Advent Calendar Day 14

Barbãr Bok

Barbãr Bok

It was first under the name Barbar Winter Bok that this beer was brewed. In 1997, Philippe Lefebvre decides to complete the range of the brewery with a strong seasonal dark ale, directly inspired by his blonde sister. Its success in exporting will push him a few years later to brew it all year round. With 8.5% alcohol, it is the brewery’s strongest beer. And it’s got plenty to warm you up, especially if it’s iron burnt, with a hint of tonka bean syrup. Now you know what you have to do: light the brazier and heat the poker!

It is also divine in sauce as an accompaniment to meatballs. Here is something to feast your taste buds:

For 4 people, you will need 40 minutes:
– 1 kg of spicy minced meat
– 4 onions
– 1 beef stock cube
– 1 tbsp of Liège syrup
– 1 tbsp old-fashioned mustard
– 1 tbsp Dijon mustard
– 1 knob of butter
– Bay leaves
– 33cl of Barbãr bok
– Salt and pepper

Start by rolling 8 meatballs of the same size and slicing the onions. In a saucepan, melt a knob of butter and brown the meatballs over high heat. As soon as they are colored, set them aside on a plate.

Sweat the onions in the saucepan. Cook with the cooking juices for about ten minutes, stirring regularly. As soon as the onions are translucent, crumble the bouillon cube on top, add the Liège syrup and mustard and mix well together. Wet with the beer before adding the meatballs and a few bay leaves. Close the lid and simmer for about 20 minutes over medium heat, until the sauce thickens. Serve with mashed potatoes or white rice.

 

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