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A special Belgian classic made of veal meat with gingerbread. Unbelievably tasty!
Preparation time 30 minutes .. Stewing 2 hours
INGREDIENTS .. 4 pers
- 500 g veal ragout
- 3 peeled onions
- 1 bay leaf
- 2 tbsp pear syrup
- 1 clove of garlic
- 1 dl apple vinegar
- 2 bottles Westmalle beer
- 2 peeled apples cut into chunks
- 1/2 l calf fund
- 4 slices gingerbread
- salt & pepper
FOR PUREE
- ½ kg peeled potatoes
- 2 tbsp butter
- 1 egg
- nutmeg
- 1 curly endive
- 2 pcs spring onions, finely sliced
- oil
- apple vinegar
- 1 tbsp mustard
- salt & pepper
PREPARATION
Cut the veal into pieces. Season to taste with Pezo and let them nicely staining in butter. Add the sliced onion, apple, bay leaf and garlic. Deglaze with vinegar, beer and pear syrup, add the veal fund and let it simmer slowly for 2 hours.
Marinate the cut and raw endive with salt & pepper, onions, oil, vinegar, chilli and a spoon mustard. Meanwhile, the peeled potatoes in salted water yarn. Drain and allow to evaporate. Mash them with butter and an egg. Season with salt, pepper and and stir the salad among the puree.
When the meat is cooked, you pass the sauce and you bind the sauce with slices gingerbread.
Add the meat back to the sauce. Spoon the stew nicely on a plate, top with the stew and garnish with the whole.
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