Brabantse witlooftaart (Belgian endives' tart)

For ➍*
2 onions, peeled & chopped finely
5 stalks witloof/endives**, cut into 4, lengthwise***/****
150 g bacon, cubed
2 eggs
5 cl milk
100 g Gruyère (or Emmental) cheese, grated
1 pack puff pastry
nutmeg
salt & pepper

Preheat oven to 200°C. 
Beat the eggs and season to taste. Add the milk and half the cheese.
Line a baking tin or dish with baking paper. Put the pastry in, puncture with a fork.*****
Spread the the vegetables into the tin, crossing the witloof leaves. Put the bacon on top. Pour the egg mixture over.
Sprinkle the remaining cheese on top.
Put in the oven for 40 m.
Serve with a small green salad.

*For a smaller tart (for 2 or as a starter or snack), use 3 endives, 75 g bacon. Use the same amounts for the sauce and cheese.

**Use the best quality witloof available, avoid hydroculture witloof. 
***If wanted, you can add 2 stalks blanched celery (or leek), cut into small pieces.

****If wanted, you can stew the vegetables for 1 or 2 m with  a little bit of butter.

*****If wanted, pre-bake the pastry.

Varkenshaasje met bloemkool (Pork tenderloin with cauliflower)

For ➍
700 g pork tenderloin
butter
salt & black pepper
Blackwell sauce
10 potatoes
1 cauliflower*

Season the tenderloin with salt and black pepper.

Preheat the oven to 160°C.

Heat a frying pan with a lump of butter in it. Once the butter is foaming, place the meat in the hot pan. Sear the meat to form a crust, so the juice of the meat does not escape. To avoid burning the butter, turn the heat to medium, or put in a lump of fresh butter. Make sure the meat gets get a golden brown on all sides.

Put meat in an ovenproof dish and cook further in the oven for 8 to 10 m at 160°C.**

Pour off excess drippings from the meat. Use the same skillet to prepare the sauce. The burnt leftovers will provide extra flavour.

Remove the meat from the oven. Put on an inverted plate, cover with foil and let meat rest 10 m.

Peel the potatoes and cut into large pieces. Cook them in the steam or boil them in lightly salted water (18 to 20 m).

Cut the cauliflower into florets, rinse the vegetables well and steam them until tender.

Cut the meat into 2.5 cm slices. On each plate, put a few cauliflower florets few and a few potatoes. Arrange a few slices of pork and spoon over some sauce.

*Or use green beans. or replace with mustard braised Brussels sprouts.
**Or lower the heat. Cover the pan and cook further for 10-15 m.

Waterzooi van hondshaai & saffraan (saffron waterzooi of dogfish)

For ➍
600 g dogfish, cut into 5 cm pieces [or firm white fish like cod]
1 l fumet*
2 stalks leek
4 stalks celery
1 fennel
3 onions
2 cloves garlic
1 tbs olive oil
3 sprigs thyme
3 laurel leaves
4 capsules saffron powder (or threads)
a splash vermouth​
15 cl cream**
1 tbs soft butter***
1 tbs flour***
a few twigs chervil
sourdough bread
pepper & salt

Heat the fish fumet.
Clean the leek, celery and fennel and cut them into rough pieces.
Peel the onions and cut them roughly.
Peel the garlic, press into pulp.
Heat the olive oil in a large pan. Fry the onions. Add the leek, celery and fennel. Simmer for a while. Add the garlic pulp.
Put the pieces of fish on the vegetables.
Add the thyme, laurel and saffron. Mix carefully, add a splash of vermouth.
Pour the hot fumet over the fish. Add the cream.**
Add freshly ground pepper and salt.
Let the waterzooi boil on a gentle fire for about 5 m.
Knead the butter and the flour into an even mixture.***
Stir some of the mixture under the cooking liquid to bind the sauce.*** [ Add some more if necessary].***
Continue to simmer for another 10 to 15 m.
Check a piece of fish whether it is done.
Sprinkle with soms chervil. Serve with sourdough bread.

*Use less if you want a thicker sauce without butter or flour.*** Be sure the fish is covered with liquid.
**Use soy replacement product to avoid real cream.
***Omit if you want. Make the sauce thicker by reducing the amount of fumet. See (*).

