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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":492,"pronunciation":518,"substitutions":519,"slug":532,"title":533,"shortTitle":534,"nativeName":534,"countrySlug":535,"baseServings":468,"prepMinutes":536,"cookMinutes":537,"difficulty":538,"course":539,"diet":541,"mainIngredients":543,"images":544,"keywords":554,"publishedAt":560,"updatedAt":560,"authorSlug":561,"summary":562,"localeSlug":532,"alternates":563},[394,397,400,403,406],{"answer":395,"question":396},"Press a piece against the side of the pot with a fork. Correctly cooked draadjesvlees separates into visible threads with almost no pressure and offers no springiness at all. If the piece squashes but stays as a lump, it needs more time — undercooked braising beef is tough, and the answer is always another 30 minutes rather than higher heat.","How do I know when the meat is actually done?",{"answer":398,"question":399},"Either the pot was covered too tightly to allow any reduction, or the cut was too lean to release much gelatine. Lift the meat out, boil the liquid hard until it thickens enough to coat a spoon, then return the beef. Do not thicken with cornflour — it dulls the shine and gives the sauce a slightly chalky texture that real draadjesvlees never has.","Why is my sauce thin?",{"answer":401,"question":402},"Yes to both, with adjustments. Brown the meat and onions in a pan first either way. In a slow cooker, use half the liquid and cook 8 hours on low, then reduce the sauce in a pan at the end. In a pressure cooker, 50 minutes at high pressure gets you there, but you will still need to reduce the sauce afterwards since nothing evaporates under pressure.","Can I make draadjesvlees in a slow cooker or pressure cooker?",{"answer":404,"question":405},"They share a flavour profile but not a structure. Hachee is roughly equal parts onion and diced beef, cooked until the onions melt into a thick brown stew with distinct pieces of meat. Draadjesvlees is mostly meat, cooked far longer, until it shreds into threads in a thinner, glossier sauce. Hachee is a stew you eat with a spoon; draadjesvlees is meat with sauce.","What is the difference between draadjesvlees and hachee?",{"answer":407,"question":408},"That is its traditional second use. Shred the cold meat as finely as you can, then fold it into a very stiff roux made with butter, flour and the strained braising sauce, chill it solid, roll into balls, crumb and fry. Making the beef a day ahead specifically for croquettes is standard practice in Dutch kitchens.","Can I use this to make bitterballen?",[410,411,412,413,414,415],"Use chuck, shin or brisket — cuts full of connective tissue. Steak cuts and lean roasting joints dry out long before they reach the thread stage.","Brown the meat hard and in batches. A crowded pan steams the beef grey, and grey beef gives a pale, thin sauce.","Butter, not oil, is traditional and it matters: the milk solids brown alongside the meat and add to the colour.","Keep the pot at the barest possible simmer — one bubble every second or two. Anything harder toughens the fibres before they get the chance to relax.","Do not add the vinegar and syrup at the very end. They need at least an hour of cooking to lose their raw edge and merge into the sauce.","If the sauce is thin when the meat is ready, lift out the beef and boil the liquid down hard. Reduction, not cornflour, is the fix.","🍖","Draadjesvlees is Dutch braised beef cooked past tender and into threads — the name means thread meat, and the test is whether a