Description
So.... bread and salt I rested...now it's time to feed to satiety. Belgian cuisine some reason few people know. Meanwhile, it deserves our attention! The Belgians love to eat, and portions are large. The abundance of vegetable dishes, a variety of vegetables in this country, respected by all, from small to large. Some dishes are in common with the French, German, Dutch – what to do, the neighbors... a Lot of delicious preparing recipes, almost unchanged since Medieval times – in Belgium, respect the traditions. One of these dishes – braising or roasting meat in beer. "Flemish chop" or "beef-Flemish" is known and loved by gourmets all over the world. Let us prepare for us! Not exactly like in Belgium, I guess, but "explanation". The smell of beer for the cooking time muted, mixed with the aromas of meat and bread, and turns a wonderful thick sauce. Along with the meat, which is very convenient. A minimum of ingredients and effort, and dinner is unmatched, men will appreciate!
Ingredients
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Pork
1 kg
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Onion
2 piece
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Bread
3 piece
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Dark beer
250 ml
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Mustard
1 Tbsp
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Bay leaf
1 piece
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Salt
-
Allspice
-
Pepper
3 piece
Cooking
I always washed meat before consumption. Dry with paper towels. Cut the meat into slices across the grain about the size of 3 by 3. Slices dry with cloth or kitchen towel. Dried meat is less splash and faster is covered with a fried crust, respectively, more juice stays inside pieces.
Heat the oil thoroughly, then the meat immediately "grab" the crust. Small portions put the meat and fry until Browning.
Onions finely cut into half rings. Meat into a pot or pan on a small amount of hot oil over the onion. Mix well.
Pour the beer. Simmer 30-40 minutes. You need the following: if the liquid is insufficient, add water. From beer, bread and mustard much depends on the end result! Better to take a weak beer. Dark beer - the taste and aroma of food will be more intense, bright – muted. Very suggest with a beer not too cheap))) the same applies to the bread and sour rye will make the sauce brighter white bread will give softness. Mustard take any, on your taste. Keep in mind that while making its sharpness is reduced.
With bread cut the crusts, spread with mustard. I took rye bread.
One piece to grease with mustard classic, and the other bread greased with mustard French. Bread to spread the meat with mustard down.
After 40 minutes the meat and season with salt and pepper, add Bay leaf. If needed, refill water. And simmer for another 15 minutes. The cooking time relative to conventional - look at his meat. Simmer until tender, continually adding water. In 5-10 minutes the bread using a fork, mash.
It turns out pretty tasty and very interesting thick rich gravy.
Garnish traditionally, there are boiled potatoes, cut into slices and seasoned with butter and dill. Oh, and a bottle of Belgian Hoegaarden, maybe... (author Mrs. Pumpkin thank you very much). I heartily recommend that you garnish serve vegetables - is sure to magically set off the magical taste pepper, take a pepper in three colors, cut into long strips, let it simmer in a little water.
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