Belgian Beer Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 4 hrs |
| Total Time | 4 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 kg beef (e.g. braised beef, boiled beef or goulash)
- 6 medium onion (s)
- 3 bottles beer (preferably sweet from Belgium or e.g. black beer)
- 4 tablespoon sugar, brown
- 4 slices bread (rye bread)
- 1 tablespoon mustard, medium hot
- 1 tablespoon mustard, sweeter
- 2 tablespoon clarified butter
- 4 bay leaves
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Roughly dice the beef and the onions. Sear both in clarified butter, season with salt and pepper. Add the brown sugar. Then slowly pour in the beer, it should be more than just covered. So take a lot of beer.
- Brush the rye bread (large slices) with the two types of mustard. When the beer boils up, place the bread on top with the mustard side down and put the stove on a low flame. Add a few bay leaves.
- Put the lid on, but don`t close it, it should stay open a little. Let simmer on a low flame for 3 - 4 hours. Stir occasionally and press the bread down.
- Season to taste, if necessary add more sugar. The flesh almost falls apart after time. I eat this dish with red cabbage and boiled potatoes.
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