Buy Scheldebrouwerij Patsboem at ’t Bockje Bathmen

33 cl · 10.5%

€ 3,75

Scheldebrouwerij Patsboem
This bottle

Scheldebrouwerij Patsboem

Recommendation for this bottle

At the table with Scheldebrouwerij Patsboem

Strong beer · Belgium · 10.5%

Why this works together

Chosen for the alcohol percentage (10.5%).

Serve at 10 to 13 °C.

What is needed

For 4 people

Côte de boeuf with coarse sea saltMain 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

  1. Take the meat out of the fridge an hour before cooking and brush it with olive oil.
  2. Sear the côte de boeuf in a smoking-hot pan or on the grill for 3 minutes per side.
  3. Cook it with the rosemary in an oven at 120 °C for about 40 minutes to a core temperature of 52 °C.
  4. Meanwhile, fry the potato wedges in oil for 25 minutes until golden brown and cooked through.
  5. Leave the meat to rest for 10 minutes, carve it off the bone into slices and sprinkle with coarse sea salt and pepper.
MunsterWith the cheeseMunster

Ingredients

  • 160 grams of Munster

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.
Pecan pieAs a dessertPecan pie

Ingredients

  • 1 roll of sweet shortcrust pastry
  • 200 grams pecans
  • 3 eggs
  • 150 grams dark soft brown sugar
  • 150 millilitres maple syrup
  • 50 grams butter

Method

  1. Preheat the oven to 180 °C and line a tart tin with the pastry.
  2. Toast the pecans in a dry pan for 5 minutes and coarsely chop half of them.
  3. Melt the butter and whisk it with the eggs, soft brown sugar, maple syrup and a pinch of salt into a smooth filling.
  4. Scatter the chopped nuts over the base, pour the filling over them and arrange the whole nuts on top.
  5. Bake for 40 to 45 minutes until the filling has set but still gives slightly in the middle.
  6. Leave to cool completely before cutting.

To serve one bottle or glass per person

  • 4 flesjes Scheldebrouwerij Patsboem

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 · Munster: Zubro, CC BY-SA 3.0 · Pecantaart: @joefoodie, CC BY 2.0

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Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18.