test time. Let's dig in but no wait. No knife but a spoon because it's so tender we don't need a knife. For this special one I'm sitting down. On you. Thank you so much for subscribing and liking this video. Let's taste test time. I think this is worthy. Now this is it. This is worthy of a thank you note for my thousand subscribers. This is so tasty. I'm gonna do it right now. Thank you everyone for subscribing to my channel and watching all my videos. You are absolutely amazing. You're even more amazing than this succulent tender meat and that is a statement because I really like this dish. So thank you so much for joining me along these past what is it seven eight months since I started this channel. I'm truly grateful for you watching. I hope you enjoy it and you get something out of this. On to the next thousand. On to the next whatever may bring us but the most important thing is that we keep cooking delicious food and we keep learning and that we keep loving life because of all this. Thank you so much and I'll see you in the next video. Goodbye.