beskuren

Beskuren is a traditional Dutch dish originating from the province of Zeeland, particularly associated with the island of Schouwen-Duiveland. The name "beskuren" derives from the Dutch verb *beskuren*, meaning "to cut off," which refers to the preparation method of the dish. Beskuren consists primarily of beef or veal, which is marinated in a mixture of vinegar, water, and spices, then simmered until tender. The meat is traditionally served in slices, often accompanied by a rich, dark gravy made from the cooking liquid, which is reduced and thickened with butter or flour.

The dish is known for its simplicity and rustic character, reflecting the agricultural and maritime traditions of Zeeland. Historically, it was a practical way to use tougher cuts of meat, making them more palatable through slow cooking. Beskuren is commonly served with boiled potatoes, pickles, or a side of onions, and sometimes paired with a slice of dark rye bread to soak up the gravy.

While beskuren is deeply rooted in local cuisine, variations exist across different regions of Zeeland. Some versions incorporate additional ingredients like carrots or herbs to enhance the flavor. The dish remains a staple in traditional Dutch households and is often enjoyed during family gatherings or festive occasions. Its preparation methods and ingredients highlight the resourcefulness of Dutch cooking, where humble ingredients are transformed into hearty, flavorful meals.