• Main course
  • 4 Persons
  • 60 min


  • 500 grams minced beef
  • 2 thickly sliced bread (light grey or white). I always prefer artisanal bread.
  • 20 cl whole milk
  • 10 cl La Trappe Tripel
  • 2 onions, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 teaspoon curry powder
  • 1 teaspoon mixed spices: cardamom, chilli and coriander
  • 1 teaspoon turmeric
  • 1 apple
  • 50 grams dried apricots
  • 100 grams big white raisons
  • 4 bay leaves
  • 2 tablespoons jam (peach, orange or mango)
  • Salt and pepper
  • 2 eggs
  • Banana cut in slices
  • Almond flakes

10 CL La Trappe Tripel (8%)

More about La Trappe Tripel (8%)


  • Heat the oven to 180°C.
  • Mix 20 cl whole milk with 10 cl La Trappe Tripel.
  • Take 2 thick slices of bread (light grey or white, not brown bread), cut of the crust and soak the slices of bread in the mixture.
  • Finely chop 2 onions and sauté them in a big pot with some oil and butter.
  • Add 2 finely chopped cloves of garlic to the pot and then add the spices: curry powder, cardamom, chilli, turmeric and coriander.
  • Mix everything while on the stove and then add the minced beef.
  • Cut the apple into pieces and add together with the dried apricots, raisons, jam and two bay leaves to the pot.
  • Season with salt and sufficient black pepper and continue to cook until the meat is no longer red.
  • Remove the bread from the liquid, squeeze out the liquid but keep the milk and beer mixture for later.
  • Mash the bread under the minced beef.
  • Put the minced beef mixture in a greased oven dish and press it down well.
  • Take the milk and beer mixture, whip two eggs in it and add salt and pepper.
  • Pour this mixture over the minced beef and press the remaining bay leaves into the mixture.
  • Place some banana slices on top of it all and sprinkle some almond flakes.
  • Put the oven dish in the oven for approximately 30 to 45 minutes until the top is slightly coloured.

Recipe from M. Lagas