Buy Brouwerij Vos Houten Vos #6 Barrel Aged serie at ’t Bockje Bathmen
33 cl · 10% · Strong
€ 6,49
Brouwerij Vos Houten Vos #6 Barrel Aged serie
Brouwerij Vos Houten Vos #6 Barrel Aged serie
€ 6,49
In stock
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Shipped insured and carefully packed to prevent breakage. If something does go wrong, we will find a suitable solution together.
At the table with Brouwerij Vos Houten Vos #6 Barrel Aged serie
Barrel-aged beer · Netherlands · 10%
Why this works together
Gekozen op de bierstijl (vatgerijpt bier), het land van herkomst (Nederland), het alcoholpercentage (10%) en de tonen van hout, turf en gebrand in de omschrijving. Weeg gewicht tegen gewicht: naast iets lichts duwt dit bier het gerecht weg, naast stoofvlees en oude kaas komt het juist tot zijn recht.
Serve at 12 to 14 °C.
What is needed
For 4 people
Main courseCôte de boeuf with coarse sea salt
Ingredients
- 1.2 kilos côte de boeuf
- 2 tablespoons olive oil
- 4 sprigs of rosemary
- 1 kilo potatoes
- coarse sea salt and pepper
Method
- Take the meat out of the fridge an hour before cooking and brush it with olive oil.
- Sear the côte de boeuf in a smoking-hot pan or on the grill for 3 minutes per side.
- Cook it with the rosemary in an oven at 120 °C for about 40 minutes to a core temperature of 52 °C.
- Meanwhile, fry the potato wedges in oil for 25 minutes until golden brown and cooked through.
- Leave the meat to rest for 10 minutes, carve it off the bone into slices and sprinkle with coarse sea salt and pepper.
With the cheeseAged Gouda
Ingredients
- 160 grams aged Gouda
Method
- Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
- Only cut or break the cheese just before serving.
As a dessertSticky toffee pudding
Ingredients
- 200 grams pitted dates
- 175 grams self-raising flour
- 150 grams dark soft brown sugar
- 2 eggs
- 75 grams butter
- 200 millilitres whipping cream for the sauce
- 100 grams brown sugar for the sauce
Method
- Preheat the oven to 180 °C and grease an ovenproof dish with butter.
- Chop the dates, pour boiling water over them, leave to soak for 10 minutes and mash them.
- Beat the butter with the brown sugar until creamy, beat in the eggs and fold in the self-raising flour and the dates.
- Pour the batter into the dish and bake for 30 to 35 minutes until a skewer comes out clean.
- For the sauce, heat the cream with the brown sugar and simmer gently for 5 minutes, stirring, until it thickens.
- Serve the pudding warm with the sauce poured over.
To serve one bottle or glass per person
- 4 flesjes Brouwerij Vos Houten Vos #6 Barrel Aged serie
The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.
All recommendationsA recommendation with every beer
Foto’s: Côte de boeuf met grof zeezout: arnold | inuyaki, CC BY 2.0 · Oude Goudse kaas: goblinbox_(queen_of_ad_hoc_bento), CC BY 2.0 · Sticky toffee pudding: thefoodplace.co.uk, CC BY 2.0
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Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18.