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Tag Archives: Moinette Brune

Classic Carbonnade Flamande

Flour, salt and pepper to coat beef
2 pounds boneless chuck in 2 by 3 chunks
1/4 pound lean bacon thickly sliced and cut in chunks
2 tablespoons butter
3 large onions, thinly sliced
1 teaspoon sugar
1 tablespoon Dijon mustard
1 bay leaf
1 half bottle (350 ml) of Moinette Brune or Witkap Dubbel

Yields: 4 servings

Combine flour, salt and pepper, and dredge the beef in the mixture. Cook bacon in a skillet. Transfer bacon to a casserole dish and pour off all but 2 tablespoons of the fat. Add butter.

Brown onion in fat and transfer it to the casserole dish.

Brown the meat on all sides with mustard and add it to the casserole dish, together with bay leaf, thyme and Moinette Brune or Witkap Dubbel beer. Simmer covered over low heat until the meat is tender – about 45 minutes to 1 hour. Serve hot, with plain boiled root vegetables and the beer.

Belgian Beef Stew with Moinette Brune

Recipe Credit: The Phoenix, Oneonta, NY Ingredients: 1 tablespoon salt 1 teaspoon pepper 1 bay leaf 1 jar (5 ounces) prepared horseradish 1 cup Moinette Brune 8 small potatoes, cut into

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halves 8 medium carrots, cut into fourths 1 medium onion, chopped 2 1/2 pounds beef roast bottom Cook beef in Dutch oven over medium heat until brown. Reduce heat and sprinkle beef with salt and pepper. Spread horseradish over both sides of the beef. Add Moinette Brune and enough water to cover meat. Heat to boiling, then reduce heat and cover. Simmer on top of range or cook in the oven at 325 degrees F for 2 1/2 hours. Add veggies, cover and cook one more hour. Remove meat and place on warm platter. Gravy: Skim excess fat from broth. Add enough water to broth to measure 2 cups. Shake 1/2 cup cold water and 1/4 cup flour in a tightly covered container. Stir gradually into broth. Heat to boiling, stirring constantly. Serve with beef.