Traditional Flemish stew with Cookeo Ingredients: 5 slices of - gingerbread - 3 tablespoons of - mustard - 250 g of - smoked bacon - whole 3 onions - 30 g of - butter - 1 kg of - lean beef - for braising (chuck, gîte, skirt, etc.) 1 l of - dark beer - 2 teaspoons of - bouquets garni - powder 1 spoon tablespoons of brown sugar, salt and pepper.
Utensils：
- 1 Cookeo Infinity- 1 Electric slow cooker- 1 kitchen scale- 1 dish scales-
Total time: 1 hour Preparation: 15 min Rest:- Cooking: 45 min
Phase 1
NeckBreak the meat into large pieces. Peel and roughly chop the onions. Cut the bacon into large pieces.
Phase 2
In the tank of your Cookeo, place the butter, then brown the onions, bacon and beef on the “brown” mode / 8 min + reheating, stirring constantly.
Phase 3
Reserve the meat by removing it with the skimmer and keeping the juice in the tank. Add the brown sugar. Start cooking to reduce the juice on “pressure cooking” mode / 1 min.
Phase 4
Brush the gingerbread with mustard. Return the onions, bacon and beef to the bowl. Cover with beer, lightly salt then sprinkle with bouquet garni. Add the gingerbread on top of the rest of the preparation, then start cooking on the “pressure cooking” mode / 45 min.
Phase 5
Ideally wait a day, a night, or at least the time to let the dish cool, then restart the same cooking process. VoYour sauce should be quite thick, like liquid honey. If this is not the case, continue cooking, in 10 minute increments, at minimum power. Serve with large fries.
Utensils：
- 1 Cookeo Infinity- 1 Electric slow cooker- 1 kitchen scale- 1 dish scales-
Total time: 1 hour Preparation: 15 min Rest:- Cooking: 45 min
Phase 1
NeckBreak the meat into large pieces. Peel and roughly chop the onions. Cut the bacon into large pieces.
Phase 2
In the tank of your Cookeo, place the butter, then brown the onions, bacon and beef on the “brown” mode / 8 min + reheating, stirring constantly.
Phase 3
Reserve the meat by removing it with the skimmer and keeping the juice in the tank. Add the brown sugar. Start cooking to reduce the juice on “pressure cooking” mode / 1 min.
Phase 4
Brush the gingerbread with mustard. Return the onions, bacon and beef to the bowl. Cover with beer, lightly salt then sprinkle with bouquet garni. Add the gingerbread on top of the rest of the preparation, then start cooking on the “pressure cooking” mode / 45 min.
Phase 5
Ideally wait a day, a night, or at least the time to let the dish cool, then restart the same cooking process. VoYour sauce should be quite thick, like liquid honey. If this is not the case, continue cooking, in 10 minute increments, at minimum power. Serve with large fries.