piece falls into strands when you press it with a fork. The braise is short on ingredients and long on time: beef, a lot of butter, onion, bay, whole cloves, a splash of vinegar and a spoon of syrup or brown sugar. What comes out is dark and glossy, savoury with a clear sweet-sour edge behind it, and a sauce thick enough to coat a potato without any flour at all. It is the Sunday version of Dutch home cooking, and the base of nearly every good Dutch croquette filling.","The sweet-sour instinct in draadjesvlees is old and specifically Dutch. Long simmering with vinegar, bay and clove — sometimes with a slice of dark gingerbread or a spoon of appelstroop stirred in to round it out — is a technique that runs right through the country's meat cookery, and it points back to the spice-trade centuries, when clove and nutmeg passed through Amsterdam in industrial quantities and ended up in ordinary domestic pots. The same flavour profile shows up in hachee, in zuurvlees in Limburg, and across the border in Flemish stoofvlees, which uses beer where the Dutch use vinegar.\n\nWhat makes draadjesvlees its own dish rather than a generic stew is the texture goal. Most braises aim for pieces of meat that hold their shape; this one deliberately overshoots, cooking until the connective tissue has fully melted and the muscle fibres separate into visible threads. Dutch cooks watch for the moment the meat stops offering resistance and the surface of the sauce turns glossy from dissolved gelatine. There is no browning of flour, no cream, no wine — the thickness is entirely collagen and reduction.\n\nIt also has an important second life. Draadjesvlees, shredded and bound with a thick roux-based sauce, is the classic filling for the Dutch kroket and for bitterballen, which means a large batch of it is rarely wasted. Households make it on a Sunday with potatoes and red cabbage, then turn the remainder into croquettes during the week. Any Dutch cookbook older than a few decades treats this as the natural order of things: you do not make ragout from scratch, you make draadjesvlees first and let it become ragout.","Draadjesvlees improves overnight and keeps 4 days refrigerated in its sauce, which will set to a firm jelly when cold — that is the gelatine, and it is exactly what you want. Reheat gently, covered, over low heat with a splash of water. It freezes very well for 3 months; portion it so you can thaw enough for a bitterballen batch. Do not reheat in a hot oven uncovered, as the exposed threads dry out fast.",[421,422,423,424],"A true low-and-slow braise with no flour: the sauce thickens on dissolved gelatine, so it stays clean and glossy.","Explains the doneness signal precisely — threads, not cubes — which is the whole point of the dish and where most recipes stay vague.","Balances the sweet-sour Dutch profile with measured vinegar and syrup rather than guesswork.","Makes deliberately more than four people need, because the leftovers are the base for bitterballen and kroketten.",[426,427,428],"Heavy lidded casserole or Dutch oven","Tongs","Fine sieve",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"protein":434,"calories":435,"estimated":8},32,9,1,6,52,540,[437],"Boiled or mashed potatoes, braised red cabbage with apple, and a spoonful of the sauce over everything.",[439,442,445],{"name":440,"description":441},"Zuurvlees (Limburg style)","The southern cousin: more vinegar, and a slice of ontbijtkoek (spiced gingerbread) melted into the sauce to thicken and sweeten it at once.",{"name":443,"description":444},"Draadjesvlees for