Cold melon soup with Ganda ham

For ➍
1 ripe cantaloupe melon 1 kg
juice of 1 orange
juice of a ¼ lemon
½ ts sea salt
½ ts pink pepper*
sugar**
4 slices Ganda ham, cut in ribbons***

Peel the melon. Purée the meat. Mix juices through it. Add salt, pepper and sugar to taste.
Refrigerate for a few h.
Spoon ¼ of the ham through the soup. Serve and decorate with the rest of the ham.
(Add a few ice cubes).

*Or use shichimi togarashi mix
**optional
***Use Parma ham instead.

Dry-cured Ganda ham is made near Ghent and is considered to be as tasteful as the Parma.

Zomersmeus (mashed potatoes with tomatoes & North Sea shrimps)

For ➋
handfull basil, chopped
125 g cherry tomatoes, halved
⅓ lime, juiced
10 cl sour cream
250 g unpeeled North Sea shrimps @ room temperature
2 big potatoes, unpeeled* & washed
½ kg coarse salt
olive oil
pepper

Preheat the oven to 180 ° C.
Put the coarse salt in a thick layer on an oven plate.
Wash and dry the potatoes. Place the potatoes on the salt layer. Cook them cook in the oven for about 30-45 m.*
Meanwhile, peel the shrimps.
Remove the potatoes from the oven.
Heat a generous amount of olive oil in a (stew) pan over a low heat. Do not let the oil get too hot. Halve the baked potatoes and spoon out the mash.
Put the potatoes in the pan with oil and crush it with a fork. Make sure the potatoes do not bake. Season with pepper and add the sour cream, lime juice and possibly a small splash of water.
Stir the cherry tomatoes and the chopped basil leaves in the potatoes just before serving.
Divide the potatoes over the plates. Sprinkle the shrimps over the potatoes.

*Or just cook or steam  the (peeled) potatoes until soft with a bite in a traditional way.

**Or slice a coeur de boeuf tomato. Sprinkle with olive, salt & pepper.

This is a summery variation on a classic Flemish dish smeus.

Groene waterzooi met kabeljauw (green Flemish cod stew)

For ➋
2.5 cl full cream
pinch bicarbonate
½ bunch curl parsley, rinsed
1 bunch watercress, rinsed
2 pieces cod fillets (about 200 g each)
1.5 laurel leaves
1 twig thyme
½ zucchini, unpeeled, diced
1.5 stems celery, cut into 1 cm pieces
½ stalk leeks, cut into 1 cm pieces
dash olive oil
½ clove garlic, crushed into pulp
½ onion, finely sliced
300 g potatoes, diced
½ l fish fumet
pepper & salt
50 g samphire (optional)

Heat 4 dl of fish fumet.
Bring water to a boil in a jar and add a pinch of baking soda to preserve the green color of the herbs.
Add the parsley and the watercress (keep some watercress apart for decoration). Boil for 5 m. Scoop the greens with a slotted spoon from the liquid and collect everything in the cup of the blender.
Add a dash of the cooking liquid and puree the spices in the machine. Let the appliance run for a long time, until you have a fine pureed sauce.
Pour a dash of olive oil into a large pan with a raised edge. Heat the oil on a medium heat.
Put the potato in the pot. Simmer briefly (or until the potato turns opaque, probably 5-10 m). Add the onion chips, then the garlic pulp. Heat for a few m. Lower the fire, stirring occasionally.
Add leeks and the celery to the pot, raise the heat a little higher and stir.
Add the zucchini and simmer.
Add the leaves of laurel and the sprigs of thyme. Season the stew with freshly grinded pepper and a pinch of salt.
Pour the warm fish fumet into the pot, until the pieces are covered for ¾. Bring everything to the boil, preferably under the lid.
A few m later, put the portions of fresh cod on top of the steaming hot waterzooi. Put the lid back on the pot and let the pieces of fish poach for 5 m on medium heat. Turn the pieces of cod and leave the fish in the simmering stew for another 3-4 m. Pierce the fish to check the doneness. Do not overcook the noble cod.
Remove the pieces of cod from the pot and set aside for a moment.
Remove the sprigs of thyme and the leaves of laurel from the stew. Pour a little cream, followed by the green herb sauce of watercress and parsley.
Stir, taste and add enough pepper from the grinder and a pinch of salt.
Optional: stir the samphire in some oil for 1-2 m)
Serve a portion of vegetables with potatoes in the soft green sauce in a deep plate.
Place a piece of cod on top and finish the plates with a tuft of fresh watercress. (Optional: add some samphire for a more salty taste).

