Confit of Sauerkraut on a Potato “Dikkertje” with Pulled Beef Hachee & Crispy Shallots

Description

The Netherlands

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Recipe

Step 1: Prepare the Sauerkraut Confit
1. Rinse sauerkraut lightly.
2. Place in a pan with duck fat, wines, bay leaf, juniper berries, and cloves.
3. Cook very gently on low heat for 1 hour, stirring occasionally.

Step 2: Make the Pulled Beef Hachee
1. Brown the blade steaks in a hot pan.
2. In a large pot, sauté sliced onions until caramelized.
3. Add beef jus, vinegar, apple butter, and browned beef.
4. Cover and stew for 3–4 hours until the meat pulls apart easily.
5. Shred the meat and mix with the stewing liquid.

Step 3: Potato “Dikkertje”
1. Boil potatoes until soft and mash them.
2. Mix in flour and eggs to form a soft dough.
3. Shape into thick round patties.
4. Fry in butter or oil until golden on both sides.

Step 4: Crispy Shallots
1. Slice shallots into thin rings.
2. Dust with cornstarch.
3. Deep-fry at 160°C until golden and crispy.
4. Drain and salt lightly.

Step 5: Assemble the Dish
1. Place a potato dikkertje on the plate.
2. Add a generous spoonful of sauerkraut confit.
3. Top with pulled beef hachee.
4. Finish with crispy shallots.