Carbonade flamande

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Preparation

1 kg pork cheeks, cut into 5 cm chunks
1 onion
50 g bread
1 clove of garlic
75 g butter
1 tbsp plain flour
2 sprigs of thyme
2 bay leaves
1 tbsp mustard
250 ml Belgian beer, dark, e.g. Rodenbach
250 ml stock, brown
Salt
Pepper
Pişirme bölgesini Sıcak hava nemli ile 160°C'ye kadar (önceden) ısıtınız
Peel and finely chop the onions. Crush the unpeeled clove of garlic. Remove the crusts from the bread and cut into large chunks. Mix the flour with a little stock. Add the rest of the stock, beer and mustard and mix well.
Put all the ingredients into the porcelain dish in the following order: onion, garlic, thyme, bay leaves, pork cheeks, knobs of butter, olive oil, bread, salt and pepper. Pour the stock over all the ingredients. Put the porcelain dish on the wire shelf in the preheated cooking space. Cook.
Fırında pişirilecek yemeğin koyulması
Sıcak hava nemli esnasında 160 1 Saat°C
After 1 hour, stir everything together well. Continue cooking.
Kaydırın
Sıcak hava nemli esnasında 160 1 Saat°C
  • Wire shelf
  • Porcelain dish ½ GN, depth 65 mm
Miktar Malzeme
1 tbsp plain flour
Pepper
250 ml stock
1 onion
Salt
50 g bread
250 ml Belgian beer
1 clove of garlic
2 sprigs of thyme
1 kg pork cheeks
75 g butter
1 tbsp mustard
2 bay leaves

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