Sint-Jacobsschelpen met witloof & prei (scallops with endives & leeks)

For ➍
200 g scallops
3 endives
2 stalks leek
2 shallots
100 g butter
salt & pepper
1 glass of white wine
100 g grated Gruyère

Clean and chop leeks, endives and shallots.
Put some butter in a pan. Add the vegetables and let them braise slowly.
Season with pepper and salt.
Braise the scallops in butter, white wine, pepper and salt for 15 m on gentle heat.
Add vegetables and mix well.
Fill empty scallop shells with the mixture, sprinkle grated cheese over them.
Lightly grill for some colour.
Or put some of the vegetables in a little heap on each plate. Top with the scallops. Omit the cheese and grilling.

Read the braising endives without water tip. Read the cooking endives @ microwave tip.
Read the related scallops & endives recipe.

Fazantenfilets op zijn Brabants (Flemish pheasant fillets with endives)

For ➍
4 pheasant fillets, skinless
4-6 endives, finely cut
2-4 tbs fond
cream
savoy or turnips mash

Brown the fillets in a well heated pan. Lower the heat and cook the fillets for 5 more m.
Meanwhile sautée the endives in a little butter in another pan on medium heat. After 5 m, add the fillets and the fond. Cover and cook for 5 more m. Add the cream and thicken the sauce for a few m.
Put the fillet on a plate with some sauce.
Serve with a mash of savoy or turnips.

This a simple and quick version of a tradtional Brabant recipe. Read the similar elaborated recipe with guinea fowl.
Read the braising endives without water tip.
Read the cooking endives @ microwave tip.

Parelhoen met witloof & Trappist (guinea fowl with endives & beer)

For ➍
1 guinea fowl (1.5 kg)
salt & pepper
50 g bacon, cubed or sliced
50 g butter
10 shallots, sliced
3 dl Belgian beer, white or blond, blond Trappist recommended*/**
1 ts thyme
3 juniper berries
2 sprigs parsley
1 ts sugar*
6 endives***

Rub the guinea fowl with salt and pepper.
Heat the butter in a pan and bake the bacon for 5 m. Remove the bacon and brown the guinea fowl in the fat. Remove fowl and brown the shallots.
Add beer, thyme, laurel, berries, parsley (and sugar*). Mix.
Add bacon and heat the mixture.
Add the guinea fowl and let it stew on low heat for 45 m.
Heat some water to cook the endives for 10 m.
Add vegetables to the guinea fowl for the last 10 m of the cooking.
Remove the fowl and vegetables. Thicken the sauce, push through a chinois.
Cut guinea fowl into pieces. Put a piece on a warm plate with some sauce and with vegetables. Serve with boiled potatoes*** and blond Trappist beer.

*When using white beer or blond Trappist, don't add sugar. Blond Trappist should be a triple, like Westmalle or Leffe. When Belgian beers are not available, use pale ale instead...
**Add 10 cl fond de gibier to make a smoother sauce.

***Do not use hydroculture endives for a better taste. To have a smoother sauce, cut 1 additional endive into small chunks and put in the sauce from the start.
***Or serve with parsnip mash.

Trappist monasteries were founded by the Cistercian monastery of La Trappe in medieval France. Of the world's 171 Trappist monasteries, only 7 produce beer. 6 of them are in Belgium, brewing the highly valued Trappist following strict prescriptions.
Read the cooking fowl tip. Try the quick version. Read a classic recipe to braise the endives.
Read the braising endives without water tip.
Read the cooking endives @ microwave tip.

