Beer Recipes » Main dishes » Charcoal braised beef with Chimay Blue
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 stock
1 onion
100 gr (3.5 oz.) of wild mushrooms
1 half stick of cinnamon
2 slices of spiced bread
nutmeg
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 stock
1 onion
100 gr (3.5 oz.) of wild mushrooms
1 half stick of cinnamon
2 slices of spiced bread
nutmeg
Preparation:
Cut the beef into regular strips and braise on all sides.
Place in a casserole with the butter.
Sprinkle with sugar and allow to caramelise, 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.
Cut the beef into regular strips and braise on all sides.
Place in a casserole with the butter.
Sprinkle with sugar and allow to caramelise, 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.
Preparation Time: 20 min
Cooking Time: 2h 15 min
Source: http://www.chimay.com
