“This recipe by Hugh Jans from his cookbook (KOKENIN EEN KASSEROL) got my attention w/its easy prep + use of gingerbread. The ingredient list appears daunting, but is mostly condiment & spice-based. While the recipe uses a Dutch oven from start-to-finish, I think it may also work to do initial prep at the stove & transfer the mixture to a crockpot for the "simmer over low-heat" final part of the cooking. I have not made this dish, so would need to experiment w/that method to ck out any chg of the cooking time. *Enjoy*”
1hr 55mins

Ingredients Nutrition


  1. Season meat lightly w/salt & pepper.
  2. Heat the butter & oil in a Dutch oven. Saute the onions & garlic till the onion is transparent.
  3. Add the meat & brown it lightly. Stir in the flour & saute to a nut-brown color.
  4. Add gingerbread cubes, cloves, bay leaves, basil & cumin. Mix well.
  5. Add stock, tomato puree, red wine & vinegar. Cover & simmer for 1 1/2 hrs over low-heat.
  6. Serving Suggestions: Add a little Tobasco or Worcestershire sauce if a more pungent flavor is desired. Serve w/boiled rice or buttered noodles + braised cabbage or red beans.
  7. NOTE: While the recipe calls for a rib steak, I would be more inclined to use sirloin, round or even Swiss steak w/the extended cooking time to tenderize.

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