Phoenix Imports, Ltd.

Real Belgian Beer Recipe

Ham Shoulder with a Sauce of Corsendonk® Abbey Brown Ale

Ingredients: for four servings
4 slightly salted ham shoulders, excess fat trimmed
1.5 dl (about 5 oz.) Corsendonk® Abbey Brown Ale
150 grams (about 5 oz.) carrots, chopped fine
2 blanched celery stalks, chopped fine
1 onion, chopped fine
1 branch thyme
2 bay leaves
8 dl (about 27 oz.) water
250 grams (about 9 oz.) mushrooms, sliced
1.5 dl heavy cream, lightly whipped
salt & freshly ground pepper

Preparation
Put the ham shoulders, carrot, onion, celery, thyme and bay leaves in water and simmer at low heat for 1½ to 2 hours. Remove the hams from the pan and keep warm.

Sieve the broth, put it back in the pan and boil it down till about 1 dl (3 to 3.5 oz.) is left. Add the beer and mushrooms and heat at low heat for about 15 minutes. Then stir in the whipped cream, and season with salt & pepper.

Plate the ham on pre-heated plates, spoon sauce over the ham, and serve with waffle potatoes, an assortment of braised fresh vegetables, and Corsendonk® Abbey Brown Ale.

Stadscafé
Suikerui 1
2000 Antwerpen, Belgium
Tel (32) 3 226 13 91

The City Café has become a phenomenon in Antwerp. The bar is made of large convent doors, and the beautiful ornamental ceiling, the wood parquet floor from the Court of Justice in Ghent and the library are a feast for the eyes. A feast for your palate are the very tasty Belgian traditional dishes, served in an original and surprising manner.

Located at the corner of Suikerrui and Ernest Van Dijkkaai, across the Steen and the River Scheldt, you can even visit the City café by cruise ship as the new terminal is only 200 meters away.

Chef Gert Van der Voort