The name Hachee is derived from the French term hacher – too chop. Traditionally made with beef it uses onion, vinegar, and warm spices to create a richly delicious dinner. It can be served over boiled potatoes or rice, and it goes great with Rode Kool. My Mom never made Hachee, but her beef roast was seasoned the same way. This recipe is derived from The Dutch Table, The Daring Gourmet, and my Mom.
Sliced onions and cut up seasoned beef ready to cook.
Cut up your beef, pat it dry with a paper towel, and toss with salt and pepper. I like to do this the night before.
Preheat your oven to 250 degrees
Preheat a Dutch Oven over medium flame on the stove, and add the butter and oil.
Brown your beef in batches, do not overcrowd the pan. Remove to a plate when browned. Don’t worry if it sticks or builds up on the bottom of the pot, we’ll be deglazing it soon.
When all of the beef is browned, sauté the onion in the Dutch oven until caramelized.
Add the vinegar and the beef stock to deglaze the pot.
Add the beef (and any juice) back to the Dutch oven, and add the Marjoram.
Put the bay leaves, cloves, juniper berries and peppercorns into a spice bag or sachet (to make them easy to remove when done) and submerge in the beef stock.
Simmer your beef in the oven for 2-3 hours, until tender.
Remove the herb sachet
Mix the corn starch in 1-2 Tbsp of cold water and a few drops of Kitchen Bouquet, and then add to the beef and stir through. Cook for another 15-20 minutes to thicken.
Taste and adjust for salt, pepper, or vinegar.
Serve over mashed potatoes or rice, with Rode Kool on the side.
