BEER BRAISED BEEF, BELGIAN STYLE

Brussels, Belgian is a beautiful city, a jewel among European cities. While my husband, Dale was at the American Embassy in Bonn, Germany in the late 1960s, we took several day and weekend trips to neighboring countries. Brussels was a weekend trip. Belgians speak Flemish, French, Dutch and German and in Brussels a lot of English, thank goodness.

One of my favorite places there is the Manniken Pis. As the story goes, the small son of a wealthy gentleman wondered off and became lost. The father was so relieved when the little boy was found peeing in a fountain, that he had The Manniken Pis erected at the site.

Belgians are very fond of their beer and use often it in their braising. This dish is what I call a good man's dish, very hardy.

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Beer Braised Beef, Belgian Style

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Preheat oven to 325 degrees.

3 pounds beef chuck roast, cut into 2 inches by 4 inches by 1/2 thick inch pieces

2 to 3 tablespoons oil

6 cups of sliced onions

4 cloves garlic mashed

1 cup strong beef stock

2 to 3 cups light Pilsner beer

2 tablespoons light brown sugar

1 large herb bouquet: 6 parsley sprigs, 1 bay leaf and 2 or 3 sprigs of fresh thyme or (1/2 teaspoon dried) all tied together in cheesecloth

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Dry meat with paper towels. Put oil in a heavy skillet and heat to smoking. Brown beef slices ,a few at a time until the beef is browned.

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Reduce heat to moderate. Stir the onions into the oil in the skillet, adding more oil if necessary, brown the onions lightly for about 10 minutes, stirring frequently. Remove from the heat, season with sugar and pepper, stir in the garlic. Arrange half of the browned beef in a 9 inch to 10 inch fireproof casserole and season lightly with salt and pepper. Spread half the onions over the beef. Repeat with rest of the beef and onions.

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Heat the stock in the browning skillet, scraping up coagulated cooking juices. Pour it over the meat. Add enough beer to barely cover. Stir in brown sugar. Bury the herb bouquet among the meat slices. Bring casserole to a simmer on top of the stove. Then cover and place in lower third of preheated oven. Bake for 2 1/2 hours, the meat should be fork tender. Remove herb bouquet. Drain the cooking liquid out of the casserole into a saucepan and skim off fat. Beat 1 1/2 tablespoon cornstarch blended with 2 tablespoons of wine vinegar mixture into cooking liquid and simmer for 3 or 4 minutes. Carefully correct seasoning. You should have 2 cups of sauce. Pour the sauce back over meat.

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May be prepared in advance to this point. Simmer to reheat for 4 to 5 minutes.

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Serve with peeled, boiled white potatoes, mashed potatoes or buttered noodles.

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Serves 6