{"id":2305,"date":"2025-07-14T11:19:47","date_gmt":"2025-07-14T09:19:47","guid":{"rendered":"https:\/\/www.informations.brussels\/ragout-avec-frites-ragout-flamand\/"},"modified":"2025-07-14T11:19:47","modified_gmt":"2025-07-14T09:19:47","slug":"ragout-avec-frites-ragout-flamand","status":"publish","type":"post","link":"https:\/\/www.informations.brussels\/fr\/ragout-avec-frites-ragout-flamand\/","title":{"rendered":"Rago\u00fbt avec frites (rago\u00fbt flamand)"},"content":{"rendered":"\n\n
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\n Rate this post<\/span>\n <\/div>\n <\/div>\n

Qu’est-ce qu’un rago\u00fbt de viande ?<\/h3>\n

Stoofvlees en n\u00e9erlandais signifie litt\u00e9ralement : viande mijot\u00e9e, ou viande cuite lentement \u00e0 feu doux. Il s’agit d’un plat belge typique, particuli\u00e8rement populaire en Flandre, souvent pr\u00e9par\u00e9 avec du b\u0153uf, des oignons et de la bi\u00e8re brune. Il est g\u00e9n\u00e9ralement servi avec des frites, mais peut \u00e9galement \u00eatre accompagn\u00e9 d’une pur\u00e9e de pommes de terre ou d’une sauce aux pommes. <\/p>\n

Ingr\u00e9dients (pour 4 personnes)<\/h3>\n
    \n
  • \n

    1 kg de rago\u00fbt de b\u0153uf (p. ex. sukade, \u00e9paule)<\/p>\n<\/li>\n

  • \n

    2 gros oignons, hach\u00e9s grossi\u00e8rement<\/p>\n<\/li>\n

  • \n

    2 tranches de pain brun rassis<\/p>\n<\/li>\n

  • \n

    2 cuill\u00e8res \u00e0 soupe de moutarde<\/p>\n<\/li>\n

  • \n

    2 \u00e0 3 cuill\u00e8res \u00e0 soupe de sirop de pomme ou de sucre roux<\/p>\n<\/li>\n

  • \n

    1 bouteille de bi\u00e8re belge brune (par exemple Leffe Bruin, Westmalle Dubbel ou Rochefort)<\/p>\n<\/li>\n

  • \n

    1 \u00e0 2 feuilles de laurier<\/p>\n<\/li>\n

  • \n

    2 branches de thym<\/p>\n<\/li>\n

  • \n

    1 clou de girofle (facultatif)<\/p>\n<\/li>\n

  • \n

    Beurre ou huile de cuisson<\/p>\n<\/li>\n

  • \n

    Poivre et sel<\/p>\n<\/li>\n<\/ul>\n

    Recette<\/h3>\n
      \n
    1. \n

      Saisissez la viande :<\/strong><\/p>\n

        \n
      • \n

        Coupez le b\u0153uf en cubes d’environ 3 cm.<\/p>\n<\/li>\n

      • \n

        Faites chauffer du beurre dans une grande cocotte et faites-y dorer la viande sur tout son pourtour.<\/p>\n<\/li>\n

      • \n

        Retirez la viande de la po\u00eale et mettez-la de c\u00f4t\u00e9.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n

      • \n

        Faites frire les oignons :<\/strong><\/p>\n

          \n
        • \n

          Ajoutez \u00e0 nouveau un peu de beurre dans la m\u00eame po\u00eale.<\/p>\n<\/li>\n

        • \n

          Faites revenir les oignons jusqu’\u00e0 ce qu’ils soient glac\u00e9s et l\u00e9g\u00e8rement caram\u00e9lis\u00e9s.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n

        • \n

          Remettre la viande dans la po\u00eale :<\/strong><\/p>\n

            \n
          • \n

            Remettre la viande dans la po\u00eale avec les oignons.<\/p>\n<\/li>\n

          • \n

            Assaisonnez avec du poivre, du sel, du laurier, du thym et des clous de girofle si n\u00e9cessaire.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n

          • \n

            Ajoutez de la bi\u00e8re :<\/strong><\/p>\n

              \n
            • \n

              Versez la bi\u00e8re brune jusqu’\u00e0 ce que tout soit juste submerg\u00e9. Remuez bien. <\/p>\n<\/li>\n

            • \n

              Tartinez g\u00e9n\u00e9reusement les tranches de pain avec de la moutarde et placez-les sur le rago\u00fbt, c\u00f4t\u00e9 moutarde vers le bas.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n

            • \n

              Le rago\u00fbt :<\/strong><\/p>\n

                \n
              • \n

                Couvrez la casserole et laissez mijoter \u00e0 feu doux pendant 2,5 \u00e0 3 heures.<\/p>\n<\/li>\n

              • \n

                Remuez de temps en temps et v\u00e9rifiez si la viande devient bien tendre.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n

              • \n

                Finition :<\/strong><\/p>\n

                  \n
                • \n

                  Incorporez le caramel fondu \u00e0 la sauce. Ajoutez du sirop de pomme ou de la cassonade selon votre go\u00fbt pour rendre la sauce un peu plus sucr\u00e9e. <\/p>\n<\/li>\n

                • \n

                  Sans le couvercle, faites r\u00e9duire un peu plus si la sauce est trop liquide.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

                  Qu’est-ce qu’un rago\u00fbt de viande ? Stoofvlees en n\u00e9erlandais signifie litt\u00e9ralement : viande mijot\u00e9e, ou viande cuite lentement \u00e0 feu doux. Il s’agit d’un plat belge typique, particuli\u00e8rement populaire en Flandre, souvent pr\u00e9par\u00e9 avec du b\u0153uf, des oignons et de la bi\u00e8re brune. Il est g\u00e9n\u00e9ralement servi avec des frites, mais peut \u00e9galement \u00eatre accompagn\u00e9 […]<\/p>\n","protected":false},"author":11,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[40],"tags":[],"class_list":["post-2305","post","type-post","status-publish","format-standard","hentry","category-gastronomie-fr"],"yoast_head":"\nRago\u00fbt avec frites (rago\u00fbt flamand) - Informations Brussels<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.informations.brussels\/fr\/ragout-avec-frites-ragout-flamand\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rago\u00fbt avec frites (rago\u00fbt flamand) - Informations Brussels\" \/>\n<meta property=\"og:description\" content=\"Qu’est-ce qu’un rago\u00fbt de viande ? Stoofvlees en n\u00e9erlandais signifie litt\u00e9ralement : viande mijot\u00e9e, ou viande cuite lentement \u00e0 feu doux. Il s’agit d’un plat belge typique, particuli\u00e8rement populaire en Flandre, souvent pr\u00e9par\u00e9 avec du b\u0153uf, des oignons et de la bi\u00e8re brune. 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