recipe-1

Recipe-1 › Curries of the world › Hachee

All over the Netherlands, Netherlands

Hachee

Dutch beef and onion stew with bay, cloves and a splash of vinegar: as many onions as beef.

Hachee
Close to the base recipe Mild

New here? How this page works

Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.

This page takes those nine steps and shows what to change to make Hachee. You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.

Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Hachee

See the full base recipe (with timers and tips) · See all curries on the world map

You’ll need

How many people?4

The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.

Main ingredient: 750 g Beef chuck in cubes.

From the base recipe

  • 750 g Onions
  • Green chillies not used
  • Cooking oil not used
  • Red chilli powder not used
  • Turmeric not used
  • 1 tsp · 600 ml Salt and water
  • Ginger garlic paste not used
  • Cloves, cardamom and cinnamon not used
  • Garam masala (optional) not used

Add for Hachee

  • 50 g Butter
  • 3 · 4 Bay leaves and cloves
  • 2 tbsp Vinegar
  • 2 tbsp A spoon of flour
  • optional Brown bread or gingerbread (optional, to thicken)

Leave out

  • Green chillies
  • Chilli powder
  • Turmeric
  • Garam masala

The nine steps, with the changes

Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.

  1. Base step: do not useCut onions and chillies.

    Hachee: do thisSlice plenty of onions; skip the chillies.

  2. Base step: do not useFry in some oil for around 4 minutes on medium-high heat.

    Hachee: do thisBrown the beef in butter, then fry the onions until golden.

  3. Base step: do not useCut the vegetable(s) of your choice.

    Hachee: do thisUse the beef.

  4. Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.

    Hachee: do thisReturn the beef and dust with flour.

  5. Base step: do not useAdd red chilli powder and turmeric.

    Hachee: do thisAdd bay leaves, cloves and pepper instead of chilli and turmeric.

  6. Keep frying until just before they start browning.

  7. Base step: do not useAdd some water.

    Hachee: do thisAdd water to cover and a splash of vinegar.

  8. Add salt.

  9. Base step: do not useBoil until the gravy is as thick as you like.

    Hachee: do thisSimmer 2–3 hours until the beef falls apart.

Serve: With boiled potatoes and red cabbage.

For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.

← Irish stewAll curries on the mapCarbonnade flamande →

Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg). Dishes with both marks can be made either way.

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