Taco Time: Brugse Zot Braised Pulled Beef Taco #BBQZOT
In an earlier post you could already read that I was electedn as the #BBQzot (BBQ FOOL) by the belgian brewery “De Halve Maan“. As a lover of the beers of this brewery it’s a nice challenge to work with this belgian pride. In a first dish I chose a more classic sandwich with smoked ham in a delicious beer lacquer. For this recipe we go for a combination of Flemish and Mexican classics. A stew-inspired Pulled Beef Taco with some refreshing sides to give it some extra punch. Inspired by the visit at the brewery where the combination of historic influences with modern techniques seems to be a perfect combination leading to great results.
Disclaimer: this post is sponsored by Brugse Zot. All opinions expressed are personal and sincere.
As you could read in the post accompanying the recipe for “The Fool’s sandwich“, Bruges has a rich history that is reflected in the “Brugse Zot” of Brewery De Halve Maan. As a result of this collaboration, I also had the opportunity to visit the brewery in the heart of Bruges. Highly recommended for the beer lovers among us who are heading towards the West-Flemish capital. In addition to the active brewery, the visit will give you a good impression of the evolution of the beer and it’s brewing process. The brewery, founded in 1905 by Henri Maes (no family of…), is still managed by the Maes family. 6 generations of brewmasters were involved in the development of this piece of belgian history.
The fascinating contrast between the brewing techniques of the past and today’s modern approach shows how the company has grown in a relatively short period of time. The ultimate move was the construction of an underground pipeline connecting the brewery to the bottling plant outside the city center which gave the brewery some international attention. Besides the history of the brewery, you can enjoy a beautiful panoramic view over the city and end the tour on the cozy terrace where you can taste a delicious Brugse Zot blond. At cooler temperatures you can relax in the homely cafe overlooking the brew kettles. The ideal relaxation when visiting the characterful city of Bruges.
As the brewery clearly does not allow itself to be limited (literally and figuratively) and embraces innovation to expand further. I decided to embrace the same thought. In this meal I tried to think beyond the known paths. The idea of making a classic flemish stew with the beer was very obvious. But that path has been walked many times before. So why not try a Pulled Beef Taco? After all, a good beef stew is often not that different from a portion of Pulled Beef. Except for the braising that’s lacking in the classic pulled beef recipe. With this technique and some Mexican influences I make the filling for this Pulled Beef Taco. A savory flavorful variant that is balanced with a fresh sour avocado cream and pickled vegetables. Where the brewery uses modern techniques to brew an old recipe, here I choose to use the classic techniques for a modern twist.
Would you like to make this dish yourself? That’s possible! You can find the recipe below. If you’re not living in Belgium the beers might be a bit harder to find. Maybe you could try it with a different type of brown ale if you’ can’t find the real deal over there. Maybe you have some other great ideas to use the brown beer for? Be sure to let us know what you would make with the Brugse Zot when you’ll get it in your hands.
- 8 Tortilla sheets
- freshly grated cheese Cheddar or Manchego
- 4 x 200 gr. Beef in this case Irish Striploin steak
- salt to taste
- 1 good hand full of Green herbs Thyme, rosemary, oregano
- 50 gr. butter
- 2 bottles Brugse Zot double
- 3 cloves look
- 6 tbsp ketchup
- 2 red onions
- 1 piece of star anise
- 1 lump of butter
- 1 shot Lemon Tequilla
- 8 mini cucumbers
- 2 red peppers
- 100 ml Bruges fool blond
- 100 ml cider vinegar
- 1/2 tbsp agave syrup
- 1 tsp salt
- 1/2 avocado
- 3 tbsp sour cream
- 1/2 lime juice
- 1/2 tbsp tequilla
- salt to taste
Heat your BBQ until hot and place a cast iron pan on the grill over direct heat for 20 minutes.
Sprinkle the steaks with salt and sear them in the red-hot pan. As soon as the steak comes loose from the pan, turn to sear the other side. In the meantime, cover the steak with herbs and add a knob of butter to each steak.
Remove the pan from the heat and extinguish after 2 minutes with the Brugse Zot Dubbel until the meat is completely under the beer. In the meantime, lower the temperature in your BBQ to +- 100°C and then work indirectly for the braising time.
Add the garlic and ketchup to the sauce and let it simmer until the meat falls apart into threads and the sauce has thickened.
Add some oil and a knob of butter to a pan and place the star anise in it.
Fry the onion until glassy and extinguish with the Tequilla.
Let it caramelize on a gentle heat source (+-30 min).
Mix the ingredients and gently bring to boiling point so that all flavors can blend in.
Cut the red pepper into slices and place in a small bowl or weck pot. Cut the mini cucumber longitudinally in eight equal slices in order to get fine strips and place in a larger weck pot.
Pour the pickle brine on top of the vegetables until they are just below the brine and place aside for a few hours.
Blend the avocado with sour cream and the Tequila.
Season with lime juice and salt to taste.
Place in the refrigerator until it’s time to serve the Taco.
Increase the temperature in your BBQ to 180°C. Indirect heat.
Place a portion of pulled beef on the tortilla bottom and cover with grated Cheddar or Manchego.
Place on the BBQ until the cheese has melted.
Finish with fresh coriander and pickled vegetables.