Recommendations · Beer and food

Hachee with Brouwerij Avereest Vol Bloed

Hachee is beef that simmers for hours with onions, vinegar and bay leaf until it falls apart. A dubbel brings the same dark, slightly sweet notes as the gravy.

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Bottle of Brouwerij Avereest Vol Bloed, beer

From the shelf

The bottle

Brouwerij Avereest Vol Bloed is a dubbel from the Netherlands at 6.8% ABV. A dubbel is dark brown and brewed with dark malt; that gives notes of caramel, dried fruit and bread. The hop bitterness is low and the finish soft and slightly sweet.

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The combination

Why this works together

Browning meat and onions creates the same roasted and caramel notes as roasting malt, and the beer builds a bridge to them. The residual sugar in the dubbel catches the acidity of the vinegar in the hachee, and the carbonation clears the fat of the gravy again. Sweet and sour keep each other in balance.

At the table

The dish

  • Before 4 people
  • Ready in 3 hours
  • Type main course

What you need

  • 800 g braising beef (rib), in 3 cm cubes
  • 800 g onions, cut into half rings
  • 50 g butter
  • 2 tbsp flour
  • 500 ml beef stock
  • 3 tbsp white vinegar
  • 1 tbsp apple syrup
  • 1 tbsp mustard
  • 4 cloves
  • 3 bay leaves
  • 6 juniper berries
  • salt and black pepper
  • mashed potato and red cabbage, to serve alongside

How to make it

  1. Pat the meat dry and season it with salt and pepper. Wet meat does not brown.
  2. Heat half of the butter in a roasting pan and brown the meat on all sides in two batches. Take it out.
  3. Melt the rest of the butter and sauté the onions for 10 minutes over medium heat, until soft and golden brown.
  4. Sprinkle the flour over it and stir for 1 minute.
  5. Return the meat to the pan, pour in the stock and the vinegar and stir loose the browned bits from the bottom.
  6. Add the cloves, the bay leaf, the juniper berries, the apple syrup and the mustard and bring everything to the boil.
  7. Turn the heat as low as possible, lay the lid at an angle on the pan and let the hachee simmer for 2.5 hours. Stir now and then.
  8. Fish out the bay leaf and the cloves, taste and season. Serve with mashed potatoes and red cabbage.

In the glass

Serving

Pour at 8 to 10 degrees into a goblet glass. Hold the bottle close to the glass and pour in one go until you have a head of a finger's width; too much foam drives out the carbon dioxide and then a dubbel tastes flat.

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