Pot roast with la trappe quadrupel
Casserole of stew, stew, beer and spices. See in the video how to decorate the dish.
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! .
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