ULTIMATE Belgian Food Tour In Brussels!

In this Belgian food tour video, we'll introduce you to some of our favourite traditional Belgian food (Belgian fries, Belgian chocolate and much more - washed down with the occasional Belgian beer), as well as our all time favourite Belgian meal - that we'll be cooking up for Kim's parents. (**RECIPE BELOW**)

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Places visited in this video:
Noordzee / Mer Du Nord
Cafe Au Brasseur
Friterie Tabora
Chocolatier Elisabeth
Leonidas
Los Churros & Waffles

Stoofvlees / carbonade flamande recipe:

3 large onions
1-1.2 kg of beef or pork meat, cut into large dices (let's say around 2 cm x 2 cm)
2-3 bottles of dark Belgian beer (preferably Leffe - 2 or 3 depends on how much you need to submerge the meat when you cook the sauce)
2 tablespoons of sirop de Liege / Luikse siroop (you can order it with worldwide shipping here: https://store.belgianshop.com/honey-s... or at any Belgian store in the country you live)
2 slices of dark bread
2 tablespoons of mustard
2 bay leaf
1 clove
pinch of salt, pepper, thyme

How to prepare the dish:

*Peel and roughly chop the onions
*Heat a large stew and melt a knob of butter in it. Stew the onions in it over medium heat. Do not brown the onions.
*Heat a frying pan (STICKY KIND) over medium to high heat and melt a knob of butter in it, as well as olive oil so that it is 50/50 butter/olive oil.
*Sear the pieces of meat in the frying pan until they have a golden brown crust. Season the meat during baking with some ground pepper and a pinch of salt. It is best to fry a large amount of meat in several batches (to avoid releasing too much moisture, in which case you will cook the meat instead of searing it).
*Put the pieces of meat in the stew with onions.
*Deglaze the frying pan by pour in the brown beer and stirring it until all of the meaty pieces come off the pan and until the beer is boiling
*Once the beer is boiling, pour the entire contents of the pan into the meat stew. (Never pour cold beer directly onto the meat.) The meat has to be submerged in the Leffe. Add the bay leaves, thyme and let them cook in the pot.
*Add the clove (forgot to mention this in the video) and the apple-pear syrup (sirop de Liege).
*Generously spread a large slice of brown bread with sharp mustard. Place in the pot, on top of the meat, with the mustard-covered side down.
*Let simmer for 1 to 3 hours (1 for pork, more for beef) on medium heat until the meat is tender. Keep the lid OFF the jar until the sauce has a good thickness (stir frequently to avoid burning the meat). Then put the lid on after that so that the meat just cooks in the sauce. Stir regularly and check regularly.
*Bon appetit ;)

We're Naick & Kim, a Belgian couple that quit our jobs at the end of 2018 to travel the world and have been on the road for more than a year. If you want to follow along for the rest of our journey, you can subscribe to our travel vlog series here:
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