The last Dutch province. Limburg is the most southern province in the Netherlands. Limburg is known for it’s hilly landscapes, which are in contrast to the rest of country which is very flat. The area is very popular for hiking and cycling among tourists. Maastricht is the provincial capital and one of my favourite towns in The Netherlands. The people are laidback and the regional food is amazing. The inhabitants of Limburg are really really proud of their province, which is most obvious during their Carnival celebrations, which are incredibly different from the Brabant Carnival. The rules for dressing up are more formal, you can not just dress up like a pirate and call it a day. The music is not as poppy, but more traditional.

Things you didn’t know about Limburg:

• Limburg has its own folklore about the Bokkenrijders, a group of alleged bandits who were said to ride on the backs of goats. Their legend is deeply rooted in the region’s history.
• Beneath the city of Maastricht lies an extensive network of underground tunnels and caves, some of which date back to Roman times. These tunnels were used for various purposes, including storage and defense. During World War II, as the Netherlands faced the threat of German occupation, efforts were made to protect valuable cultural treasures, including artworks. In Maastricht, a decision was made to safeguard a significant portion of the Dutch national art collection, including masterpieces like The Night Watch by Rembrandt. The hermitage was established within the marl caves of the Sint Pietersberg, a limestone hill located just outside Maastricht. These caves provided a naturally cool and secure environment, making them an ideal choice for the preservation of artworks during wartime.
• Limburg borders on Belgium and Germany. The Limburg dialect has a lot of German and Flemish influences. There is one point where all 3 countries come together.
• Castle-rich Landscape: Limburg boasts a higher concentration of castles and castle ruins than any other Dutch province. Some of these castles are beautifully preserved, while others are in picturesque ruins, offering a glimpse into the region’s rich history
• Hillside Vineyards: While the Netherlands is not generally associated with wine production due to its climate, Dutch Limburg defies this expectation. The region has a small but growing wine industry, with vineyards on its hillsides producing white and sparkling wines.

Zuurvlees is a dish with deep historical roots in Dutch cuisine, and it’s known for its bold and contrasting flavors. The sourness from the vinegar and the sweetness from the sugar and applesyrup create a unique and memorable taste. I got this recipe from my friend Mieke who is from Limburg. This recipe does require some day ahead marinating, which is absolutly necessary so don’t skip this step! The recipe is not hard it just takes time! But don’t let that intimidate you because man oh man is this stew amazing!

Ingredients:

• 1 kg chuck meat
• 260 ml of vinegar (i used applecider) maybe a little more
• 260 ml of water
• 10 bayleafs
• 6 cloves
• 6 juniperberries
• 8 onions (cut into 1/8)
• butter
• 5 tablespoons of apple syrup
• 2 tablespoons of brown caster sugar (to taste)
• 5 slices of gingerbread

Recipe:

1. Marinate the chuck meat in the vinegar, water, bayleafs, juniperberries and cloves Make sure the meat is submerged. Marinate for a least 12 hours.
2. Take the meat out of vinegar marinade and set the marinade aside (you have to use it later)
3. Dry the meat meat and season with salt and pepper. Add some butter to the pan, and brown the meat.
4. Take the juniperberries out of the marinade, and throw them away. Heat up the marinade, and add the hot vinegar marinade to the meat. If the meat is not submerged add more vinegar and water in equal parts. Let it simmer for 1 1/2 hour.
5. In the meanwhile slice the onion and caramelize them in the butter.
6. Add the caramelized onions to the meat and simmer for an hour
7. Apple syrup and brown caster sugar and simmer for 1 more hour.
8. Take the lid off and add the gingerbread, simmer for 15 more minutes.
9. Put the lid back on and simmer for 30 more minutes. (Carefull not to burn it)
10. Serve with fries and mayo!