The Netherlands is blessed with an abundance of excellent small independent shops, from bakeries and patisseries to flower shops and many, many truly excellent butchers specialising in either purely poultry i.e. chicken and sometimes pheasant and game, or more general butchers selling a huge range of different cuts of meat, as well as ready-prepared meals for those not wishing to cook from scratch.
#1 Keurslager Blokhuis, Weerselo
I am quite particular about the quality of meat we eat, so I would like to highlight some of the best butchers I have found in this region.
Keurslager Blokhuis
Featured today is Keurslager Blokhuis in Weerselo, owned and run by Hans Blokhuis along with his assistant, Corine.
Weerselo was the first place we stayed in upon arrival in the Netherlands three years ago, so this butcher has a very special place in my heart, signifying the beginning of a new life abroad.
Amongst other things, Keurslager Blokhuis sells excellent beef for slow cooking and despite being just that little bit out of town, their beef is very much worth the journey. Beef is sourced from young female cows, typically 15 – 18 months old, thus more tender, yet full of flavour. This cut, known as riblappen is excellent for hearty stews prepared a day or two in advance.
Ideas for slow-cooking beef
Some added extras…
I use a recipe loosely based on Delia Smith’s Braised Steak in Red Wine from her Winter Collection. To add an extra layer of flavour, I make a batch of red onion marmalade well in advance, usually once a year when onions are cheap in the supermarket and just add a couple of teaspoons to the stock. You can make the marmalade with balsamic vinegar instead of wine which gives an added unctuous depth which we quite like.
I remove the lid for the last hour of cooking to let the juices thicken and I do also add mushrooms, particularly the larger oyster mushrooms which are meatier and generally keep their shape well.
Serve with mashed or crushed potatoes, steamed rice or a personal favourite – Schwäbische Spätzle – a hearty and tasty German pasta made using eggs – available in all good German supermarkets: Lidl and Aldi!
To return to Keurslager Blokhuis, I would also recommend their sausages, diced pancetta (which is not too salty) and slow-cooked pork ribs which are excellent to keep in the freezer and bring out for a hearty and delicious mid-week meal when pushed for time. Serve with salad and perhaps egg-fried rice using left-over rice from a curry.
So do give them a try and perhaps even buy enough to put in your freezer for another day. You won’t be disappointed.
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