Moeder Overste style Hot pot
Ingredients For 4 people
- 500 g of beef carbonnade
- 1 large red onion
- 1 garlic clove
- 8 Brussels sprouts
- 1 large carrot
- 1 white of leek
- 1 stalk of green celery
- 50cl de Moeder Overste
- 16 small potatoes
- butter
- 1 sprig of thyme
- 3 bay leaves
- 8 juniper berries
- Salt and pepper
- 1 litre of poultry stock
Preparation More or less 3h
Peel the onion, garlic, carrot, thinly slice the onion and garlic, set aside. Run the leek and celery under water, cut them into 3 equal portions and slice the carrot into sticks. Set aside. Remove the leaves from the Brussels sprouts, cut them in half and set aside. Melt a little butter in a casserole, place the onion and garlic, and half-way through cooking, add the Brussels sprouts, then the carrot and celery, and finally the leek. Add the thyme, laurel and juniper berries, poultry stock, and let it simmer for a few minutes. Half-way through cooking, pour the Moeder Overste and let it simmer again. Meanwhile in a frying pan, melt butter and brown the beef carbonnades, then add them to the vegetables with salt and pepper, and simmer on a low heat for 2 hours. Peel and cook the potatoes in salted boiling water, drain them and keep warm. Using deep plates, place the carbonnades and potatoes and pour two ladles of vegetable broth.