Brunssum Broiled Beef

Limburgs zuurvlees

1 kilogram beef
3 large onions
1 slice breakfast cake
2 tbsp apple spread
3 tbsp vinegar
bay leaf; cloves
peppercorn salt and black pepper
½ lemon
3 tbsp olive oil
1 tbsp butter

Cut the lemon and rub it all over the meat. Cube the beef and put in a glass jar or bowl. Add the vinegar and enough water to cover all of the meat. Peel and slice the onions. Add two bay leaves, the onions, three cloves, teaspoon of peppercorns, salt and a pinch of black pepper. 

Cover the jar or bowl with a lid or other tight cover and shake the contents thoroughly. Put the jar in the fridge and leave for 24 hours.

Drain the meat and pour the juice into a container. Take out the onion slices, peppercorns and cloves. Put olive oil and butter into a frying pan or skillet and fry the meat till it is browned on all sides. Add the sliced onions, juice and bay leaves.  Cover the pan, turn down the heat to medium and let the meat simmer till it is tender. If the sauce gets too thick add a bit of vinegar and water. When the meat is done, pour in the apple spread. Crumb a slice of breakfast cake and add it as well. Let the stew simmer for another three to five minutes. Serve the meat dish with boiled potatoes or French fries and red cabbage.