Slices of Cow (Sucadelappen)

READY IN: 6hrs 10mins




  • Sprinkle salt and pepper on both sides of the beef.
  • In a large pot, melt the butter and margarine over high heat, until it's starting to brown. Mix well - the margarine will melt faster than the butter.
  • When the butter is browning, put the slices of beef in the pot (still over high heat) and turn after 1-2 minutes.
  • When the other side is browned too, add 1-2 cups of hot water (the beef should be covered), put the lid on and let simmer on the low heat (just a little bubbling in the pot)) for at least 6 hours.
  • When the beef is done, lift the beef from the pot and put in a bowl.
  • Then, very carefully, drain off most of the molten butter/margarine from the pot. You should be left with a brown sludge that actually contains very little fat.
  • Pour this thin gravy over the beef before serving, and also over some nice cooked potatoes. Alternately, you could thicken with a little flour or cornstarch.
  • You won't need a knife - the beef falls apart if you cough.