軟嫩的燉牛肉配上酸甜的燉梨子，是秋天味覺的饗宴（©Cindy Liao 攝影）
烹煮過程其實很簡單，不過需要約莫半天的耐心時間。以下是來自荷蘭媽媽 Marian 提供的家常菜食譜，歡迎喜歡提增自己荷蘭道地性或是喜歡挑戰異國料理的捧油們嘗試看看囉！
1. 首先，去超市或是肉舖買上幾大塊 runderlappen（適合燉的牛肉）。
5. 轉小火，加蓋燉煮 5 ～ 6 小時。這期間除了突然想到的時候去翻一翻面之外，其它也就沒什麼事。
1. 買一大包的新鮮西洋梨（一個人約莫 400 ～ 500 克）。
4. 當你發現梨子開始變紅出水時，把火調到微火，或是把鍋子移到電子保溫爐上，讓它在那邊待個 4 小時左右。
6. 差不多等到梨子已透出秋天深橘色時，（以 5 人量來說）加入半杯調過的玉米粉水，1.5 大匙糖，和肉桂粉少許。
Dutch cuisine – Stoofpeertjes met suddervlees
While the leaves are turning red, Oranje Express wants to share one classical Dutch autumn cuisine — Stoofpeertjes met suddervlees!! This popular Dutch dish is composed by three important elements that none of it can be missed out: soft peer, soft beef and soft potato.
This is the dish that is not only simple to make (except the unbelievable hours you will need to spend); but also that gives your stomach a solid warmth for the changing, moody and cold days out there. More and more, you can eat the dish in four different ways:
– 3 in 1 all mixed (all-in kind);
– beef mix with potato (classic kind);
– peer mix with beef (adventure kind);
– peer mix with potato (why-not kind).
The recipe here is kindly provided by a Dutch mother, Marian van Es who made the best Dutch dishes in the world (according to me). Big Thanks to Marian! And so… let’s go through this:
Suddervlees – Dutch Beef Stew
For 5 ppl
1. Get yourself some pieces of runderlappen(stewing beef) from the market.
2. Rub the meat with salt and pepper. (Suggestion: Don’t cut the meat into smaller pieces. Leave the fun for latter.)
3. Put the beef in a hot pan with melted butter (3 Spoons).
4. When meat starts to turn brown; turn to low fire; and add some water in the pan until half of the meat is in the watery gravy.
5. Cover the pan up, and cook the meat for 5-6 hours with low fire. (During this time, nothing needs to be done except once a while turn the meat around to cook them evenly.)
6. When the meat is so soft that just with one touch, it falls apart, then you are allowed to yell out “OH YES!!THE MEAT IS DONE!”
Stoofpeertjes – Dutch Peer Stew
1. Get yourself (and the others) some fresh peers from the market. About 400-500 gram per person.
2. Peel them; cut them into 4 pieces and wash them. (Notice: do not dry the peer after the wash).
3. Throw all the peers in one cooking pan, cover it up. Turn the small fire on for 1 hour. (Be aware of not to burn the peers. The keys are the small fire and stirring them once a while)
4. When you notice water starts coming out of peer, and peer starts to turn dark orange, you can turn the fire lower, and leave it for 4-5 hours. (Notice: during this period, if you notice there are too much water coming out of the peers, as if you are bowling soup, scoop some water out of the pan.)
5. When it is about time when the color of peers turn into dark red, you add a half of cup’s water mixed with corn flowers, 1.5 spoon of sugar, and some cinnamon powders in the pan. Stir them until you feel the peer start to get thicker.
You can always make extra peer stews and put them in the fridge for later desert. The peer stew is a wonderful combination with vanilla ice cream. It is so delicious that there is no word to describe it but screams, seriously.
We hope you will enjoy these wonderful autumn dishes and welcome everyone to share their results with us!!!