Recipe: Zoervleis in the Dutch Oven
When you think of Maastricht, you may think of the old city gates, the charming streets, and of course, the delicious local dishes. An absolute must-try from this Burgundian city is zoervleis, a traditional stew that will definitely surprise your taste buds. And what better way to cook this dish than with the authentic Dutch Oven from The Windmill Cast Iron over a crackling wood fire? Let's dive together into the rich history and flavorful adventure of Maastricht's zoervleis, prepared with love and craftsmanship.
Café Sjiek - Sint Pieterstraat 13 - Maastricht
Just outside the old city gates of Maastricht, one street past the Bisschopsmolen, stands Café Sjiek. This cozy brown café has won the hearts of the people of Maastricht for thirty-five years, in no small part due to their delicious zoervleis—a stew made from horsemeat and Limburg syrup.
A Dish Born of Poverty
"There are different stories about the origin of zoervleis," says owner Robin Berben. "What is certain is that poverty played a role." Starting at the end of the 19th century, people in Maastricht ate horsemeat. The tougher cuts were marinated in vinegar to make them tender. Despite the name, the dish doesn't taste sour, thanks to the addition of Limburg syrup, spice cake, and sugar.
Easier and Tastier
In the kitchen of Café Sjiek, the recipe has been simplified over the years. In the past, people stood for hours stirring over high heat. Nowadays, all the ingredients are placed in an oven and cooked overnight at a low temperature. "It’s easier and tastier," says one of the chefs.
Zoervleis from Café Sjiek in the Dutch Oven
Ingredients:
- 800 g horsemeat stew (or beef stew)
- 120 g spice cake, plus 60-120 g extra to thicken the zoervleis
- 2 white onions
- 400 ml natural vinegar
- 3 dried bay leaves
- 2 cloves
- 100-145 g dark brown sugar
- 125 g Limburg syrup
Kitchen Supplies:
- 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've spread the preparation over the entire weekend. You can decide for yourself whether you are that patient.
Day 1: Cut the meat and the spice cake into 2 cm by 2 cm cubes. Finely chop the onions. Put the meat and onions in the Dutch Oven. Crumble the spice cake over it. Add the vinegar, bay leaves, cloves, sugar, and syrup. Season with salt and pepper. Add 400 ml of water. Cover and let the meat marinate 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 results in an intense flavor and wonderfully tender meat.
Day 3: Take the Dutch Oven off the fire and reheat the meat. Season again with salt and pepper if needed. Taste and thicken the sauce with extra spice cake as desired. Add more syrup if needed to get the right sweet-sour balance. Serve the zoervleis with thick fries, mayonnaise, and applesauce.
An Experience to Share
Cooking zoervleis in the Dutch Oven from The Windmill Cast Iron over a wood fire is more than cooking; it’s an experience. Invite friends and family, set the table outside, and enjoy this traditional dish together. The Cast Iron accessories from The Windmill ensure that you control every detail of the cooking process—from perfectly grilling the meat to securely placing your Dutch Oven. Give it a try and experience the magic of Maastricht's zoervleis in a whole new way.
Would you like to experience the authentic Maastricht cooking experience yourself? Try our recipe for zoervleis with 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!
