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Flemish stew with Trappist beer

Typical Flemish classic by Peter Goossens.

Preparation time xx minutes .. Rising xx minutes .. Baking xx minutes

INGREDIENTS .. 4-6 pers

  • 2 cups brown veal stock
  • 2 pounds pork cheeks
  • 150 g milky butter
  • 2 tbsp olive oil
  • 2 finely chopped onion
  • 2 PL flour
  • 2 cloves crushed garlic
  • 2 sprigs of thyme
  • 2 bay leaves
  • 1 thick cut white bread
  • 2 tbsp sharp mustard
  • 1 bottle dark Trappist
  • pepper & salt
  • 1 pound fries


Remove the membranes of the pig cheeks and season with salt and pepper. Put the olive oil with half the butter in a casserole and color herein the pork cheeks on both sides. Remove the cheeks from the pan and keep warm.

Pour the fat from the pan, melt the remaining butter in the same pan and cook the onion. Put the pork cheeks there, but still keep the gravy aside. Add the flour, stir well and add the garlic, thyme and bay there. Spread the cut bread with mustard and place in the pan.

Pour the beer and the remaining gravy from the pork cheeks with it. Add to the long distance, put the lid on the pan and cook for about 90 minutes on a medium heat pretty soft. Remove the lid from the pan and let the stew boil down to the desired thickness. If necessary to taste with salt and pepper.
Bake the fries:

Make the fries and bake at 356°F.

The secret of Peter Goossens’ perfectly cooked fries is the use of two fryers. A tip for real fries freaks. Fries get a delicious traditional taste them first to ossewit poaching. Nice crispy fries again when they afterwards afbakt in oil at high temperatures, such as peanut oil.

Divide the stew into 4 warmed plates, garnish with freshly baked fries, homemade mayonnaise and a handful of watercress.

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