Risotto with rabbit

For ➍
4 rabbits legs
1 large onion
2 carrots
3 stalks celery
3 cloves garlic
rosemary (a few sprigs)
3 bay leaves
400 g crushed tomatoes (canned)
15 cl red port
1 dash of olive oil
250 risotto rice
2 large shallots
1 clove garlic
6 dl chicken or vegetable stock
20 g butter
80 g Parmigiano (block)
pepper & salt

Let the rabbit meat come to room temperature.
Preheat the oven to 200°C.
Peel the onion and chop in rather coarse pieces.
Peel the carrots and cut the two ends. Cut each carrot first longitudinally into two and then into thick half-circles.
Rinse the celery stalks and remove the bottom piece and leaves. Cut the vegetables into small pieces of 1 cm wide.
Take a large casserole dish and sprinkle the pieces of onion, carrot and celery in. Pour in a dash of olive oil.
Crush the cloves of unpeeled garlic and throw them between the vegetable pieces.
Rinse the thyme and rosemary. Add bay leaves. Spread the herbs on the dish with vegetables and mix.
Season the rabbit legs with ground pepper and salt. Arrange them on top of the vegetables and drizzle a little olive oil over the meat.
Slide the dish in the oven at 200°C and leave roast for 20 m.
Remove the dish with rabbit from the oven and reduce the temperature to 150°C.
Place the dish on the stove. Put a medium heat to simmer vegetables.
Once the dish is bubbling merrily add the left over port.
Let the alcohol evaporate. After 1 m, pour the tomato on the rabbit.
Cover with a sheet of aluminum foil and put on the oven for 45 m.leave them for about 45 minutes away in the oven at 150°C.
Meanwhile prepare the risotto.
Peel the shallots and chop them finely. Peel the garlic and crush.
Pour a little olive oil in a casserole over a medium heat. Fry the shredded shallots with the garlic pulp into the hot oil. Stir frequently.
Turn down the heat. Sprinkle the rice grains on top of the glassy bits of shallot. Pour broth over twice and place the lid on the pot. Let the rice yarn in peace, until the grains have absorbed all the liquid.
Add a knob of butter and let it melt.
Grate the Parmigiano, and stir it to melt in the risotto.
Taste the risotto and spice rice preparation with a little salt and pepper from the mill.
Spoon onto everyone's plate a big scoop of risotto.
Put a soft rabbit leg on top, flanked by a lot of vegetables and some sauce.

Read the tip on making a quick risotto.

Waterzooi met aardappelen (Flemish potato & chicken stew)

For ➍

500 g waxy potatoes
1 large farm chicken
1 onion
1 white part of leek
2 carrots
2 white parts of celery
2 dl cream
bouquet garni ( thyme, bay leaf parsley )
1 clove
salt & pepper
1 tbs cornstarch*

Divide the chicken in four. Pierce the onion with cloves. Then put the onion with the four pieces of chicken and bouquet garni in a large pot of water and bring to the boil .
Poach the fillets for about 30 m, the thighs for 45 m.
Peel the winter roots. Add to the chicken. Poach for 5 m.
Meanwhile, cook the peeled potatoes in plenty of salted water. Drain and keep warm.
Remove chicken, vegetables, onion and the bouquet garni from the water.
Reduce the sauce reduce until about 4 dl. Add the cream (and cornstarch*).
Season with salt and pepper.
Add the chicken, potatoes and vegetables.
Warm briefly and serve.

*Optional.

Vlaamse kippensoep (Flemish chicken soup)

For ➏
3 chicken thighs
2 onions, chopped coarsely
2 cloves garlic, chopped coarsely
3 carrots
2 leeks, chopped coarsely (keep 1 stem apart)
1 celery, chopped coarsely (keep a few stalks apart)
2 sprigs of thyme
3 bay leaves
5 crushed peppercorns
2 cloves
1 piece star anise
3 l water
50 g alphabet or vermicelli pasta or rice
200 g minced meat*
flour*

Clean the celery and leeks under running water.
Peel the carrots and cut ⅔ of them coarsely. Keep the rest aside.
Pour cold water into the soup pot. Add the vegetables along with the thyme and bay leaves . Bring the soup to a boil.
Crush the peppercorns in a mortar and put them in the pot, along with a pinch of salt .
Add the cloves and star anise.
Add the chicken thighs when the soup is boiling.
Let the soup simmer for 30-45 m.
Meanwhile cut the left carrots, leek and celery in brunoise , tiny cubes of approximately 2 x 2 mm.
Put the diced vegetables in a bowl.
Strain the chicken soup, to have a clear chicken broth. Let the thighs cool.
Sprinkle the brunoise vegetables in the chicken stock. Let the vegetables yarn briefly. Avoid overcooking.
Add the letter pasta. (Check the packaging for correct cooking time.)
Tear the meat  from the thighs. Cut into small pieces of equal size.
Add the chicken to the soup. Season the soup.
Serve with brown bread or toast.

