For ➍800 g fricassee of veal, cut in chunks
1 bottle Vanderghinste Oud Bruin beer
20 cl veal stock
50 g mustard
pepper, salt, thyme & bay leaf
50 g butter
1 large onion, chopped
1 fennel, chopped
1 tomato, concasse*
10 g chopped dill
25 g flour
pommes château
Brown veal meat in butter. Season with salt and pepper. Sift the flour over it and mix.
Pour the beer over the meat, which sould be covered. Add the onion, and fennel and thyme and bay leaf to it.
Bring to the boil and simmer for 1 h.
Add the veal stock to boil and cook for 1 m, add the mustard to it.
Add the tomato and chopped dill.
Serve with pommes château.
Pour the beer over the meat, which sould be covered. Add the onion, and fennel and thyme and bay leaf to it.
Bring to the boil and simmer for 1 h.
Add the veal stock to boil and cook for 1 m, add the mustard to it.
Add the tomato and chopped dill.
Serve with pommes château.
*Peel the tomatoes (dip them in hot water for 1 m to remove the peel easily. Discard all pits and juice, and keep the out shell. Cut into small pieces.
'Ouden tripel' was the first beer brewery Vanderghinste from Bellegem in Flanders created in 1889. It is a red ale with mixed fermentation, typical for the South of province of West Flanders. This oud bruin (old brown) beer is made of barley malt, wheat, caramel malt, hops and water. Then lambiek is added to have a slightly sour, refreshing taste. In 2012 the old name Vanderghinste Oud Bruin was reinstalled, with new labels and marketing.
