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BELGISCH STOOFVLEES

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 INGREDIENTS:

2 white onions
1kg beef cut into equal pieces
500ml beer of choice
2 bay leaves
2 twigs of thyme
1 clove
2 teaspoons of ‘luikse stroop’ – any kind of apple or pear syrup (you can fi nd it at Woolies or substitute with honey) 1 slice of brown bread
2 tbsp of mustard
Dash of vinegar
1 parsley stem
1 generous cut of butter OPTIONAL SIDE DISHES:
4 pieces of chicory
2 tbsp of mayonnaise
1kg potatoes to make fries
It can be put as a subhead under ingredients

 

METHOD:

The Potjie Peel the onions and roughly chop them.
Heat up your potjie over a medium fi re then add a tablespoon of butter.
Once the butter melts, add the onions to the potjie, ensuring that they don’t brown.
Meanwhile, heat a frying pan on the stovetop on medium to high heat and add a spoon of butter.
Sear the meat until you have a golden-brown crust. Add pepper and salt. Pay attention to not add all the meat at once to avoid losing too much moisture.
Add the meat to the potjie. Keep the grill pan going with the remaining oil from the meat and add your beer to the pan. Stir well until the beer begins to boil.