Monday, May 26, 2014



One pound of stew meat, chunk cut.
Two onions, chopped.
One cup brown ale.
Half a cup meat stock.
Two or three bay leaves.
Two or three cloves.
One or two star anise.
Pinches of nutmeg and dry ginger.
Two TBS flour.
One or two TBS sugar.
A hefty jigger of malt vinegar.
Salt and pepper.
Fresh herbs to finish.
Olive oil.

Salt and pepper the meat. Heat olive oil in a pan, add the meat, and brown it. Put the onion in and cook till golden. Sprinkle the flour over and stir to incorporate and colour. Add the liquids, sugar, and spices, once it bubbles turn the heat low and simmer for an hour or so.
Stir to prevent burning.
Throw some chopped parsley and chervil or chive on top.

Serve with plainly dressed vegetables and potatoes or steamed rice.

If you're from Louisiana, use brown roux instead of strewing the flour into the pan.
Traditionally, people would use one or two slices of peperkoek (a swemi-sweet rye cake) or stale brown bread to make the sauce thicker instead of flour. You can do that, but why?

Wherever you are from, have chilipaste ("sambal") on the side.

Originally posted here:

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