Pot roast with la trappe quadrupel

Name: pot roast with la trappe quadrupel
Cook time: 35 min
Total time: 300 min
Yield: 6
Ingredients: 1,2 kg ribrunder; 2 el wheat flour; 100 g unsalted butter or margarine; 660 ml La Trappe Quadrupel beer; 2 el Apple syrup; 1 el five spice powder; 1 beef broth tablet; 1,5 kg something crumbly potatoes; 800 g finely chopped stew vegetables

Casserole of stew, stew, beer and spices. See in the video how to decorate the dish.

Ingredients

Kitchen Stuff

1 piping bag with cartel mouth

Directions

Preheat the oven to 140 ° C.
Cut the meat into pieces and sprinkle with the flour, pepper and salt.
Heat the butter in the frying pan. Roast the meat over medium heat in 4 min. Brown.
Add the beer, the apple syrup, 5 spices and the bouillon tablet. Put the meat with the lid on the pan in the oven and let it cook for approx. 4 hours.
Take the lid off the pan for the last hour so that the moisture can evaporate. Change regularly.
Place the pan over medium heat on the stove and continue to reduce the moisture to a thicker sauce, if necessary. Meanwhile, peel the potatoes and cut into equal pieces.
With the stew vegetables, put salt in a large pan of water. Cook done in 20-25 minutes. Drain and put everything back in the pan.
Add the rest of the butter and mix with a mixer to stew. Season with pepper and salt. Allow to cool slightly.
Put the stew into the roasting pan or oven dish and cover with 2/3 of the stew.
Put the rest of the stew in the piping bag and use this to spray tarts on the oven dish.
Turn the oven to 180 ° C.
Bake the dish for about 25 minutes until it turns golden brown. Yummy! .