Belgium’s Best: ‘Belgian beer’
The roots of the original GreenPan ceramic-coated pans lie in Belgium, that small European country renowned for its big breakthroughs and its exquisite cuisine.
What better way to get to know the ‘land of the good life’ than by going on a culinary tour?
Today’s specialty: ‘Belgian beer’
In Belgium, beer is more than just a bubbly beverage – it’s a culture. Our tiny country has the oldest and most diverse beer culture in the world, with an unparalleled reputation for specialty beers since the Middle Ages.
It is the combination of a centuries-long beer tradition and the passion displayed by today’s brewers in their search for the perfect beer, which has made Belgium the home of exceptional beers, unique in character and outstanding in quality.
Some claim Belgium has around 800 different beers, while others say that, when special one-off beers are included, the total number is approximately 8,700. Instead of trying to pin down a precise number, you should get acquainted with the wonderful world of Belgian Beer and find a taste you love.
Did you know Belgian beer culture has given birth to a refined beer cuisine? Restaurants use beer in their dishes and serve carefully selected beers with the meal. Because they come in such a wide range and offer subtle aromas and tastes, Belgian beers make for the ideal gastronomic accompaniment. Try this recipe and you will agree!
- About 2 lb/1 kg chuck roast, cut into 1-inch pieces
- ¼/35 g cup flour
- Salt and freshly ground black pepper
- 4 tbsp butter
- 3 medium yellow onions sliced about 1/4 inch thick (about 8 cups)
- 3 tbsp all-purpose flour
- 1 1/2 cups/330 ml beef broth
- 1 1/2 cups/330 ml (12 oz bottle) Belgian brown beer
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp whole grain mustard
- 1 tbsp brown sugar
Season beef with salt and pepper in a bowl; add flour and toss to coat. On the stove top, heat 2 tablespoons of butter in a large casserole over medium-high heat until hot. Brown the meat, without stirring, about 3 minutes on each side. Transfer browned beef to a separate bowl.
Add 2 tablespoons butter to dutch oven; reduce heat to medium. Add the onions and 1/2 teaspoon of salt; cook until onions are browned, about 15 minutes. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, browned beef with any of the accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2-3 hours until beef is tender. Stir occasionally, scraping up anything that is sticking to the bottom of the pan. About half an hour before it finishes cooking, add the mustard and brown sugar..
Discard thyme and bay leaf. Adjust seasonings with salt and pepper to taste and serve with pan-baked fries.
P.S. Belgium exports 60% of its beer, so you should be able to find our national treasure in your own country. If not, you are more than welcome to visit us. Santé! Cheers! Salud! (etc.)