How do you make beams mash?

Beams mash was always bought with the butcher at our home.My father’s favorite recipe is to eat the joists mash with grilled apple slices on rye bread. I have not eaten this for 30 years.

To know how the beams mash is made, we first need to find out what the beams mash is in God’s name (I didn’t know it and had to look it up).

After a bit of browsing on the Internet, it has become clear to me what is the bar mash: a greasy pastry consisting of broth, pork, buckwheat flour & herbs.

In fact, this is a kind of meat pastry or meat loaf, but pork-based meat.

The word bar seems to have come from the old Dutch (and derived from the word â € œbalchâ €).It is a word used to refer to the abdomen (and the belly of a pig-including the intestines).

Necessities (according to Koopmans recipe)

  • 1 L Water
  • 500 g pork (e.g.

Pork patches, bratwurst or liver sausage)

  • 250 g buckwheat flour
  • Salt, pepper & cloves or meat spices
  • Instructions

    And so you get this:

    SOURCE Photo: Maaswaalweb. En

    I found this recipe:

    Ingredients (for 4 people)

    • 250 gram buckwheat flour
    • 1 liter of water
    • 100 gram Fat bacon
    • 500 grams pork like poulet heart, liver, kidney, minced meat
    • Thyme
    • Laurel
    • Nutmeg
    • Clove
    • Pepper
    • Salt

    Preparation
    Boil the water in a large pan and add the meat and bacon to it.

    Bring the whole to the boil and add the spices to it. Let this mixture boil for an hour. Remove the meat from the pan and let it cool. Cut the meat into small pieces. Or meal it in a meat grinder. Pour the remaining broth through a sieve.

    Add to 1/3 part of the sieved broth and buckwheat flour, and stir this boiling to a smooth batter.Bring the remaining broth with the sliced meat back to the boil and add the buckwheat batter to it quietly. Let this boil again for 15 minutes while you keep stirring until the mash is stiff.

    Then put it in a bowl rinsed with cold water and let it cool.Enough cooled down you put it in the fridge for a night.

    The next day you cut slices of about 1 cm thickness.Bake the slices in a frying pan with butter until they are brown and crunchy on both sides.

    Serve the dish preferably warm, although you can also eat cold.Many find it cold, however, less tasty.

    I myself find balkenknit terribly dirty, just like â € ̃zultâ €™ you might also be interested.My father eats it at lunchtime.

    You need 1 pound buckwheat flour, 300 grams of pork like pork patches, liver, head meat, paws etc.Because it is residual meat, it used to be very cheap for people. If you can’t find this anywhere, you can also just use belly bacon. In addition, you add salt and pepper and some spices for the taste: Laurel, mace, cloves and a tablespoon of flea herb (order online, it’s a mix of things that are very typical of balkenknit in Brabant in any case). You can also make leek and carrot for the broth. Finally, you need cream butter.

    Making it is not difficult: draw broth of 1.2 L. Water with the meat, leek, carrot and all spices except flea herb.Then strain the broth and cut the meat into small pieces and put them back into the broth. The leek and spices can be gone. Then bring it back to the boil. Then you do a mess with it, and little bit for the flour. If it gets a ball you can get it out, kneading it until it fits in a baking pan and then in the fridge.

    The next day you can slice it and bake it in cream butter.My father always eats it on bread.

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