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Innovation on Brabant Stew

The Brabant Stew was presented during the European Young Chef Award 2018, a competition organized by IGCAT (International Institute of Gastronomy, Culture, Art and Tourism) which sees Young Chefs coming from European Regions of Gastronomy compete inside the kitchens of a Culinary Arts School focusing on the theme: Innovation on Tradition.

Developed by Tim Bressers, a participant of the 2018 edition, and inspired by a traditional stew in an attempt to valorize these local products.

Stew

  • Dab the beef brisket and oxtail to remove excess of moist.
  • Season the meat on both sides with salt and pepper.
  • Saute the shallot, garlic, rosemary and thyme gently, then add the meat to get a brown colour.
  • Then add the red wine and beer to the mixture.
  • Let it reduce completely until it is ‘stuck’ to the meat.
  • Pour water in the cooker and let it boil for 1 hour and 10 minutes.
  • Then pour the moisture over 2 pans and cook it both.
  • Meanwhile, put a pan with caramel and quench it with natural vinegar and 1 part of the moisture.
  • Season with sage and butter and thicken the mixture with the local cake (‘Bossche koek’)
  • Use the other moisture to make the meat tasteful.
  • Pick the meat from the pan and smoke it briefly in a smoker.
  • First, let the false smoke escape.

Sevenne onion

  • Cut the onions into rings.
  • Put the onion in the butter and let is simmer slowly together with the rosemary.
  • Take out the rosemary and pour the mass through a sieve.
  • Season it with Chardonnay vinegar.

Vegetables compote

  • Cut all the vegetables in the small cubes.
  • Fry the shallot and garlic slowly in a pan, then add the vegetables.
  • Cut the bacon into thin brunoise and fry it crispy in a baking pan.
  • Make a-la-minute all ingredients to a hanging mass.

Crisp of ‘Bossche koek’ (local ginger bread)

  • Slice the ‘Bossche koek’ on the slicer
  • Stick out nice small circles of cake and bake it between baking mats in the oven at 130 degrees during 25 minutes.

Polenta epoisse cream

  • Weigh all ingredients and put the broth on with butter.
  • Cook the polenta in this liquid.
  • When this is done, add the Brabant blue cheese and turn it smooth in the thermos.
  • Add the epoisse and turn it to a smooth mass.

Source: IGCAT – European Young Chef Awards 2018, Region of Gastronomy

Recipe

Roast Goose

Autumn in Slovakia belongs to goose feasts, with their long tradition especially in the Small-Carpathian region. Breeding of geese and goose feasts in Slovakia have about a hundred year long tradition that is related to the southern regions of our country. The tradition of roasting goose came to Slovakia from German-speaking countries, especially Austria and Germany, where it is associated with the feast of St. Martin. In Slovakia, it was mainly established for economic reasons because selling roasted goose at the local markets was the activity of Slovak housewives, which in this way improved the household budget. Gourmets from various parts of the country began to search for places where the best goose came from (Chorvátsky and Slovenský Grob). Another reason for the emergence of this habit was just to the South of Slovakia with plenty of small rivers and brooks ideal conditions for breeding geese.

Stew

  • 70 grams of beef brisket
  • 70 grams of oxtail
  • 100 ml of red wine
  • 40 ml of beer
  • 1 clove of garlic
  • 2 pieces of shallot
  • 20 grams of sugar
  • 10 grams of butter
  • 2 grams of rosemary
  • 1 gram of thyme
  • 4 grams of sage
  • 20 ml of natural vinegar
  • 10 grams of local cake (‘Bossche koek’)

Sevenne onion

  • 200 grams of Sevenne onion
  • 100 grams of butter
  • 10 grams of rosemary
  • Chardonnay
  • vinegar

Vegetables compote

  • 40 grams of winter carrot
  • 40 grams of potatoes
  • 30 grams of zucchini
  • 2 cloves of garlic
  • 5 grams of shallot
  • 20 grams of bacon

Crisp of ‘Bossche koek’ (local ginger bread)

  • 20 grams of ‘Bossche koek’
  • 4 grams of butter

Polenta epoisse cream

  • 144 grams of polenta
  • 32 grams of Brabant blue cheese
  • 200 grams of chicken broth
  • 20 grams of butter

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