Original Dutch Stew
Cut the meat into pieces and marinate it for at least 2 hours but preferably 24 hours in vinegar, salt, pepper, bay leaf and cloves. Remove the meat from the marinade and cook for two minutes at a medium high heat of 110°C in the COMBEKK Dutch Oven and add the onions. Add the marinade, syrup and sugar and simmer for three hours at a low heat of 60°C for stewing. Simmer with gingerbread in the last hour for some extra thickness.