Traditional Flemish stews Ingredients: 400 g of - onion - 250 g of - whole smoked bacon (not vacuum-packed bacon) - 5 slices of - gingerbread (homemade if possible) - 30 g of - Guérande salt butter - 3 tablespoons of - mustard - 1 kg of - lean beef for braising (chuck, gîte, skirt, etc.) - 1 tablespoon soup of - brown sugar - 1 - bouquet garni - 1 l of - dark beer (Pelforth brown for a delicate taste, or Leffe Brune for a sweeter taste).
Utensils： 1 knife knives- 1 wooden spoon 1 casserole dish- 1 cutting board cutting boards- 1 kitchen scale bspears- 1 dish-
Total time:
3h40
Preparation:
30 min -
Cooking:
3h10
Phase 1
Cut the meat into cubes measuring 2 to 3 centimeters on each side. Roughly chop the onions and cut the bacon into large pieces.
Phase 2
Melt the butter and sweat the onions in it for 10 minutes to soften them (low heat, covered).
Phase 3
Add the bacon, increasing the heat slightly, stirring regularly, trying to keep it covered as much as possible.
Phase 4
Once the bacon is nicely pink, remove everything (except the juice) and reserve it in a dish.
Phase 5
Turn the heat to high and put the meat in the casserole. Stir regularly (do not cover), the meat should color on all sides, it will eventually release quite a bit of juice. Remove the casserole from the heat, put the meat on a dish, keeping the juice in the casserole.
Phase 6
Dilutebrown sugar in the meat juice and put on high heat to reduce it by half.
Phase 7
Once reduced, put the mini on fire and add the bacon-onion mixture, mixing it with the 'syrup', add the meat and mix again, add the bouquet garni and cover with beer between (80 cl and 1 liter), salt very lightly.
Phase 8
Gently cover the entire surface with the 'mustard' gingerbread. Leave to simmer covered for 3 hours without stirring, as long as the gingerbread has not melted (remove the bouquet after 1 hour or 2 maximum).
Phase 9
During 'simmering', adjust the seasoning if necessary.
Phase 10
If after three hours, the juice is still too liquid, let it simmer again, leaving the lid partly open, the sauce should be slightly sticky on the surface but very liquid underneath and above all it should not burn at the bottom.
Utensils： 1 knife knives- 1 wooden spoon 1 casserole dish- 1 cutting board cutting boards- 1 kitchen scale bspears- 1 dish-
Total time:
3h40
Preparation:
30 min -
Cooking:
3h10
Phase 1
Cut the meat into cubes measuring 2 to 3 centimeters on each side. Roughly chop the onions and cut the bacon into large pieces.
Phase 2
Melt the butter and sweat the onions in it for 10 minutes to soften them (low heat, covered).
Phase 3
Add the bacon, increasing the heat slightly, stirring regularly, trying to keep it covered as much as possible.
Phase 4
Once the bacon is nicely pink, remove everything (except the juice) and reserve it in a dish.
Phase 5
Turn the heat to high and put the meat in the casserole. Stir regularly (do not cover), the meat should color on all sides, it will eventually release quite a bit of juice. Remove the casserole from the heat, put the meat on a dish, keeping the juice in the casserole.
Phase 6
Dilutebrown sugar in the meat juice and put on high heat to reduce it by half.
Phase 7
Once reduced, put the mini on fire and add the bacon-onion mixture, mixing it with the 'syrup', add the meat and mix again, add the bouquet garni and cover with beer between (80 cl and 1 liter), salt very lightly.
Phase 8
Gently cover the entire surface with the 'mustard' gingerbread. Leave to simmer covered for 3 hours without stirring, as long as the gingerbread has not melted (remove the bouquet after 1 hour or 2 maximum).
Phase 9
During 'simmering', adjust the seasoning if necessary.
Phase 10
If after three hours, the juice is still too liquid, let it simmer again, leaving the lid partly open, the sauce should be slightly sticky on the surface but very liquid underneath and above all it should not burn at the bottom.