kroketten","Shred the cooled meat finely, stir it into a stiff butter-and-flour ragout made with the strained sauce, chill until firm and use it as croquette filling.",{"name":446,"description":447},"With prunes","Six prunes added in the last hour dissolve into the sauce and push the sweet-sour balance further towards sweet — common in older Dutch farmhouse recipes.",[449,454,458,463,467,471,475,479,481,483,488],{"qty":432,"ref":450,"name":451,"unit":452,"group":453},"beef-chuck","beef chuck or shin, in 5 cm cubes","kg","For the braise",{"qty":455,"ref":456,"name":456,"unit":457,"group":453},60,"butter","g",{"qty":459,"ref":460,"name":461,"unit":462,"group":453},2,"onion","large onions, halved and thickly sliced","piece",{"qty":464,"ref":465,"name":466,"unit":462,"group":453},3,"bay-leaf","bay leaves",{"qty":468,"ref":469,"name":470,"unit":462,"group":453},4,"cloves","whole cloves",{"qty":472,"ref":473,"name":474,"unit":462,"group":453},8,"black-pepper","black peppercorns",{"qty":459,"ref":476,"name":477,"unit":478,"group":453},"vinegar","red wine vinegar","tbsp",{"qty":432,"name":480,"unit":478,"group":453},"appelstroop, or dark brown sugar with a little molasses",{"qty":432,"name":482,"unit":478,"group":453},"Dutch or Dijon mustard",{"qty":484,"ref":485,"name":486,"unit":487,"group":453},400,"stock","beef stock, hot","ml",{"qty":489,"name":490,"unit":491,"group":453},null,"salt and black pepper","to taste",[493,496,500,504,507,512,515],{"text":494,"title":495},"Pat {qty:beef-chuck} of beef cubes completely dry with kitchen paper and season them all over with salt and pepper. A dry surface is the difference between a brown crust and grey, steamed meat.","Season and dry the beef",{"tip":497,"text":498,"title":499},"Wait until the meat releases itself from the pan before turning it. If it sticks, the crust is not formed yet.","Melt half the butter in a heavy casserole over medium-high heat and brown the beef in two or three batches, 3–4 minutes a side, until each piece is deeply coloured. Leave space between the cubes and set each batch aside as it is done.","Brown in batches",{"text":501,"title":502,"timerSeconds":503},"Lower the heat, add the rest of the butter and the sliced onions, and cook for 10 minutes, scraping the browned bits off the base as the onions release their moisture. They should be soft, translucent and smelling sweet, with no raw bite left.","Soften the onions",600,{"text":505,"title":506},"Return the beef and any juices to the pot with the bay, cloves, peppercorns, vinegar, appelstroop and mustard. Pour in the hot stock — it should come roughly two-thirds up the meat, not cover it — and bring to a bare simmer.","Build the braise",{"tip":508,"text":509,"title":510,"timerSeconds":511},"If the liquid drops below halfway up the meat, top it up with a splash of hot water. If the meat is still firm at 3 hours, keep going — time is the only fix.","Cover with the lid slightly ajar and simmer on the lowest possible heat for 3 hours, stirring once an hour. The beef is ready when a fork twisted into a cube separates it into strands with no resistance and the sauce clings to the spoon.","Cook until it threads",10800,{"text":513,"title":514},"Fish out the bay leaves and cloves. If the sauce is thin, lift out the meat and boil the liquid for 5–10 minutes until it coats the back of a spoon and looks glossy. Taste and balance: it should read savoury first, with sweet and sour trailing behind.","Reduce and season",{"text":516,"title":517},"Break the beef into rough threads with two forks, stir it back into