My dad has an ancient newspaper cutting of this recipe. I could never figure out what made it particularly Flemish, only that this is amazing on a wintry, stormy day. Filling, hearty and delicious - I get a hankering for this roast every winter like clockwork. Here I use lamb chops with the bone in but the original recipe calls for chuck roast cooked for 2 1/2 hours instead of the 2 hours here. I love simmering it with the bones because it enhances the already rich flavor.
FLEMISH POT ROAST
4-5 lbs lamb chops with the bone in
1 tbsp olive oil
1 large onion sliced
1 lb of crimini mushrooms sliced
3 tbsp butter
1 1/2 tsp salt
2 tbsp flour
1 12-oz can of beer
1 tbsp brown sugar
1 tbsp vinegar
2 tbsp parsley, chopped
1 large clove of garlic, minced
1. In a Dutch oven, saute onions in 2 tbsp. butter until translucent. Set aside on a bowl and mix in flour.
2. Saute sliced mushrooms in 1 tbsp butter over medium heat for five minutes. Also set aside on top of onions.
3. Brown the lamb chops in the olive oil.
4. Pour beer over the meat and bring to a boil. Add onions, mushrooms, brown sugar, vinegar, garlic and salt. Cover and let simmer for about 2 hours, or until meat is tender.
5. Take meat out of the Dutch oven and onto a large plate or cutting board. Separate the bones from the meat.
6. Let the liquid simmer uncovered for 7-10 minutes or until it has reduced.
7. Put the meat back and spoon some sauce over it. Sprinkle with chopped parsley and serve.