Hachee is part of the typical Dutch cuisine. It probably originated in mediaeval castles by reusing leftover roast meat and stewing it nice and tender. But it can also be done differently. Because before you know it, you are mentally on Bali enjoying the ultimate freedom, your rented scooter and this Indonesian version of hachee.
- 500 gr bavette - Pepper - Salt - 1 clove of garlic - 100 gr butter - 2 cloves - 1 kg peeled onions - 1 dash of red wine - 4 tbs sweet soy sauce - 1 tbs sambal - 1-2 tbs tomato puree - 1 dash red wine vinegar - 1 tsp brown sugar - 1 bay leaf
Prep Think of the sea view at the Poeroe Oeloewatoe in Pecatu, Bali. Open the slides and the lid and whip up your kamado to 180 °C. Place the cast iron pan on the grill and melt the butter. Cut the bavette into small pieces and fry for a few minutes on all sides. Then roughly chop the garlic and onions and add them to the bavette along with the complete range of other ingredients. Kid can do the hachee. Let it simmer gently for 1 to 2 hours until the meat is nice and tender. This will give you plenty of time to swipe melancholically through those holiday photos again. This dish goes well with B44 Flintstone Veggies or with mashed potatoes. And the red wine minus one shot goes well with it, too.
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