Pork stewed in Palm beer , hot apple slices, toasted almonds and puree

by anaisstoelen

// serves 4 up to 6 people

– 100 gr of good bio butter
(50 gr to fry the meat – around 25 gr for the apples and 25 gr for the puree)
– plain flour to coat the raw pieces of meat
– about one kilogram of bio meat for pork stew
– 90 cl of Palm (Belgian beer) at room temperature
– two shallots
– one clove of garlic
– a few fresh leaves of laurel
– a few juniper berries
– a few cloves
– a mixture of boiled-beef herbs
– 1,5 table spoon of apple syrup
– a few dried figs
– a cube of beef broth
– pepper and salt
– 2 slices of dark brown bread
– about two table spoons of good mustard
– (a little bit of water – in case the meat is not covered entirely in the beer)
– about 50 gr of natural almond flakes
– about 4 apples
– 50 gr of granulated sugar
– 1 l of boiling water
– 1 dl of double milk
– about 1 kilogram potatoes
– fresh nutmeg to grate
– a splash of good olive oil

Note: Take the meat out of the fridge an hour before you start cooking. Allow it to relax and acclimate to the room. The beer must also be added at room temperature.

Preparing the dish
Slice the shallots finely and place them not too far away. We’re going to start with the meat. Gently coat all the pieces of meat with the plane flour. You can easily do this by rolling the pieces in the flour and shake off the excess of flour. Heat about 50 grams of butter in a large stew pot. Add the pieces of meat and flip the sides constantly for a few minutes to allow the sides to crunch up. Don’t leave them too long, around 2 minutes will do. Then, remove all the pieces from the pot and move them to a large plate and let them rest under a piece of thin (aluminum) foil. Pour the shallots into the stew pot and fruit them. After this, add the meat back in and pour over the beer. Then add the garlic, the fresh leaves of laurel, a few juniper berries, a few cloves, the boiling-beef herbs, the syrup, a few figs and the beef broth. Grease the bread slices with mustard and place them on top of the meat (with the mustard side down). If some pieces of meat are still uncovered, poor in just a little bit of boiling water to cover everything. Now let the stew come to a gentle boil and let it simmer without the lid until the sauce is as thick as you want it to be. If it is thick enough to your liking, put the lid on. I would recommend a cooking time of about 2 to 3 hours (with closed lid). Stir the meat around from time to time to prevent it from burning.

For the puree, peel 1 kilogram of potatoes. Cook them for about 25 minutes in 1 liter of boiling water.
Drain the potatoes and place them back in the pot. Add 25 grams or more butter and the milk. Mash up the whole and add the nutmeg and salt and a little bit of olive oil until the puree is nice and soft.

Peel the apples and slice them up thinly. Heat some butter in a pan and add the apples. Cover them with the granulated sugar and stir them around until they become soft. Toast the the almond flakes quickly in another, small, pan. Caution: almond flakes burn easily, so just a quick toast!

When the meat is tender and falls apart into fibered pieces, it is ready. Remove the bread (unless it is already completely absorbed in the sauce). Taste the sauce and add pepper and salt to your liking.

Poor the meat with the sauce into dishes and add the puree. On the side of the dishes, add the apples. They taste very nice with the almonds on top!

I hope you will enjoy it as much as I did!
PS: My family loved it! Hope you do too