Pastry with Hertog Jan Bockbier ragout

Name: Pastry with Hertog Jan Bockbier ragout
Ingredients: 2 units.items Celery stalks; 750 g beef chuck steak; 1 Flour; 250 g butternut or bottle gourd; Hertog Jan bock beer; 2 units.items winter carrots; 125 g smoked bacon strips; 2 units.items Onions; 1 Apple syrup; 70 g Tomato paste; 2 units.items Bay leaves; 2 units.items breakfast cake slices; 2 units.items Garlic cloves; 2 Mustard; 4 units.items Patties; 3 Sunflower oil; 250 ml beef bouillon; 100 g freshly grated cheese; finely chopped parsley or coriander; Salt; Pepper; Worcester sauce

Hertog Jan Bockbier with its notes of caramel and rich creamy aromas pairs perfectly with this pastry.For brewer Micha Peute, there is no (Christmas) dinner without a vol-au-vent. For as long as he can remember, a vol-au-vent was served at home. It is truly a family tradition, with the filling varying every year. This year he chose braised beef. Beef is of course an option, but venison would also be a great wild alternative. Hertog Jan Bockbier, with its notes of caramel and full creamy aromas, pairs perfectly with this dish. Ingredients for 4 people.

Ingredients

2units.itemsCelery stalks

750gbeef chuck steak

1Flour

250gbutternut or bottle gourd

Hertog Jan bock beer

2units.itemswinter carrots

125gsmoked bacon strips

2units.itemsOnions

1Apple syrup

70gTomato paste

2units.itemsBay leaves

2units.itemsbreakfast cake slices

2units.itemsGarlic cloves

2Mustard

4units.itemsPatties

3Sunflower oil

250mlbeef bouillon

100gfreshly grated cheese

finely chopped parsley or coriander

Salt

Pepper

Worcester sauce

Preparation

First, render the smoked bacon strips.
Cut the beef chuck into dice-sized cubes.
Cut the onion, carrot, celery, and pumpkin (unpeeled) into cubes.
Then season the meat with pepper, salt, and flour and mix well.
Place a casserole on the heat and let it get very hot.
Add oil and sear the meat over high heat until nicely browned.
Remove the meat from the pan and sauté the onion, garlic, carrot, celery, pumpkin, and rendered bacon strips in the remaining fat over medium heat.
Then add the meat back along with 1 bottle of Hertog Jan bock beer, the bay leaves, tomato paste, ontbijtkoek, mustard, and apple syrup.
If necessary, add beef stock until the meat is just covered.
Stir everything well and braise the meat, covered, gently for about 3 hours until tender.
Afterwards, add the freshly grated cheese and stir well.
Season to taste with salt and pepper if desired.
Spoon the dish into the preheated pastry shell and finish with a few drops of Worcestershire sauce and chopped parsley for color.