Beef stew (Rundsstoofvlees)
Serves 6 | Cooking time: 3 hours
Fry the meat nicely brown in butter and season with salt and pepper
Cut the onions into half rings and fry until nicely browned
Deglaze the pan with the Grimbergen double in each case
Put the meat and onions together with the beer in a large cooking pot and set just below (if necessary, add a little water or brown stock)
Spread the gingerbread with mustard and put on the meat
Let it cook under cover until the meat almost falls apart
Finish with brown sugar, pepper, salt and bind with a little brown roux
Serve with fresh fries and salad
2 kg graft
2 large onions
Bay leaf
Pepper and salt
Grimbergen Double Ambrée
Mustard
Gingerbread
Brown sugar
Brown roux
SERVE WITH GRIMBERGEN DOUBLE AMBREE
The dark-coloured ale with the bittersweet flavours of caramel and dried plums works wonders with the earthy and hearty flavours of the beetroot salad.
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