Estimated reading time: 6 minutes
You will have noticed in recent years that I love stews and stews. I have already shared many a recipe with you and can continue to enjoy it. Of course I didn't say no to the invitation from the Bord Bia (Irish state agency to promote the sale of Irish products) to attend a real Irish Beef Stew Festival. On to the cooking factory in Amsterdam that had been transformed into a real Irish festival site.
Plate Bia
Bord Bia exists 25 years this year and we also celebrated that during this Irish Beef Stew Festival. For many years they have been committed to promoting large and small food producers from Ireland. They also certify products under the Origin Green label. The theme of the Bord Bia's stew campaign in the Netherlands is “on a low note”. Slow down, relax and let the stew do the work. A good stew just needs a lot of time! To demonstrate how to make the best stews and to taste them, some fine chefs from the Chef's Irish Beef Club were on hand. And Gert-Jan Kiers the demo butcher also brought a beautiful piece of meat to tell us more about the meat.
Seanchai storytellers
Imagine: Ireland centuries ago, reading and writing could only be done by the high nobility and monks, all other communication was through the spoken word. In Celtic culture, the laws were memorized in long lilting poems and recited by “fili”. A kind of walking encyclopedia. Each clan had its own storyteller who, as it were, wrote history. Felix Wilbrink, culinary publicist for De Telegraaf, took on this task during the festival.
Married to an Irish woman and with three half-Irish sons, he told us a story about a trip to his beloved Ireland. In no time we found ourselves in pubs and in the countryside, hearing stories about music playing and seeing behind closed eyes the old Irish little man sharing his stories with Felix again. As a true seanchaí (pronounced Shawn-a-kee) he took us into his past.
Stew, stew, stew!
Of course you can't organize a stew festival without a good stew, and we even got to taste three! And when they are prepared by two star chefs and the demo butcher, you know it's going to taste good. Alain Alders (from restaurant Vrienden van Jacob) let us taste a kind of poké stew, with rice, white beans, roasted bacon, and pumpkin. A completely contemporary version. Chef Jan Klein (former Michelin star restaurant Hermitage) made a classic boeuf bourguignon with its warm flavors, and Gert-Jan stewed the Irish whiskey. I've been able to taste this one before during this masterclass, I wrote out the recipe for you and you can . find back.
Irish Beef Stew Festival: Tips and Tricks for the Best Stew
All chefs gave us their tips to ensure that you can make a delicious stew at home. Temperature, fat and time, as René Pluijm gave at the end of the festival, who together with Gert-Jan made the start of a fine stew live in front of us at the end of the festival. Fat gives flavor, and fat protects the meat. Kiers indicated that there is quite a bit to be done about using meat these days. As a butcher, he knows like the best that a good piece of meat comes from an animal that has had a good life. Because that's how he said "a poorly kept cow does not produce a top piece of meat".
Chill out and relax
In a small corner of the festival there was a tent with two nice beanbags, where we could do a stew meditation. In nine minutes the storyteller takes you through the process of preparing a stew while the music and cutting sounds in the background make you completely zen.
Of course, Luuk and I couldn't let such a moment pass us by! As relaxed as the meat has been simmering for hours and hours, we became so relaxed from this meditation. Curious and want a moment of peace?
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