DISH RESEARCH · Dish
Draadjesvlees
Dutch beef slowly braised with onions, warm spices and vinegar until it separates into tender threads.
About Draadjesvlees
Draadjesvlees is a Dutch slow-braised beef dish whose name refers to meat cooked until it separates into threads. This profile follows The Spruce Eats' documented version with onions, beef stock, cloves, bay leaf, cinnamon, juniper and vinegar.
Browned beef and butter give the gravy deep savoury richness, while softened onions add sweetness. Cloves, cinnamon, juniper and bay bring warm aromatic depth, and vinegar supplies a restrained tang.
The finished beef is very tender and visibly pulls into moist strands. Its dark, reduced gravy clings to the shredded meat rather than forming the flour-thickened, onion-heavy body of Hachee.
Allergens in this recipe
Contains: Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Draadjesvlees
The Spruce Eats' Traditional Dutch Draadjesvlees.
- Stewing beefPull-apart meat base
- Unsalted butterBrowning fat and richness
- SaltSeasoning
- Black pepperPeppery seasoning
- OnionsSweet savoury body
- Beef stockSlow-braising liquid
- Whole clovesWarm spice
- Bay leavesHerbal fragrance
- Cinnamon stickWarm woody spice
- Juniper berriesResinous aromatic note
- VinegarTangy balance
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Stewing beef:
- Unsalted butter:
- Salt:
- Black pepper:
- Onions:
- Beef stock: . The selected source fixes beef stock from its beef-or-chicken alternative, but does not supply the complete prepared stock formula or its allergen specification
- Whole cloves:
- Bay leaves:
- Cinnamon stick:
- Juniper berries:
- Vinegar: . The source names vinegar without identifying its botanical source or complete commercial formula
Origins & food traditions
The Spruce Eats supplies the complete fixed recipe selected here and defines the endpoint as beef disintegrating into threads. The Dutch Table independently identifies Draadjesvlees as a Dutch favourite based on cheaper beef braised until it shreds, and distinguishes it from the more onion-heavy Hachee.
Countries
- Netherlands
- NetherlandsCatalogue link pending review
Cuisines & regions
- Dutch Cuisine
- Dutch CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.