Veal neck and Malle Babbe beer stew with an autumnal garnish

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal neck

Difficulty: ***

Cooking methods: stewing

Source: Culinaire Saisonnier

Preparation

Soften the onions in a casserole dish, add 400 ml of beer and briefly cook off the alcohol. Cut the veal neck into strips or cubes of 15 to 20 mm and sautée them in a hot frying pan. Add them to the casserole dish along with the bay leaves, lemon zest and some freshly ground pepper and leave to simmer for 90 minutes. Remove the meat and the bay leaves from the pan, add 200 ml of veal stock and reduce by half. Season with salt and a little extra beer and thicken slightly.

Peel and dice the potatoes, just cover them with water, add the sliced garlic, thyme, rosemary and a little salt and lightly boil until cooked. Heat the milk, cream and butter in a small saucepan. Drain the potatoes, remove the herbs and then pass through a potato press. Mix the milk and cream through the mash. Briefly stir-fry the sprout leaves and leek over a high heat in a teaspoon of walnut oil, then stir it into the mash along with the endive and tomato and season to taste.

Briefly fry a few small mushrooms and season to taste. Place a small ring on the plate and fill it with the stew, then place a bigger ring around it and fill it with the mash. Remove both rings and arrange the mushrooms, dried fennel, dried cauliflower and cress around the edge as a garnish.

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Ingredients:

Sliced dried fennel
Sliced dried cauliflower
Beet leaves
Chanterelle mushrooms
Mixed cress

For the veal neck stew:

1 kg veal neck
2 bottles of Malle Babbe beer from Jopen
100 g chopped onion
Zest of 1/2 lemon
2 bay leaves

For the autumnal mash:

750 g Ratte potatoes
3 cloves of garlic
3 sprigs of thyme
1 sprig of rosemary
100 ml milk
100 ml cream
200 g butter
150 g sprout leaves cut into fine julienne
150 g endive cut into fine julienne
150 g oven-dried tomatoes cut into fine julienne (see below: For the oven-dried tomatoes)
150 g thinly sliced leek (white part)