Fries with Zoervleisj
Who doesn’t love fries?
We don’t understand how this local delicacy has stayed local. This way to make fries is so good! The slightly sweet, syruppy, and robust meat sauce is the best way to top off your chips imaginable. We couldn’t resist shoving this Southern Dutch classic in the smoker anyway, and you’ll be glad we did! Traditionally ‘zoervleisj’ (literally sour meat) is made from horse meat. Nothing wrong with that, but it might be easier to get some Flat Iron steak from the local butcher.
- 17 fl oz (500ml) vinegar
- 17 fl oz (500ml) water
- 3 bay leaves
- 3 cloves
- 2 lbs (1kg) flat iron steak (or horse meat) , cut into 2 inch slices
- salt and freshly ground black pepper
- 1 tbsp sunflower oil
- 21 oz (600g) onion, cut into half ringlets
- 5⅔ oz (160g) brown caster sugar
- 6 tbsp apple syrup
- 3 slices gingerbread
- 1 fl oz (30ml) chipotle-tabasco
- 2 lbs chips, thick with peel on
- 2 tbsp flat leaf parsley, chopped
- 7 oz (200g) mayonnaise
- BBQ with cover for indirect grilling
- hickory or oak wood chunks for smoking (2 x 2 inch pieces)
- Dutch oven or BBQ pan
- Deep fryer with oil
How to make:
Duration: prep 1 night
Cooking about: 5 hours
Make a marinade out of the vinegar, water, bay leaves, and cloves and submerge the meat in it. Refrigerate overnight.
Prepare a BBQ for indirect grilling and heat to 115 °C (239 °F). Place the wood chunks amidst the hot coals. Remove the meat from the marinade (save the marinade!) and pat dry. Place on the BBQ and smoke for about 3 hours.
In a Dutch oven, heat the sunflower oil. Add the onion and cook on low heat for about 10 minutes, until brown. Add the leftover marinade, caster sugar, and apple syrup and bring to a boil. Cut the meat in 1 inch cubes and add to the mixture. Add a few more wood chunks to the coals and place the Dutch oven on the BBQ. Leave to smoke for 2 hours, until the meat is tender and soft.
Cut the gingerbread into cubes and add them to the mixture. Cook until completely absorbed. Season your stew with chipotle-tabasco, salt, and pepper.
Deep fry the chips at 180 °C (356 °F) until crispy. Season with salt and ladle over your zoervleisj. Garnish with parsley and serve with mayonnaise.