-1kg3 of beef with bourguignon (I want leftovers) -1 tablespoon of oil
-30g of butter
-75cl of amber beer for me (lâ goudale)
-1 teaspoon of blond vergeoise
-1 tablespoon of flour
-4 slices of gingerbread
as the dish simmer nearly 4 hours, we can very well take beef shank.Cut the meat in pieces
In a casserole, sauté the meat in a tablespoon of oil over low heat
Remove meat from the casserole, then let the butter melt.
Add the thin onions
Let them sweat, stirring occasionally until they turn blond. Add the vergeoise
You can add a small glass of water to cook the onions.
When the water has evaporated, add the meat and its juice.
Add a tablespoon of flour on the meat, then mix well. The quantity of flour depends on the desired consistency.
Add the beer
I put 3 small beers of 25cl, The important thing is that the meat is covered with beer and spread the slices of gingerbread with mustard.> For this recipe, you can also put traditional bread (country) instead of gingerbread.Add the gingerbread in the casserole.
After 3 minutes, the gingerbread will dissolve.
Bring it all to a boil. Reduce the temperature to almost minimum, to maintain a small boil.
Close with the lid and let simmer 2:30 if you prepare the dish the day before, what I do because it takes more taste, (because there will be a second cooking) or 3h30-4h00 if you want to serve this dish the same day.
I just take off the lid during the last half hour, which will remove some water from the sauce and will thus allow to make it more creamy.
If the dish has cooked 2:30 the day before: the next day, put on low heat for 1 hour (yes it's a little less, because the day before, the meat remained a long time in the juice still burning!).
In any case, you should always stir this dish every 20 or 30 minutes! server with fries.