Recipe: Beef stew with brown spiced biscuits & Grimbergen

Yes! We are famous for our beer, waffles and French fries… But another total classic is our Belgian stew. You can prepare it in many different ways (ask any Belgian grandmother …. ;-)) So today, I’m sharing one recipe to make it. It was my first time and it went really well! Only I had a bit of bad luck with the meat… sometimes it’s hard to get it soft.

But you have to take your time. You have to have a lot of patience, but your patience will be rewarded, believe me!

What do you need? (4 pers.)

  • 1 spoon of flower
  • a bit of butter
  • 30 cl Grimbergen Blond (BEEERR!!)
  • 1  spoon of mustard
  • 1 kilo beef
  • 4  small onions
  • lots of herbs!
  • pepper and salt
  • oil
  • 3 spoons bouillon
  • 50 g Speculaas (brown spiced biscuits)
 Heat the oil (small pieces) and put your onions in a big stew-pan on a low fire. Meanwhile, take another pan and put some oil and butter in it. Put it on a high fire. It has to be really hot before you put your meat in it. Then, bake your meat until it has a nice and crusty brown layer (it has to happen fast).
After that, put the flower on your onions and poor your beer on it. When that is done, you can add your meat. Also add some (25 cl) water, your herbs and bouillon.
Now you have to play the waiting came!!
You should at least let it on a really low fire for an hour and a half.
Then, you can add your brown spiced biscuits (crumb!) And of course some pepper and salt.

DELICIOUS!

Good luck! And let me know if you have questions…

Cathy

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Recipe: Westmalle Tripel & Rabbit

Hi everyone!

Today I’m trying something new.

I have heard rabbit and Westmalle tripel are a golden combination.
So of course I have to try it. It sounds delicious!
It’s not so difficult. Just follow these steps:

1. Put some salt & pepper on the rabbit. Bake your rabbit on both sides till it’s brown (in butter)
2. Bake your vegetables: onions, garlic, celery, carrots…
3. Add your vegetables to your rabbit. Add some spices (of your choice), your westmalle beer and some dried apricots.
4. Let it cook for some time.

TIP: It always tastes better the next day!

Succes, C.

Westmalle Tripel & Rabbit