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Varkenswangetjes in Cherry Chouffe

Hoofdgerecht • Braadpan, Varkensvlees
Source: Appetijt - L. Van den Bos

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Ingredients

  • Varkenswangetjes
  • ui
  • boter
  • zout en peper
  • laurierblad
  • licht gerookte spekblokjes
  • Cherry Chouffe
  • Geconcentreerde rundsbouillon
  • bruine roux Maïzena

Directions

  • Varkenswangetjes droogdeppen en aanbraden in hete boter.
  • Uien grof snijden en samen met het spek, mee aanbraden.
  • Kruiden toevoegen.
  • Als vlees en uien voldoende gekleurd zijn, afblussen met het bier.
  • Twee uur zachtjes laten sudderen onder deksel. Als je het vlees heel zacht wilt, mag het nog wat langer sudderen.
  • Op smaak brengen met wat runderbouillon en binden met roux.

Notes

  • Goed bereid zijn varkenswangetjes vol van smaak en superzacht.

Photos

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