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Ingredientes
- 3 lb Chuck or possibly bottom round
- 1/3 lb Salt pork
- 5 lrg Onions, sliced
- 4 Tbsp. Butter
- 1 pt Gueuze* 1 c. beef stock
- 1 x Garlic clove, crushed
- 1 Tbsp. Vinegar
- 1 tsp Sugar
- 1 tsp Thyme
- 1 x Bay leaf Parsley
Direcciones
- By Steve Stroud
- *Gueuze is a mix of old and young lambic beers, that 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/fry onions in butter till transparent and lightly colored. Combine in a 4 qt casserole. Pour liquid from meat into a measuring c.. Remove the grease, then add in sufficient beef stock to make one c.. Render the balance of the salt pork and add in flour to make a roux. Add in stock and drippings and whisk and bring to a boil. Add in beer and bring to a boil again. When the mix is thick and smooth, add in the garlic, vinegar, sugar, thyme, and bay leaf. Pour it over the meat and onion mix and add in salt and pepper.
- Bring to a boil, then transfer it to a heavy covered casserole and bake it for two hrs at 325 degrees. Before serving, sprinkle heavily with minced parsley. Serve with plain boiled potatoes.
