If you want to try it, here's how.
What you need (for 4 persons)
For the stew:
1 kilogram of beef (chose a side of meat with fat in it, otherwise your stew won't have taste) which you cut into pieces, 2 big onions, a bottle of brown beer (abbey beer is thought best), 2 soup spoons of syrup (from Liége), spices (thyme, cloves, laurel, pepper and salt), a slice of brown bread, mustard, vinegar and butter.
For the frites:
1 kg of potatoes
Finishing touch:
mayonaise
Preparation
The stew:
* Peel the onions and cut them in pieces
* Heat a big pot and melt some butter in it. Put the pieces of onion into it and let them bake.
* Take a pan and bake the pieces of meat in it. They should turn gold-brown. Spice the meat with pepper from the mill and a bit of salt.
* Remove your pan from the fire and put the meat into the pot with the onions. Add the beer, along with thyme, cloves and laurel. Also add the syrup.
* Spread mustard on the slice of bread and put this bread into the pot, with the covered side down.
* Allow the stew to cook a rather long time (2 to 3 hours) on a low fire. Stir every now and then and check if you meat is soft enough.
* At the end of the cooking time, add a little bit of vinegar and stir well.
* Add more pepper and salt to your liking.
The pommes frites:
* Peal the potatoes and cut them by hand into frites. They don't have to be too thin: an ideal Belgian frites is 13 mm.
* Don't wash the pommes, because then you remove the starch.
* Heat the oil or fat on 140° Celsius.
* Bake the frites for the first time, but don't let them color.
* Cool down the frites by putting them on kitchen paper.
* Then heat your fat to 180°.
* Now bake the frites until they are colored and 'sing'.
* The baked frites again go in a bown with kitchen paper.
Serve your frites and stew with a bit of mayonaise. Enjoy!
No comments:
Post a Comment