Homemade cretons with beer - Le Coup de Grâce

Homemade cretons with beer

Preparation :3h05 min Cooking :1h30 min
Difficulty :easy
Servings :6 cups

These homemade cretons with beer have been inspired from the recipe made by one of our cooking legend, Jehane Benoît. I gave it a twist to make it even crazier!!!

Ingredients

  • 1kg ground pork, medium lean
  • 3 brown bread slices, chopped in bread crumbs
  • 1 cup Vidalia onions, very finely chopped
  • 1 big garlic clove, very finely chopped
  • 1 teaspoon salt
  • Ground pepper to taste
  • 1 teaspoon grounded cinnamon
  • ½ teaspoon grounded clove
  • 1 ¾ cup 2% milk
  • ¼ cup Raftman beer from Unibroue ( or any other cuivrée / dorée beer )

Preparation

  • Pour all the ingredients in a medium sauce pan and stir well. Cover and cook at low heat for 1h30. Stir from times to times.
  • Taste and rectify seasoning if necessary. Let cool down entirely before refrigerating for at least 3 hours or even better, all night! Can be kept in the fridge for 3-4 days in a airtight container and can be frozen in smaller portions if you want to spoil yourself the following month!
Created with Sketch. COOK MODE

My profile

My personal notes

Our wine stewards suggest

+- 15$Somontes Colheita

I can already see the doubt in your eyes. A wine under 12$ can be good? Be ready for a shock because it is not only delicious but spicy and complex. At this price, the week-end brunch with these homemade cretons will be next level I promise!

+- 30$René Lequin-Colin Santenay Vieilles Vignes 2012

A bourgignon pinot that is soft and spicy, exactly what you need to start the meal with freshness. The kind of wine to serve chilled with assorted delicatessen!

Hefeweizen, Belle Gueule

With predominant notes of banana and clove, as the German style wants, it will fit with the spices of this creton. Soft in mouth, this beer will remind you the mellowness of the creton for a luxury pairing! Perfect for a slow wake up!

My profile

My personal notes

Share

loading more

vivez le coup de grâce

Back to top