Many use brown beer; here I prefer to use a specific type as in the restaurant where I work. Serve with fresh fries.
Cut the onions and meat into cubes.
Melt the butter and sauté the onions. Set them aside.
Brown the meat evenly and set it aside, ensuring to keep the meat juices in your pot.
Stir in the brown sugar and reduce by about half.
Over low heat, return the onions to the pot and add the meat, the bouquet garni, and cover everything with the beer.
Add on top to cover your dish your slices of gingerbread (which you can spread with mustard or not).
To finish, let simmer covered for at least 3 hours. At the end of cooking, season with salt and pepper to your liking.
0 servings
4
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