passeren

Passeren is a traditional Dutch and Flemish culinary technique involving the slow cooking of meat, often beef, in a rich, flavorful broth. The process typically takes several hours, allowing the meat to tenderize and infuse the broth with deep, savory flavors. Passeren is closely related to other slow-cooking methods like braising, but it often emphasizes a lighter, more delicate sauce compared to stews or pot roasts.

The dish traditionally involves cutting the meat into large chunks and simmering it in a mixture of water, wine, stock, and aromatic ingredients such as onions, carrots, celery, garlic, and herbs like thyme or bay leaf. The meat is often browned first in a pan to develop a flavorful crust before being transferred to the pot. Passeren is often associated with festive occasions, such as Christmas or Easter, where it is served as a centerpiece dish.

In modern cuisine, passeren has evolved into a versatile technique used in various dishes, including soups, stews, and even vegetarian versions with plant-based proteins. The method highlights the importance of patience and the gradual breakdown of connective tissues in the meat, resulting in a tender and flavorful result. Passeren is also sometimes used in the preparation of sauces, where the broth is reduced to create a smooth, velvety sauce.