Chimay with beer

New exceptional recipe !!

Learn more about this product

To bring this unique cheese to life, the cheesemakers now incorporate Bleu de Chimay, the brewery's flagship beer, directly into the milk.

As a result, the cheese develops beer and yeast aromas that blend subtly with the sweetness of the milk.

Chimay à la bière

Cooking the gingerbread, why not !

 

Croûtons

Use in your

french toast recipe

As crouton for 

your favorite appetizers

Pain doré

 

Or when making sauce !

Sauce

 

Beef and carrots with gingerbread

  INGREDIENTS

Stewing beef (cheek or chunk)

Dijon mustard

Sliced carrots

Garlic

Diced onion

Pure honey gingerbread

Veal stock

Red beer

Salt and pepper to taste

  PRÉPARATION

1. Sear the beef in a pan.  Remove to a plate and rub with Dijon mustard.

2. In the same pan, fry the carrots, garlic and onions.  Deglaze with beer, reduce by half, then add the veal stock.

3. Return the beef to the pan, put the gingerbread slices on top.  Add the lid and put in the oven at 325F (165C) for 3 to 4 hours.

4. Once finished, remove the beef and carrots.  Strain the sauce to obtain a smooth texture, then emulsify with the gingerbread bits to give a rich and velvety consistancy.

5. Arrange the plate starting with a generous portion of tender beef, add braised carrots and drizzle with the sauce.

6. Serve with mashed carrots and for a crunchy and sweet finish, add some croutons made with gingerbread !