Bacon, no stoofkruiden, no carrot, no perenstroop, too little beer, too much stock.
At least he’s not shy with the onions.
Looks tasty, but it’s clearly not the real thing. And why would you ruin it with frozen airfryer chips??
‘french fries’
Mja volg toch maar gewoon een traditioneel recept als dat van Meus of één van onze andere Vlaamse TV-chefs.
Now you all know how Italians feel when pasta al ragù gets butchered over and over again.
Dat treft ik ging net beginnen aan men stoofvlees. ‘t mijne zal wel beter smaken want recept van mama.
Since when is Belgium in Norway? Is it really that hard to do some basic research on the country of origin? Glad he liked the dish, looked yummie.
Looks deliciosos!
Nothing beat the raclette !
For me the weird thing is that he is frying the onions for like 1h. When i’m making stoofvlees, i’m definitely not doing that. I will fry them a bit (fruit them) and take them a bit further, but that’s it. Maybe 15 min?
Also, I put more beer, and less stock. And no bacon (it’s not a bourguignon, is it?).
Edit: spelling
Is er eigenlijk één officieel recept? ik heb zo’n vermoeden dat iedereen nu z’n persoonlijke aanpassingen zal posten.
Dit is de eerste keer dat ik er spek in zie.
I saw this video too this morning, and im not sure what too think about it. How did u guys feel about the choice of the beer that he used?
And can someone please link a recipe that is good?
Westmalle dobbel or other very flavourful dark beer, use expensive meat with lots of fat and marbling add gingerbread with mustard (I love maillé) to fatten the sauce. It’s even better if you keep it in the refrigerator for a day before serving
Well, this guy is just a bit sloppy in his research. In this video specifically it shows painfully plainly with it being a boeuf bourguignon recipe where he swapped the wine out for beer and called it a day. He comits cardinal sin after cardinal sin. Honestly, if you look at the core of it that is what he does. The bacon and garlic are smoking guns for it being a bourguignon. Not to mention the completely pointless onion caramelisation step. It just feels like an attempt at rage-baiting.
16 comments
Bacon, no stoofkruiden, no carrot, no perenstroop, too little beer, too much stock.
At least he’s not shy with the onions.
Looks tasty, but it’s clearly not the real thing. And why would you ruin it with frozen airfryer chips??
‘french fries’
Mja volg toch maar gewoon een traditioneel recept als dat van Meus of één van onze andere Vlaamse TV-chefs.
Now you all know how Italians feel when pasta al ragù gets butchered over and over again.
Dat treft ik ging net beginnen aan men stoofvlees. ‘t mijne zal wel beter smaken want recept van mama.
Since when is Belgium in Norway? Is it really that hard to do some basic research on the country of origin? Glad he liked the dish, looked yummie.
Looks deliciosos!
Nothing beat the raclette !
For me the weird thing is that he is frying the onions for like 1h. When i’m making stoofvlees, i’m definitely not doing that. I will fry them a bit (fruit them) and take them a bit further, but that’s it. Maybe 15 min?
Also, I put more beer, and less stock. And no bacon (it’s not a bourguignon, is it?).
Edit: spelling
Is er eigenlijk één officieel recept? ik heb zo’n vermoeden dat iedereen nu z’n persoonlijke aanpassingen zal posten.
Dit is de eerste keer dat ik er spek in zie.
I saw this video too this morning, and im not sure what too think about it. How did u guys feel about the choice of the beer that he used?
And can someone please link a recipe that is good?
Westmalle dobbel or other very flavourful dark beer, use expensive meat with lots of fat and marbling add gingerbread with mustard (I love maillé) to fatten the sauce. It’s even better if you keep it in the refrigerator for a day before serving
Well, this guy is just a bit sloppy in his research. In this video specifically it shows painfully plainly with it being a boeuf bourguignon recipe where he swapped the wine out for beer and called it a day. He comits cardinal sin after cardinal sin. Honestly, if you look at the core of it that is what he does. The bacon and garlic are smoking guns for it being a bourguignon. Not to mention the completely pointless onion caramelisation step. It just feels like an attempt at rage-baiting.
Dude forgot the mayo… amateur
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