For those of you interested in authentic Limbourgian Belgian cuisine! This is a popular local dish in the South of the Netherlands, as well as the Flemish part of Belgium. The meat becomes wonderfully soft by soaking it in vinegar overnight. I know it sounds odd, but be ready for an authentic European-style dish and you will love it! Some of the ingredients might be difficult to get in the U.S. Adding the spiced bread, the sandwich and rubbing the meat with flour adds a great taste to the stew and thickens the fluid. Tastes great with fries.
This is kind of a cross between Curried Thai Mussels and Belgian Mussels steamed in Witbier. When the recipe is done, serve it up in the pot with a ladle, traditionally, or thicken the sauce and toss it with pasta to add some carbs to the dish. This is designed for two, but can easily be multiplied for more people. Enjoy.
One of my old standby real comfort food recipes. Very easy to make, and the combination of the flavors of the caramelized onions and beer give it a very subtle, complex rich taste without giving it a lot of extra calories. Great with rice, mashed potatoes or noodles and a simple green vegetable.
From Ruth Van Waerebeek’s “Everybody Eats Well in Belgium.” Use a rich, dark and slightly bitter beer, such as Rodenbach, or a dark Abbey ale. Serve with French fries or boiled potatoes, applesauce, and beer.
DH and I enjoyed this flavorful, easy to make recipe from the January 2009 Bon Appetit. Carbonnade is a Belgian beef stew flavored with beer, onions, and brown sugar. Bon Appetit substituted chicken thighs for this twist on an old favorite. Serve over egg noodles.
