Sudderlapjes is a Dutch dish consisting of slowly cooked beef. The meat is pan-fried shortly until it browns, and is then combined with a bit of vinegar, red wine or beer, onions, mace, and bay leaves. The concoction is left to simmer from 4 to 8 hours until the meat develops an extremely tender texture.

It is recommended to leave the dish in the refrigerator and consume it the next day when all of the flavors have combined. For the best results, serve it atop a bed of creamy mashed potatoes.