| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Chuck or bottom round |
| 1/3 |
lb |
Salt pork |
| 5 |
lg |
Onions; sliced |
| 4 |
tb |
Butter |
| 1 |
pt |
Gueuze* 1 cup beef stock |
| 1 |
|
Garlic clove; crushed |
| 1 |
tb |
Vinegar |
| 1 |
ts |
Sugar |
| 1 |
ts |
Thyme |
| 1 |
|
Bay leaf |
|
|
Parsley |
INSTRUCTIONS
[From an old issue of Alephenalia (Merchant du Vin newsletter]. Contributed
by Steve Stroud
*Gueuze is a mixture of old and young lambic beers, which are a
spontaneously fermenting style of wheat beer unique to Belgium.
Render half of salt pork. Cut beef into 2 inch chunks and brown in pork
fat. Saute onions in butter until transparent and lightly colored. Combine
in a 4 quart casserole. Pour liquid from meat into a measuring cup. Remove
the grease, then add enough beef stock to make one cup. Render the balance
of the salt pork and add flour to make a roux. Add stock and drippings and
whisk and bring to a boil. Add beer and bring to a boil again. When the
mixture is thick and smooth, add the garlic, vinegar, sugar, thyme, and bay
leaf. Pour it over the meat and onion mixture and add salt and pepper.
Bring to a boil, then transfer it to a heavy covered casserole and bake it
for two hours at 325 degrees. Before serving, sprinkle heavily with chopped
parsley. Serve with plain boiled potatoes.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998
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