Buy Gulden Draak Cuvée Prestige Cognac at ’t Bockje Bathmen

75 cl · 10.5% · Strong

€ 20,99

Gulden Draak Cuvée Prestige Cognac
This bottle

Gulden Draak Cuvée Prestige Cognac

Recommendation for this bottle

At the table with Gulden Draak Cuvée Prestige Cognac

Strong beer · Belgium · 10.5%

Why this works together

Gekozen op de bierstijl (zwaar bier), het land van herkomst (België), het alcoholpercentage (10,5%) en de tonen van noten en gedroogd fruit 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 10 to 13 °C.

What is needed

For 4 people

Flemish beef stew with friesMain courseFlemish beef stew with fries

Ingredients

  • 1 kilo runderlappen
  • 2 onions
  • 330 milliliter bruin bier
  • 2 sneden peperkoek
  • 2 tablespoons of mustard
  • 1 tablespoon brown sugar
  • 1 kilo friet
  • laurier en tijm

Method

  1. Cut the stewing beef into large chunks, season with salt and pepper and brown in batches in butter.
  2. Fruit de uien in ringen in dezelfde pan zacht.
  3. Voeg het bier, de laurier, de tijm en de bruine suiker toe en leg het vlees terug.
  4. Spread the spice cake with mustard and lay the slices on top of the meat; they dissolve during braising.
  5. Laat alles afgedekt 2,5 tot 3 uur zachtjes stoven tot het vlees uit elkaar valt en roer af en toe.
  6. Bak de friet in twee keer, eerst 5 minuten op 160 °C en daarna kort op 180 °C goudbruin.
Parmigiano ReggianoWith the cheeseParmigiano Reggiano

Ingredients

  • 160 grams of Parmigiano Reggiano

Method

  1. Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
  2. Only cut or break the cheese just before serving.
Sticky toffee puddingAs 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

  1. Preheat the oven to 180 °C and grease an ovenproof dish with butter.
  2. Chop the dates, pour boiling water over them, leave to soak for 10 minutes and mash them.
  3. Beat the butter with the brown sugar until creamy, beat in the eggs and fold in the self-raising flour and the dates.
  4. Pour the batter into the dish and bake for 30 to 35 minutes until a skewer comes out clean.
  5. For the sauce, heat the cream with the brown sugar and simmer gently for 5 minutes, stirring, until it thickens.
  6. Serve the pudding warm with the sauce poured over.

To serve one bottle or glass per person

  • 2 bottles of Gulden Draak Cuvée Prestige Cognac

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: Vlaamse stoverij met friet: ik · Parmigiano Reggiano: Amin, CC BY-SA 4.0 · 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.