Ingredients: 2 onions, 650 grams beef, salt, pepper, flour, 100 ml stock, 1 bottle brown beer, 1 bay leaf, thyme, ground cloves, 2 slices brown bread, mustard,
Number of persons: 4
Fry 2 chopped onions until golden brown in hot butter. Remove the onions from the pan. Cut 650 grams beef into cubes and season with salt and pepper. sprinkle with flour. Fry the meat brown. Add the onions. Add 100 ml stock and 1 bottle brown beer. Add a bay leaf, some thyme and clove powder. Spread 2 slices of brown bread (without crusts) with mustard. Put the bread in the flesh. Leave to simmer for 2 hours. Stir the beef thoroughly until the bread is mixed with the sauce. Remove the bay leaf out. Season with salt and pepper when needed. Enjoy!
Ingredients: 1 pork tenderloin, salt, mustard, 1 bottle Duvel beer, 1 stock cube, 50 ml water, 50 ml cream
Number of persons: 2
Tie the tail of the pork tenderloin down so it has everywhere the same thickness, cut in half. Sprinkle with salt and grease the pork tenderloin with mustard. Place the pork tenderloins in a sealable container. Pour in a bottle of Duvel beer. Let the pork tenderloins marinate for 2 hours in refrigerator. Cook the pork tenderloins around brown in hot butter. Add half the marinade on the pork tenderloins. Crumble a stock cube over and add 50 ml water and 50 ml of boiling cream. Let the sauce thicken slowly in 20 minutes. Serve pork with sauce. Serve with fries and a salad. Enjoy!
Ingredients: 500 grams beef, salt, pepper, ground cloves, flour, 1 onion, 1 tablespoon sugar, 1 carrot, 250 grams mushrooms, 1 tin tomato puree, 1 bottle dark beer, 1 beef stock cube,
Number persons: 2
Season 500 grams diced beef with salt, pepper, ground cloves and flour. Fry the diced beef around brown in hot butter and then scoop it from the pan. Bake 1 sliced onion with 1 tablespoon sugar in 10 minutes on medium heat until brown. Add 1 sliced carrot and 250 grams sliced mushrooms in quarters. Stir fry until the mushrooms have softened. Add 1 can of tomato puree and 1 bottle dark beer. Bring just to a boil. Crumble a beef stock cube over and then reduce the heat. Put the nbeef back in the pan. Allow to simmer for about 2 to 2 1/2 hours on low heat with the lid on the pan. Serve with potatoes. Enjoy!
Ingredients: 1 bottle beer, salt, pepper, 3 slices of gingerbread, 1 tablespoon honey, 2 pork chops,
Number of persons: 2
Make at least 4 hours in advance, a marinade of 1 bottle of beer with salt, pepper, 3 slices crumbled gingerbread and 1 tablespoon honey. Marinate 2 pork chops in it. Cover it well and put it cool in the refrigerator. Bake the pork chops brown on both sides in hot butter. Remove the chops from the pan. Pour the remaining marinade in the pan and leave to cook to thicken by half. Put the chops back into the pan and let it gently simmer for about 15 minutes until done. We ate beans and fries with it. Enjoy!
Ingredients: 1 shallot, dried sage, parsley, 1 tablespoon mustard, 2 beef escalopes, salt, pepper, coburger ham, 2 onions, 1 bottle dark beer,
Number of persons: 2
Preheat the oven to 180 degrees. Make a mixture of 1 chopped shallot, dried sage, parsley and 1 tablespoon mustard. Season 2 beef escalopes with salt and peper. Spread each beef escalope with the mustard mixture. Roll the beef esclopes and fold them with coburger ham. Tie with kitchen twine. Bake blind finches around brown in hot butter. Remove the blind finches from the pan and place them in an ovenproof dish. Bake in the remaining fat 2 chopped onions on medium heat until the onions are light brown. Add 1 bottle dark beer and let the alcohol evaporate. Pour the beer sauce in the ovenproof dish. Place the ovenproof dish about 20 minutes in the preheated oven. Serve with baked potatoes and a salad for example. Enjoy!
Ingredients: 500 grams beef roast, salt, pepper, 2 onions, 2 tablespoons flour, 1 bottle of dark beer, 400 ml beef stock, 1 carrot, 2 sprigs thyme,
Number of persons: 3
Bake in hot butter 500 grams diced beef roast brown with 1 chopped onion. Season to taste with salt and pepper. If the diced beef roast is brown add 2 tablespoons flour and fry briefly. Pour in 1 bottle dark beer and let the alcohol evaporate while stirring. Add 400 ml beef stock, 1 chopped carrot and 2 sprigs of thyme. Bring all to boil, then lower the heat and let it simmer for about 2 hours with the lid on the pan (not closed entirely). Add as needed any more water if it is too dry. Serve with potatoes. Enjoy!
Ingredients: 6 slices bacon, 1 bottle dark beer, 2 steak, salt, pepper, 150 grams mixed mushrooms, 175 grams button mushrooms, 100 ml beef stock,
Steak wrapped in beer-bacon:
Lay 6 slices ontbijtspek in a bowl and pour 1 this brown beer bottle. I choose this time for a bottle Maredsous beer). Cover the dish and leave to marinate for at least an hour in the refrigerator. Preheat the oven to 180 degrees. Put each on steak to 3 slices bacon and bind it down with kitchen twine. (set the beer aside, you need this for the mushroom sauce). Season the steak with salt and pepper. Cook the steak at both sides to brown in hot butter. Place the steak in an ovenprppf dish and put the ovenproof dish about 8 minutes in the preheated oven.
Bake in hot oil 150 grams sliced mixed mushrooms and 175 grams button mushrooms until the mushrooms are tender. Add 100 ml beef stock and the beer (left from the steak). Bring to the boil so it thickens slightly. Place the steak on a plate. Shovel the mushroom sauce over it. Serve with the Suisse potato pancakes and a salad. Enjoy!