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Rachel Hagedorn
Belgian beef rags with sweet-and-sour
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Ingredients
Directions
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Allow the meat to warm up for 1 hour outside the refrigerator.
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Cut it into blocks of about 3 by 3 centimeters and sprinkle with salt.
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Massage the meat with the flour so that it is well wrapped around it.
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Heat a heavy frying pan over high heat with the oil and add the meat.
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Fry the meat lightly brown in about 5 to 7 minutes.
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Meanwhile cut the onions coarsely.
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Peel the garlic and cut the toes into four pieces.
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Fry the onion and garlic for 3 minutes.
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Take the meat out of the pan.
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Let the browns turn brown, then add the beer, the bay leaf, cloves and honey.
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Fill the empty bottle with warm water and add it.
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Add the meat when the liquid boils.
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Then put the fire at its lowest and use a simmer plate.
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Cook until about 3 to 3.5 hours until it is nice and soft.
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Season with salt and pepper.
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Keep the lid closed for the first one and a half hours, then tilt it slightly so that moisture can escape.
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For sweetness: bring the vinegar to the boil with the salt, ginger, sugar and water.
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Peel the kohlrabi and cut into matches of 0.5 cm diameter.
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Sift the ginger largely from the vinegar, put the kohlrabi in the sweet acid and let it simmer for 1 minute.
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Put the kohlrabi with the hot cooking water in a well-sealed container and allow to cool.
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Serve the stew with the sweet and thick chips.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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