the sauce and let it stand off the heat for 5 minutes so the strands soak up liquid. Serve with potatoes and red cabbage, with plenty of sauce.","Pull and serve","DRAHT-yes-vlays",[520,524,528],{"note":521,"swap":522,"original":523},"Appelstroop is thick, dark and only mildly sweet, closer to molasses than to jam. The point is to round the vinegar, not to sweeten the dish, so go easy.","1 tbsp dark brown sugar plus 1 tsp molasses, or 1 tbsp pomegranate molasses","Appelstroop (Dutch apple syrup)",{"note":525,"swap":526,"original":527},"Beer moves the dish towards Flemish stoofvlees, which is a fine place to be, but you still need some acid to keep the sauce lively.","Apple cider vinegar, or a splash of dark beer plus half the vinegar","Red wine vinegar",{"note":529,"swap":530,"original":531},"Shin gives the most gelatinous sauce of all, but needs an extra 30–45 minutes. Oxtail works beautifully and you pick the meat off the bones at the end.","Beef shin, oxtail or brisket point","Beef chuck","draadjesvlees","Draadjesvlees (Dutch Slow-Braised Shredded Beef)","Draadjesvlees","netherlands",20,195,"medium",[540],"main",[542],"gluten-free",[450,460,469,465],[545,548,550,552],{"alt":546,"src":547},"Dark braised beef pulled into threads in glossy sauce, served beside boiled potatoes and red cabbage","\u002Fimages\u002Frecipes\u002Fdraadjesvlees\u002Fhero.jpg",{"alt":546,"src":549},"\u002Fimages\u002Frecipes\u002Fdraadjesvlees\u002Fhero-16x9.jpg",{"alt":546,"src":551},"\u002Fimages\u002Frecipes\u002Fdraadjesvlees\u002Fhero-4x3.jpg",{"alt":546,"src":553},"\u002Fimages\u002Frecipes\u002Fdraadjesvlees\u002Fhero-1x1.jpg",[532,555,556,557,558,559],"dutch beef stew","slow braise","shredded beef","sweet and sour","kroket filling","2026-08-19","dishroute-kitchen","Beef simmered for three hours with clove, bay and vinegar until it pulls apart into threads, leaving a dark, glossy sauce that is faintly sweet, faintly sour and deeply savoury.",{"en":564},"\u002Frecipe\u002Fdraadjesvlees",{"items":566,"total":839,"page":432,"limit":840,"hasMore":841},[567,599,609,641,665,698,726,754,785,810],{"slug":568,"title":569,"shortTitle":570,"nativeName":570,"countrySlug":535,"baseServings":468,"prepMinutes":571,"cookMinutes":572,"restMinutes":573,"difficulty":574,"course":575,"diet":578,"mainIngredients":579,"images":582,"keywords":592,"publishedAt":560,"updatedAt":560,"authorSlug":561},"bitterballen","Bitterballen (Crisp Dutch Beef Ragout Balls)","Bitterballen",45,180,480,"hard",[576,577],"snack","appetizer",[],[450,456,580,581],"flour","breadcrumbs",[583,586,588,590],{"alt":584,"src":585},"Golden fried bitterballen on a plate with mustard, one bitten open to show the molten beef ragout inside","\u002Fimages\u002Frecipes\u002Fbitterballen\u002Fhero.jpg",{"alt":584,"src":587},"\u002Fimages\u002Frecipes\u002Fbitterballen\u002Fhero-16x9.jpg",{"alt":584,"src":589},"\u002Fimages\u002Frecipes\u002Fbitterballen\u002Fhero-4x3.jpg",{"alt":584,"src":591},"\u002Fimages\u002Frecipes\u002Fbitterballen\u002Fhero-1x1.jpg",[568,593,594,595,596,597,598],"dutch bar snack","croquette","beef ragout","deep fried","borrel","party food",{"slug":532,"title":533,"shortTitle":534,"nativeName":534,"countrySlug":535,"baseServings":468,"prepMinutes":536,"cookMinutes":537,"difficulty":538,"course":600,"diet":601,"mainIngredients":602,"images":603,"keywords":608,"publishedAt":560,"updatedAt":560,"authorSlug":561},[540],[542],[450,460,469,465],[604,605,606,607],{"alt":546,"src":547},{"alt":546,"src":549},{"alt":546,"src":551},{"alt":546,"src":553},[532,555,556,557,558,559],{"slug":610,"title":611,"shortTitle":612,"nativeName":613,"countrySlug":535,"baseServings":433,"prepMinutes":614,"cookMinutes":615,"difficulty":538,"course":616,"diet":618,"mainIngredients":619,"images":624,"keywords":634,"publishedAt":560,"updatedAt":560,"authorSlug":561},"erwtensoep","Erwtensoep (Dutch Thick Split Pea Soup)","Erwtensoep","Erwtensoep \u002F snert",25,120,[617,540],"soup",[],[620,621,622,623],"peas","celeriac","leek","potato",[625,628,630,632],{"alt":626,"src":627},"Deep bowl of thick green split pea soup with slices of smoked sausage and rye bread alongside","\u002Fimages\u002Frecipes\u002Ferwtensoep\u002Fhero.jpg",{"alt":626,"src":629},"\u002Fimages\u002Frecipes\u002Ferwtensoep\u002Fhero-16x9.jpg",{"alt":626,"src":631},"\u002Fimages\u002Frecipes\u002Ferwtensoep\u002Fhero-4x3.jpg",{"alt":626,"src":633},"\u002Fimages\u002Frecipes\u002Ferwtensoep\u002Fhero-1x1.jpg",[610,635,636,637,638,639,640],"snert","split pea soup","dutch soup","rookworst","winter soup","make ahead",{"slug":642,"title":643,"shortTitle":644,"nativeName":644,"countrySlug":535,"baseServings":468,"prepMinutes":614,"cookMinutes":645,"difficulty":538,"course":646,"diet":647,"mainIngredients":648,"images":649,"keywords":659,"publishedAt":560,"updatedAt":560,"authorSlug":561},"hachee","Hachee (Dutch Onion and Beef Stew with Vinegar)","Hachee",140,[540],[],[460,450,476,465],[650,653,655,657],{"alt":651,"src":652},"Bowl of dark Dutch onion and beef stew beside boiled potatoes and braised red cabbage","\u002Fimages\u002Frecipes\u002Fhachee\u002Fhero.jpg",{"alt":651,"src":654},"\u002Fimages\u002Frecipes\u002Fhachee\u002Fhero-16x9.jpg",{"alt":651,"src":656},"\u002Fimages\u002Frecipes\u002Fhachee\u002Fhero-4x3.jpg",{"alt":651,"src":658},"\u002Fimages\u002Frecipes\u002Fhachee\u002Fhero-1x1.jpg",[642,660,661,662,476,663,664],"dutch stew","onion stew","beef","winter","red cabbage",{"slug":666,"title":667,"shortTitle":668,"nativeName":669,"countrySlug":535,"region":670,"baseServings":468,"prepMinutes":536,"cookMinutes":671,"restMinutes":672,"difficulty":673,"course":674,"diet":676,"mainIngredients":678,"images":680,"keywords":690,"publishedAt":560,"updatedAt":560,"authorSlug":561},"haring-met-uitjes","Hollandse Nieuwe (Dutch Cured Herring with Raw Onion)","Hollandse Nieuwe","Hollandse Nieuwe haring met uitjes","North and South Holland",5,2880,"easy",[577,576,675],"street-food",[677],"pescatarian",[460,679,476],"cucumber",[681,684,686,688],{"alt":682,"src":683},"Silvery cured herring fillets on a paper tray with a heap of finely chopped raw onion and sliced pickle","\u002Fimages\u002Frecipes\u002Fharing-met-uitjes\u002Fhero.jpg",{"alt":682,"src":685},"\u002Fimages\u002Frecipes\u002Fharing-met-uitjes\u002Fhero-16x9.jpg",{"alt":682,"src":687},"\u002Fimages\u002Frecipes\u002Fharing-met-uitjes\u002Fhero-4x3.jpg",{"alt":682,"src":689},"\u002Fimages\u002Frecipes\u002Fharing-met-uitjes\u002Fhero-1x1.jpg",[691,692,693,694,695,696,697],"hollandse nieuwe","herring","raw onion","dutch street food","matjes","broodje haring","north sea",{"slug":699,"title":700,"shortTitle":701,"nativeName":702,"countrySlug":535,"region":703,"baseServings":468,"prepMinutes":614,"cookMinutes":572,"difficulty":673,"course":704,"diet":705,"mainIngredients":706,"images":709,"keywords":719,"publishedAt":560,"updatedAt":560,"authorSlug":561},"hutspot","Hutspot (Dutch Carrot, Onion and Potato Mash)","Hutspot","Hutspot met klapstuk","Leiden, South Holland",[540],[],[707,623,460,708],"carrot","beef-brisket",[710,713,715,717],{"alt":711,"src":712},"Orange carrot and potato mash on a