*Optional.

Flemish baked cod

For ➍
4 cod slices, 250 g each
20 cl fish fumet*
2 shallots
100 g fresh white breadcrumbs
100 g butter
1 lemon
1 tbs herbs, chopped**
salt & black pepper, milled

Preheat oven to 180°C. Peel and chop shallots. Peel lemon and discard white rims. Slice into rounds.
Spread shallots on the bottom of a buttered oven-proof dish as a bed for the cod.
Add salt and pepper, cover cod with breadcrumbs. Put lemon slices on top.
Put in oven for 25 m at 180°C.
When ready, keep fish warm and pour cooking juicess in a saucepan.
Add butter to the juices on low heat. Mix in the herbs.
Serve with boiled potatoes and a blond Belgian beer.

*Replace ¾ of the fumet by a Belgian blond beer to have a less fishy taste.
**The so-called fines herbes: 1 stalk parsley, 3 stalks chervil, 3 stalks chive...

The culinary traditions of Flanders, the northern part of Belgium, have been influenced by several occupying foreign states, from Rome to Burgundy to Spain and Austria. This dish reveals a medieval Burgundy origin.

Vlaamse asperges (contemporary Flemish asparagus)

For ➍
800 g white asparagus
6 eggs, hard boiled & chopped
handfull parsley, chopped
100 g butter, salted
salt & pepper & nutmeg

Clean and peel the asparagus. With a thin or julienne peeler, cut the asparagus into thin wisps.
Bake the asparagus in the butter. Add the eggs and parsley.
Add salt, pepper and nutmeg.
Serve with a dry white wine, e.g. sauvignon blanc or verdejo.

This recipe is a more contemporary version of a classic Belgian course.
Read microwave or steaming tip on cooking asparagus.

Kalfsfricassé met Oud Bruin, mosterdcrème & venkel (Flemish veal & beer stew)

For ➍
800 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.

*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.

Aardappelsalade met gerookte haring (Flemish potato salad with smoked herring)

For ➍
600 g new potatoes
½ lemon, juice & zest
1 tbs good wine vinegar
3 tbs olive oil
2 tbs capers
1 ts horseradish relish or 1.5 cm fresh* horseradish
15 cl full cream
1 bunch dill
1 bunch radishes
300 g smoked fish fillets, smoked herring or trout or mackerel
some watercress or purslane (optional).

Scrub the potatoes under running water.
Boil them unpeeled in salted water.
When the potatoes are done, drain and cut into 2 (or 4 if big). Mix them, when they are still hot, with the vinegar, olive oil, capers and a squeeze of lemon juice.
Cut the radishes into thin slices, chop the dill and pull the smoked fish into pieces. Mix with the potatoes and season with pepper and some salt.
Whip the cream. When the cream is stiff, add pepper, salt, grated zest of ½ lemon and horseradish (add 1 ts horseradish from a jar, grate about 1.5 cm fresh horseradish).
Serve the salad with some watercress or purslane and a generous scoop of cream.

This is a re-creation of a classic recipe from an inexpensive workers' restaurant in Ghent. The original recipe might have been inspired by the classic French hors d'oeuvre harengs pommes à l'huile.

