Cooking With Beer

It’s no Guinness floatSay it with me: “FRENCH Vanilla”., but here’s something I’ve had on the old hard disk for quite a few years …although I see that the Chimay people have it on their site now. I suspect I got it from a promotion of theirs, way back in the day–the file is dated from 1998. that’s always worked out well for me. Those monks are geniuses.

Charcoal braised beef with Chimay Blue

Serves: 4 persons
Preparation: 0 h 20 min
Cooking: 2 h 15 min
Type: Main dish
Cuisine: Belgium

INGREDIENTS

• 800 gr (1.75 lb.) of braising beef
• 50 gr (1.75 oz) of butter
• 100 gr (3.5 oz.) of sugar
• 0.33 l (11 fl.oz.) of Chimay Blue
• 0.25 l (8.5 fl.oz.) of veal stockYeah, right, like you have that lying around. I have used both beef and vegetable stock–it’s fine.
• 1 onion
• 100 gr (3.5 oz.) of wild mushroomsI have successfully used dried ones, which I’ve rehydrated for about a half an hour. I tend to use significantly more than the recipe calls for.
• 1 half stick of cinnamon
• 2 slices of spiced bread
• nutmeg

METHOD

Cut the beef into regular strips and braise on all sides. Place in a casserole with the butter.

Sprinkle with sugar and allow to caramelize, stirring frequently.

Place the onions and chopped mushrooms into the casserole.

Add salt and pepper.

Add the cinnamon, a few gratings of nutmeg and the spiced bread.

Add half the Chimay Blue and the “veal” stock.

Cover and leave to simmer for one hour and a half.

Add the remainder of the Chimay Blue. Continue cooking for 30 minutes until the meat is tender.