Frituur Combo · Sweet-Sour Stew
Zoervleisj
Photo: Hay Kranen / Wikimedia Commons · CC BY 4.0
The sauce is thickened with crumbled peperkoek, a spiced honey cake, stirred in at the end — a different trick from the beer-based stews of Flanders further west.
Beef (traditionally horse) is marinated and slow-braised in vinegar, then finished with apple butter and spiced gingerbread until the sauce turns thick, dark and sweet-sour. Served over fries at Limburg frituurs and market lunch counters.
Why it's made this way: Sweet-sour vinegar stews were an old way of tenderising tougher cuts, and the apple syrup and spice cake reflect Limburg's fruit orchards and peperkoek baking.
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Part of World of Street Food — 3443 dishes from 118 countries.
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