Draadjesvlees, or literally "meat cooked to threads" is one of Holland's favorite meats. It's generally a cheaper cut of beef, braised for several hours, to the point where it is tender, flavorful and easily shreds to savory strands. It's similar to hachée, but without that many onions, and it's a great dish for these colder temperatures. As it sudders (braises) on the stove, the kitchen will fill up with a lovely, wonderful, sweet smell, and makes the evening so much more gezellig...
As you may have noticed, certain vegetables are usually combined with a particular cut or type of meat, and rode kool met appeltjes, red cabbage with apples, seems to be the favorite partner for today's recipe, with green beans being a close second. But one thing you will most definitely need is some type of starch to sop up all the lovely gravy that comes with this dish: usually only boiled potatoes or mashed potatoes will do!
Draadjesvlees is Dutch comfort food at its best. There is even a Draadjesvlees society!
*or four cups of water and 1 beef bouillon cube