Vlaams Gestoofde Ossel Recipes

Steps:

• 1. I'm entering these directions exactly as they're written in the cookbook, as they are translated from Flemish to English. I thought it would add an interesting flair. ha!
• 2. Heat the butter in a large saucepan. Chop the onions into medium large pieces en let them fry in butter until golden brown. Remove the onions from the saucepan. Fry the pieces of meat in the same pan until they are brown all over. Turn them occasionally so they will not burn. Season the meat with salt and pepper.
• 3. Add the onions together with the parsley, thyme, bay mustard and sugar. Stir well and add the beer. Replace the lid and leave to cook gently for 180 minutes. Stir the content of the saucepan once in awhile. The meat is ready when it is very tender an it almost melts in your mouth. If you prefer the sauce a bit more consistent, you can always use some flour to bind it.
• 4. Serve with fries and fresh applemousse.
• 5. TIP: If you don't see yourself staying home for the three hours till the meat is well done, you can always place the saucepan during 240 minutes in a pre-heated oven at 160°C. [My note: a Dutch Oven would work well for this!]

Steps:

• Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles. Set aside.
• Combine lemongrass, soy-based seasoning, sherry, brown sugar, and garlic in a bowl. Marinate flank steak in mixture, tossing evenly, and let sit for 30 minutes.
• Meanwhile, make sweetened fish sauce. Pour warm water into a small bowl; add sugar and lemon juice. Stir until sugar is dissolved. Stir in fish sauce, Thai peppers, and garlic. Adjust to taste. Set aside.
• Heat a large skillet over medium-high heat. Cook sliced flank steak until firm but slightly pink in the center, 5 to 6 minutes per side. Arrange cooked vermicelli noodles in bowls for serving. Place steak on top and garnish with Thai basil leaves, cilantro, and bean sprouts. Pour sweetened fish sauce over the top.

Steps:

• Preheat oven to 325°F.
• Mix dry ingredients together; dredge veal with mixture.
• Place on a rack in an open roasting pan, place in oven and roast until tender (allowing 25 minutes per pound).
• Baste occasionally with melted drippings.

Steps:

• Season your flour with salt and pepper, dredge you meat.Using a heavy braising pan, heat the oil over high heat then add the meat in small batches. Brown the meat well on all sides and remove from the pan.Reduce the heat to medium then add the onions and cook until tender.Add the beer and deglaze the bottom of the pan.Add the bouillon along with the tomato puree, bring to a rapid boil and thicken with your oux.Return meat to the pan, cook in a 350 degree oven until the meat is tender.

Steps:

• Heat oven to 200C/180C fan/gas 6. Pour boiling water over the shallots to cover them, leave for 5 mins, then drain and peel. Halve any larger shallots. Tip into a shallow ovenproof dish and add all the other ingredients except the olives, plus a little salt and pepper. Mix well.
• Bake, uncovered, for 30-35 mins, stirring halfway through and adding the olives.

Steps:

• Ossel is like a thick stew that can be baked in the oven for 3 or 4 hours. Start in early afternoon. Dice enough onions for the ossel, tacos, and chicken with pesto. Fifteen minutes before service start your water for your broccoli and make your dumpling dough. After dishes make bread pudding for the next day.