Preparation
- Heat the butter and oil in a heavy pot and brown the salted and peppered beef well on all sides in batches; do not overcrowd, so it roasts rather than steams.
- Remove the meat. Add the bacon and onions to the pot and sweat until golden, not dark, then briefly cook the garlic with them.
- Sprinkle over the brown sugar, stir in thoroughly and return the meat to the pot.
- Pour in the beer, add the bay leaves, thyme and spice bread, season with salt and pepper and lay the mustard-spread bread slices on top of the meat, mustard side down.
- Cover and braise over low heat for about 30 minutes, then stir in the bread and cook for another 1.5 to 2 hours until the meat is meltingly tender; for the last half hour, leave the lid off so the sauce thickens.
- Remove the bay leaves and thyme stalks, adjust the seasoning of the sauce and serve with chips, mashed potatoes or boiled potatoes.
Drink with it
Sour beer · excellent match
Flanders Red or Oud Bruin
The Flemish classic: the acidity and caramel fruit of these beers mirror the sweet-and-sour sauce of spice bread and mustard and cut through the braising fat.
What is sour beer? Recognizing intentional acidityDark beer · excellent match
Belgian Dubbel or Trappist beer, the same one that went into the pot
The same beer as in the sauce: malt, dark fruit and yeast spice pick up the browned onions and spice bread.
Which beer goes with food? More than just pils with barbecueRed wine · good match
Pinot Noir or Beaujolais, lightly chilled
Red fruit and lively acidity keep the sweetish, rich sauce fresh.
Which wine pairs with food? A simple approach to choosing