Waterzooi van Vlaamse reus (Flemish rabbit stew)

For ➍
1 rabbit, in pieces (1 kg)
50 cl vegetable stock
25 cl dry white wine
1 branch thyme
2 bay leaves
cream
salt & pepper
4 potatoes, peeled & sliced
2 carrots, sliced lengthwise
2 leeks, sliced lengthwise
3 stalks celery, sliced lengthwise
1 fennel, sliced lengthwise

Put the rabbit pieces in a pan with water. Bring to a boil. When boiling, remove from the fire and move rabbit pieces to another pan.*
Add the stock and wine. Add water to cover the meat. Add thyme and bay leaves. Cook on low fire for 45 m**. (Add water if necessary).
Meanwhile, steam or microwave the vegetables*** al dente****. Keep warm.
Remove the pieces of rabbit from the pan and keep warm.
Bring the cooking liquid to a boil and reduce to ⅔*****. Add a bit of cream, add salt & pepper and bring to a boil.
Add the rabbit and vegetables, stir and heat without boiling.
Serve in a warm serving dish. Have a dry white wine (s.a. Pinot Gris) with it.

*Brown the pieces of rabbit instead of boiling.
**When using rabbit fillets, reduce to approx. 20 m and use less liquid.
***Add a few sliced onions to the vegetables.
****20 m should be enough for al dente.
*****Or reduce and use a few tbs for the sauce.

Ajuinsoep (Flemish onion soup)

For ➍
400 g onions, sliced
2 shallots, sliced
200 g potatoes, sliced
80 g butter
1 l beef or vegetable stock
salt & pepper
a small glass of jenever (gin)*
(80 g Gruyère cheese**)

Melt the butter. Add onions and fry until golden. Add potatoes and stock. Simmer for 20 m.*** Add jenever, pepper and salt to taste.

Serve with toast.

*Optional.
**Optionally, preheat oven to 200° C. Put the soup in small serving cups, sprinkle with cheese and put in the over for 1 m. Or put cheese on toasts and brown in the oven.
***For a smoother soup, remove most of the onions and shallots, mix the soup and return the oignons.

Sint-Jacobsschelpen met witloof (scallops & endives)

For ➍
12 scallops, cleaned & dried
4 heads of chicory
2 knobs of butter
1 shallot, chopped finely
1 dl white wine
about 20 saffron threads
1 dash of cream
5 knobs of butter
1 tbs chopped chives
coarse sea salt
salt & pepper

Put the cleaned endives in a pot with a thick bottom. Add salt. Add a splash of water until the chicory is covered for ⅓. Add a knob of butter. Put the lid on the pot and let it simmer gently. Turn the endives after 15 m.  Let simmer gently for 15 m.
Melt a knob of butter in a pan. Add the shallots. Cook for 3 m without browning.
Add the white wine and let boil 10 m or until volume is reduced to  ¼.
Turn up the heat under the endives to high. Remove the cover. Allow the moisture to evaporate and brown the endives on both sides.
Put a dash of cream and the saffron to the sauce. Bring to the boil. Add 4 knobs of butter (1 per person) and melt on low heat. Remove the sauce just before the boiling point. Add salt and pepper and shake the pan  nicely to bind the sauce.
Pepper the scallops.
Cook the scallops over high heat in a pan with non-stick coating for 2 m per side.
Put the scallops and chicory on the plates. Draw a dash of sauce around. Garnish with chopped chives.

Read the braising endives without water tip, the cooking endives @ microwave tip and on cooking (frozen) scallops. Read a quicker version or the related scallops with endives & leek recipe.

Lamsstoofpot met geuze (Flemish lamb stew with gueuze)

For ➍
1.5 kg lamb shoulder (boneless)
butter
salt & pepper
2 onions
1 clove garlic
2 tbs flour
75 cl traditional Belgian gueuze
bouquet garni
4 carrots
4 turnips*
500 g potatoes
6 endives
150 g pickled onion
1 tbs powdered sugar
1 tbs chives, finely chopped

Cut the lamb into strips. Brown in butter. Season with salt and pepper. Cut onions finely, sauté with garlic. Sprinkle with flour, add to the meat. Add beer and bouquet garni. Bring to a boil and simmer for 70 m on low heat.
Dice carrots, turnips, potatoes and endives. Peel the pickled onion. Caramelise all vegetables in butter and sugar. Add to the meat. Cook for another 15 m. Season to taste and remove bouquet from the pan. Sprinkle with chopped chives..
Serve with winter vegetables like celery and potatoes.

*Replace with parsnips.