Thursday, 28 May 2009

Waiter, there is Beer in my Belgian Beef Bistro Dish

Waiter, there is Beer in my Belgian Beef Bistro Dish! I have decided to contribute to the Waiter there is something in my... challenge again. This time it is being hosted by The Passionate Cook... I had a very hard time deciding between two very definitive Bistro dishes. The one is my very secret Beef Filet with Cafe de Paris sauce and the other is Boeuf à la Flamande – or Flemish Beef in Beer. The reason why I chose the Beef Braised in Beer is because I associate bistro food with ‘where restaurant and home cooking meet’. I associate Bistro food with hearty braised dishes. Dishes which leaves one sated and contented. I am not a very good photographer, but here is a picture included. We South African’s love our rice, so although the recipe calls for serving the dish with thick slices of French bread cut diagonally, I served with rice and red cabbage and courgette stir fried on the side. Ingredients 1 Kilo beef short rib or braising steak cut into largish cubes (I used the short rib) 425 ml beer – I used lager 2 onions peeled and chopped 1 celery stick chopped 2 carrots grated 1 heaped table spoon plain flour Half a teaspoon ground allspice Few thyme sprigs 2 bay leaves Salt & freshly ground black pepper Olive oil Heat oven to 180˚C. In a large flameproof casserole dish (I used a cast iron pot with lid). Fry small amounts of the meat in batches till all have been browned on all sides. Keep aside. If needed put some more olive oil in the dish and slowly fry the onion, celery and carrot till soft. Add the meat back, give a good stir. Add the allspice, thyme, bay leaves and seasoning. Also add the flour and give a stir to evenly coat everything with the flour. Add the beer and bring to a simmer. Put the lid on the dish and transfer to the oven. Leave in the oven for about 3 hours.


Anonymous said...

Hello! :)

thepassionatecook said...

i love your definition of bistro food, beautifully put! what a coincidence as well that i was after the same cut of beef (which they don't do here), so i had to make do with (normal) rib of beef. what a fantastic cut for a slow roat, mine turned out beautifully as well... but it kept it whole and i used wine instead of beer.
great minds think alike?
thanks for contributing to WTSIM, it was a pleasure to have you!

Spear The Almighty said...

...and now my mouth is watering. :)

angel said...

Ooh thats divine!!!

Paula Maack said...

Mmmm... Simple, hearty and wonderful!

I love braised short rib. Yum!

Thank you for sharing!!


~ Paula