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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

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