Belgian beef rags with sweet-and-sour

Name: belgian beef rags with sweet-and-sour
Total time: 200 min
Yield: 4
Ingredients: 900 gram skimmed bovine rag; 5 tablespoon flour; 4 tablespoon sunflower oil; 2 onion; 4 toes garlic; 1 bottle westmalle double; 4 leaf laurel; 4 clove; 2 tablespoon honey; 160 ml vinegar; 8 gram salt; 1 tablespoon ginger; 50 gram sugar; 1 kohlrabi; 300 ml water

Ingredients

Directions

Allow the meat to warm up for 1 hour outside the refrigerator.
Cut it into blocks of about 3 by 3 centimeters and sprinkle with salt.
Massage the meat with the flour so that it is well wrapped around it.
Heat a heavy frying pan over high heat with the oil and add the meat.
Fry the meat lightly brown in about 5 to 7 minutes.
Meanwhile cut the onions coarsely.
Peel the garlic and cut the toes into four pieces.
Fry the onion and garlic for 3 minutes.
Take the meat out of the pan.
Let the browns turn brown, then add the beer, the bay leaf, cloves and honey.
Fill the empty bottle with warm water and add it.
Add the meat when the liquid boils.
Then put the fire at its lowest and use a simmer plate.
Cook until about 3 to 3.5 hours until it is nice and soft.
Season with salt and pepper.
Keep the lid closed for the first one and a half hours, then tilt it slightly so that moisture can escape.
For sweetness: bring the vinegar to the boil with the salt, ginger, sugar and water.
Peel the kohlrabi and cut into matches of 0.5 cm diameter.
Sift the ginger largely from the vinegar, put the kohlrabi in the sweet acid and let it simmer for 1 minute.
Put the kohlrabi with the hot cooking water in a well-sealed container and allow to cool.
Serve the stew with the sweet and thick chips.