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with leek
 

Waterzooi

 

Hachee (beef stew)
  • 1 CHICKEN, in pieces
  • 200 GRAM CARROTS, cleaned and cut
  • 2 LEEKS, sliced
  • 1 ONION, chopped
  • 1 CUP WHITE WINE
  • 1/2 CUP CREAM
  • 4 EGG YOLKS
  • 75 GRAM BUTTER
    •
 
  • 800 GRAM BEEF FOR STEWING, cubed
  • 2 ONIONS, sliced
  • 2 TBSP FLOUR
  • 2 TBSP VINEGAR
  • 4 BAY LEAVES
  • 5 CLOVES
  • 2 SLICES SPICE CAKE, cubed
  • 1 BOTTLE OF BEER
  • 50 GRAM BUTTER
  • 2 TBSP CORN STARCH
    •

Brown the chicken pieces in the butter and take them out of the pan. Stir fry the carrots, leeks and onion in the same butter. Put the chicken pieces back and add the wine and pepper and salt to taste and bring to the boil. Simmer for 25 minutes. Take the chicken out and keep it warm. Mix the egg yolks with the cream and add it to the wine vegetable mixture. Heat slowly till it thickens (stir well, don't let it come beyond the boiling point). Put back the chicken into the sauce.

This is a recipe from the city Gent.

Brown the beef in the butter. Add the onions and fry 3 minutes more. Add the flour and stir well. Add the beer; the meat should be covered, if not add some water. Bring to the boil, add salt and pepper to taste, and the bay leaves, vinegar and cloves and simmer for 2 hours. Take the cloves and bay leaves out. Add the space cake and simmer 15 minutes more. Dissolve the corn starch in a little water and add to the meat. Heat, while stirring, until the gravy thickens. Serve with mashed potatoes.

Hachee comes from the word "hacher" which means "to chop" in French. Apparently this dish has been known in Europe from the Middle Ages and consisted of chopped meat and onions or vegetables. Vinegar was always used to tenderize the meat.