When you think of Maastricht, you might picture the old city gates, the charming streets, and of course, delicious regional dishes. An absolute must-try from this exuberant city is zoervleis, a traditional stew guaranteed to surprise your taste buds. And what better way to prepare this dish than with the authentic Dutch Oven from The Windmill Cast Iron over a crackling wood fire? Let's delve into the rich history and flavorful adventure of Maastricht's zoervleis, prepared with love and craftsmanship.
Café Sjiek - Sint Pieterstraat 13 - Maastricht
Just outside Maastricht's old city gates, a street beyond the Bisschopsmolen (Bishop's Mill), stands Café Sjiek. This cozy, traditional Dutch café has been capturing the hearts of Maastricht residents for thirty-five years, not least for its delicious zoervleis, a horse meat stew with Limburg syrup.
A dish from poverty
"There are several stories about the origins of zoervleis," says owner Robin Berben. "What is certain is that poverty played a role." From the late 19th century onward, horse meat was eaten in Maastricht. The tougher cuts were marinated in vinegar to tenderize them. Despite its name, the dish doesn't taste sour thanks to the addition of Limburg syrup, gingerbread, and sugar.
Easier and tastier
In the kitchen at Café Sjiek, the recipe has been simplified over the years. In the old days, people would spend hours stirring over high heat. These days, all the ingredients are placed in an oven and cooked overnight at a low temperature. "That's easier and tastier," says one of the chefs.
Zoervleis from Café Sjiek in the Dutch Oven
Ingredients:
- 800 g horse poulet (or beef poulet)
- 120 g gingerbread, plus 60-120 g extra to bind the sweet meat
- 2 white onions
- 400 ml natural vinegar
- 3 dried bay leaves
- 2 cloves
- 100-145 g dark caster sugar
- 125 g Limburg syrup
Kitchen utensils:
- The Windmill Cast Iron Dutch Oven
- The Windmill Cast Iron Lid lifter and gloves are ideal for this!
- The Windmill Cast Iron Trivet
Preparation:
We spread the preparation over the entire weekend. You can decide for yourself how patient you are.
Day 1: Cut the meat and gingerbread into 2 by 2 cm cubes. Finely chop the onions. Place the meat and onion in the Dutch oven. Crumble the gingerbread over the top. Add the vinegar, bay leaves, cloves, sugar, and syrup. Season with salt and pepper. Add 400 ml of water. Cover and marinate the meat in the refrigerator for 24 hours.
Day 2: Place the Dutch oven on the trivet over a low wood fire and let the meat cook overnight (about 9 hours) at a low temperature. This ensures intense flavor and a deliciously tender result.
Day 3: Remove the Dutch oven from the heat and reheat the meat. Season with salt and pepper to taste. Taste and thicken the sauce with more gingerbread to taste. Add a little more syrup, if desired, to achieve the right sweet-sour balance. Serve the zoervleis with thick-cut fries, mayonnaise, and applesauce.
A experience to to share
Preparing zoervleis in The Windmill Cast Iron Dutch Oven over a wood fire is more than just cooking; it's an experience. Invite friends and family, set the table outside, and enjoy this traditional dish together. The Windmill's Cast Iron accessories ensure you master every detail of cooking, from perfectly grilling the meat to securely positioning your Dutch Oven. Give it a try and experience the magic of Maastricht zoervleis in a whole new way.
Want to experience the authentic Maastricht cooking experience for yourself? Try our recipe for zoervleis (sweet meat) using The Windmill Cast Iron Dutch Oven. Share your culinary adventures with us on social media and inspire others to discover the taste of tradition. Visit our website for more information about our products and accessories. Cook, share, and enjoy with The Windmill Cast Iron!