Eh, why not, I'll just do another classic Belgian dish:
Stoofvlees aka Flemish meat stew
- 2 large onions
- 1 kg beef brisket
- 1-2 25 cl bottles of dark beer (any brown ale will do, but a real Trappist is best)
- 2 fresh bay leaves
- 2 stems of fresh thyme
- 2 stems of fresh parsley
- 1 clove
- 2 tbs Sirop de Liège (or 50 gr of milk chocolate)
- 1 big slice of brown bread
- 2 tbs of sharp mustard (I prefer Dijon)
- Natural vinegar
Start by cutting your brisket into cubes about 4-5 cm thick. Give them a good sear in some butter in skillet. Depending on the size of your skillet, do it in smaller batches, otherwise too much liquid might escape and the meat will start boiling in its own juices. Dice the onion, not too finely. Melt some butter in a large pot, then chuck in the diced onion and let simmer on medium heat until nicely glazy. Now add in the meat. Pour the beer in the now empty skilled and bring it to a boil (and also to deglace those tasty stickings). Once boiling, add the beer to the pot with meat and onions. Grab some kitchen string and make a bouquet garni out of the thyme, parsley and bay leaves. Add to the pot, along with the clove.
Also add in 2 tablespoons of Sirop de Liège (a regional jelly-like spread made from apple and pear juice) for color and some added sweetness. To prepare this dish the proper traditional way, real syrup has to be in there, preferably the brands Meurens, Charlier or Delvaux. Everything else is imitation. However, I reckon that most of you won't find this in your local supermarkets, but there are a few good alternatives: apple butter, Swiss birnenhonig or Jersey nièr beurre also work very well. If none of those are available, you can substitute the sirop with 50 grams of milk chocolate. It's the least option, but the most realistic for anyone living outside of Europe.
Now comes the weird part. Grab your big slice of bread and spread 2 tablespoons of mustard (I prefer Dijon) on one side. Put the slice on top of the meat, with the mustard side facing down. Now put the heat down to low and let the whole thing slow cook for at least 1,5 hours to 3 hours. Don't put the lid on the pot so the sauce can reduce. Once the sauce has the desired thickness and the meat is fully cooked and tender, add in a small dash of vinegar. Season with salt and pepper. Serve with french fries and simple vinaigrette salad.