plate with shredded braised beef and dark gravy","\u002Fimages\u002Frecipes\u002Fhutspot\u002Fhero.jpg",{"alt":711,"src":714},"\u002Fimages\u002Frecipes\u002Fhutspot\u002Fhero-16x9.jpg",{"alt":711,"src":716},"\u002Fimages\u002Frecipes\u002Fhutspot\u002Fhero-4x3.jpg",{"alt":711,"src":718},"\u002Fimages\u002Frecipes\u002Fhutspot\u002Fhero-1x1.jpg",[699,720,721,722,723,724,725],"carrot mash","leiden","klapstuk","braised brisket","dutch stamppot","winter dinner",{"slug":727,"title":728,"shortTitle":729,"nativeName":729,"countrySlug":535,"region":730,"baseServings":468,"prepMinutes":536,"cookMinutes":731,"restMinutes":731,"difficulty":673,"course":732,"diet":733,"mainIngredients":734,"images":738,"keywords":748,"publishedAt":560,"updatedAt":560,"authorSlug":561},"kapsalon","Kapsalon (Rotterdam Fries with Shawarma and Gouda)","Kapsalon","Rotterdam",30,[675,540],[],[623,735,736,737],"lamb","yogurt","garlic",[739,742,744,746],{"alt":740,"src":741},"Tray of fries topped with shawarma meat and melted Gouda, piled with shredded lettuce, tomato and garlic sauce","\u002Fimages\u002Frecipes\u002Fkapsalon\u002Fhero.jpg",{"alt":740,"src":743},"\u002Fimages\u002Frecipes\u002Fkapsalon\u002Fhero-16x9.jpg",{"alt":740,"src":745},"\u002Fimages\u002Frecipes\u002Fkapsalon\u002Fhero-4x3.jpg",{"alt":740,"src":747},"\u002Fimages\u002Frecipes\u002Fkapsalon\u002Fhero-1x1.jpg",[727,749,750,751,694,752,753],"rotterdam","shawarma fries","gouda","late night food","sambal",{"slug":755,"title":756,"shortTitle":757,"nativeName":757,"countrySlug":535,"baseServings":468,"prepMinutes":758,"cookMinutes":614,"restMinutes":731,"difficulty":673,"course":759,"diet":762,"mainIngredients":763,"images":768,"keywords":778,"publishedAt":560,"updatedAt":560,"authorSlug":561},"dutch-pannenkoeken","Pannenkoeken (Large Thin Dutch Pancakes)","Pannenkoeken",15,[760,540,761],"breakfast","dessert",[],[580,764,765,766,767],"eggs","milk","bacon","apple",[769,772,774,776],{"alt":770,"src":771},"Large thin Dutch pancake with bacon and caramelised apple rings cooked into it, dark syrup being poured over","\u002Fimages\u002Frecipes\u002Fdutch-pannenkoeken\u002Fhero.jpg",{"alt":770,"src":773},"\u002Fimages\u002Frecipes\u002Fdutch-pannenkoeken\u002Fhero-16x9.jpg",{"alt":770,"src":775},"\u002Fimages\u002Frecipes\u002Fdutch-pannenkoeken\u002Fhero-4x3.jpg",{"alt":770,"src":777},"\u002Fimages\u002Frecipes\u002Fdutch-pannenkoeken\u002Fhero-1x1.jpg",[779,780,781,782,783,784],"pannenkoeken","dutch pancakes","stroop","bacon and apple","pancake house","family dinner",{"slug":786,"title":787,"shortTitle":788,"nativeName":789,"countrySlug":535,"baseServings":468,"prepMinutes":536,"cookMinutes":731,"difficulty":673,"course":790,"diet":791,"mainIngredients":792,"images":793,"keywords":803,"publishedAt":560,"updatedAt":560,"authorSlug":561},"stamppot-boerenkool","Stamppot Boerenkool (Dutch Kale and Potato Mash)","Stamppot Boerenkool","Boerenkoolstamppot",[540],[542],[623,456,765,460],[794,797,799,801],{"alt":795,"src":796},"Plate of green-flecked kale and potato mash with a well of gravy and slices of smoked sausage","\u002Fimages\u002Frecipes\u002Fstamppot-boerenkool\u002Fhero.jpg",{"alt":795,"src":798},"\u002Fimages\u002Frecipes\u002Fstamppot-boerenkool\u002Fhero-16x9.jpg",{"alt":795,"src":800},"\u002Fimages\u002Frecipes\u002Fstamppot-boerenkool\u002Fhero-4x3.jpg",{"alt":795,"src":802},"\u002Fimages\u002Frecipes\u002Fstamppot-boerenkool\u002Fhero-1x1.jpg",[804,805,806,807,638,808,809],"stamppot","boerenkool","kale mash","dutch winter 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