RCI-SP.004.0165.001
Hachee
Hachee from the Recidemia collection
Prep45 min
Cook90 min
Total135 min
Servings4
Difficultyintermediate
Ingredients
- about 1 pound (450g) stewing beef1 unit
- about 1/4 cup (30g) flour1 unit
- 1 unit
- 1 unit
- 1 teaspoon
- onions3 or 4 largecut in rings
- 5 whole
- 2 unit
- cube of beef stock or 1 1/2 tsp powdered stock1 unit
- (250ml) warm water1 cup
- 2 tbsp
- of dark beer1 bottle
Method
1
Peel and thinly slice the onions into half-moon shapes. Season the beef generously with salt and pepper, then cut into bite-sized chunks if not already prepared.
10 minutes
2
Melt butter or margarine in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef chunks in batches until deeply seared on all sides, then set aside.
15 minutes
3
In the same pot, add a little more butter if needed and cook the sliced onions over medium heat, stirring frequently, until they are soft and golden brown.
20 minutes
4
Return the browned beef to the pot with the onions. Pour in the white vinegar and enough water to nearly cover the meat, stirring to combine.
3 minutes
5
Add the bay leaves and whole cloves to the pot, then stir to distribute the spices evenly throughout the stew.
2 minutes
6
Bring the stew to a boil, then reduce the heat to low, cover with a lid, and simmer gently, stirring occasionally, until the beef is very tender and the sauce has thickened.
120 minutes
7
Remove and discard the bay leaves and cloves. Taste the stew and adjust seasoning with additional salt, pepper, or a splash of vinegar to balance the sweet-and-sour flavor.
5 minutes
8
Serve the hachee hot, traditionally alongside boiled or mashed potatoes, rice, or crusty bread to soak up the rich sauce.