Latest Episode: Life of a Restaurant Critic with Bill Addison and Wini Moranville
  • Donate
The Splendid Table
  • Recipes
  • Episodes
  • Radio
    • About Us
    • Newsletter
    • Subscribe to Podcast
    • Support The Splendid Table!
    • Merchandise
    • On the Radio
    • Become a Sponsor
    • Podcast Sponsors
    • Contact Us
All Recipes

Ale

  • Brabant Braise with Prunes and Gueuze Beer

    An old fashioned Belgian country stew with unexpected nuances from the Brabant countryside. Belgium's province of Brabant is most famous for its, and the country's, capitol -- Brussels. The dish calls for the beer that can be made only in Brussels and its surrounds -- Gueuze. Snappy tart, almost sour, Gueuze is as much a part of brussels culture as its famous Grande Place. You'll find imported Gueuze in liquor shops, or use a tart, but full bodied ale. Rabbit is traditional here, but chicken can be substituted. Do try to use organic, free range, antibiotic and hormone free ingredients if at all possible. The braise could be done a day ahead, just undercook it slightly the first time around. Serve with steamed potatoes. whatever beer you cook with, that's the beer to drink with the braise.

Sponsor us

Recent Stories

  • Summer Cooking with Carla Lalli Music

  • Off the Beaten Path – Exploring Southern France with authors Steve Hoffman and Rebekah Peppler

  • Summer Salad with Cured Fish and White Kimchi

  • 3 Junes

  • Real world seafood cooking with Genevieve Ko and Jennifer Bushman

  • The Splendid Table Tour: Celebrating 30 Years

The Splendid Table
American Public Media
© 2026 Minnesota Public Radio. All rights reserved.Terms and ConditionsPrivacy Policy