A glass filled with stew, red cabbage and mashed potatoes
The fourth dish of the Christmas beer and food pairings is something a bit different - a delicate glass filled with cosy winter stew! Use any shaped glass you like for this show-stopping appetiser, just as long as there’s enough room for all the layers. On the bottom, there will be a layer of powerful stew, topped with soft red cabbage, finished with smooth mashed potatoes and a hazelnut and bacon topping.
Alongside this powerful dish, drink a Corsendonk Christmas or go for Crom Hout (dubbel) from De Leckere. The dubbel will emphasise the spices and the Christmas beer just makes it more fruity. Feel free to mix and match!
Ingredients
For the stew
- 1 kilogram of ribs
- 2 onions
- 1 clove of garlic
- 1 tbsp of paprika
- a splash of vinegar
- 1 tbsp mustard
- 1 can of tomato paste
- 2 bottles of beer, for example Corsendonk Christmas
- 50 grams of dark chocolate
- pepper and salt
- a knob of butter

Red cabbage
- 600 grams of red cabbage
- 100 ml of water
- an apple
- 2 tbsp of sugar
- a knob of butter
- bay leaf
- 2 cloves
- 1 tbsp of gingerbread spices
- pepper and salt
Mashed potatoes
- 1 kilogram of potatoes
- a dash of semi-skimmed milk
- a knob of butter
- pepper and salt
Crumbs
- 60 grams of hazelnuts
- 40 grams of bacon
Preparation
Start by making the stew. Cut the onions. Using a large pan, fry the onions in a generous knob of butter. Cut the ribs into big pieces, sprinkle with salt and pepper and bake until brown. Add garlic, paprika, tomato paste, vinegar and mustard and fry briefly.
Pour two bottles of beer into the stew, bring it to a boil and let it simmer for over three hours. Stir every half an hour. Add the chocolate at the end, stir, and season with freshly ground pepper and salt.
Start with the red cabbage just after the stew is simmering. Cut the red cabbage into fine strips. Put the red cabbage in a saucepan together with diced apple, water, sugar, butter and herbs. Allow the red cabbage to simmer for about 3 hours.
Prepare the crumbs while you let the red cabbage and the stew simmer. Roast the hazelnuts in a dry frying pan and then fry the bacon until crisp and let it drain on a sheet of kitchen paper. Before serving, chop the nuts and finely chop the bacon. Mix the crumbs together.
Peel the potatoes and put in a saucepan with plenty of water and a little salt. Boil for about 20 minutes and drain. Mash the potatoes and make them creamy with butter and milk. Season to taste with salt and pepper.
As soon as the stew and cabbage are ready, it is time to fill the glass with all these of wintery flavours. Add a layer of powerful stew to the bottom of the glass, top with stewed red cabbage, and finish with mashed potatoes and a crumbling of hazelnut and bacon.
Tip: If you want to prepare this dish in advance, you can warm up the glasses in hot water - au bain-marie.

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