4
Flemish veal hot pot
30 - 60 minutes
brisket of veal
*
pot-roasting
Preparation
Cut the veal brisket into decent sized chunks. Skin the onion and chop it finely. Heat the oil and the butter and brown the meat. Add the onions and fry until light brown.
Heat the stock, add it to the pan, and add salt, pepper, all the herbs and the mustard. Scrape the carrot and slice it. Chop the washed blanched celery, and add the carrot and celery to the pan. Stir in the beer and braise for 45 minutes with the lid tilted on the pan.
Mix together the flour, the honey, the brown sugar and the cream, stir the mixture through the stew and bind the sauce over a low heat.
Serve with boiled potatoes and haricot beans or runner beans.
Tips:
* Try a different type of beer.
* Use syrup or 1 thick slice of spice cake instead of the honey and sugar.
Ingredients
- 750 gr. brisket of veal
- 2 onions
- 2 tbsp. oil
- 50 gr. butter
- 2 dl. veal stock
- salt, pepper
- 1 tsp. paprika powder
- ½ tbsp. freshly chopped thyme or
- 1 tsp. dried thyme
- 1 bayleaf
- 1 sprig rosemary
- 6 juniper berries
- 1 tbsp. mustard
- 1 carrot
- ½ head of blanched celery
- 1 bottle cherry beer
- 1 tbsp. honey
- 1 tbsp. brown sugar
- 1 dl. cream
- 1 tsp. flour
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