4-5 lbs beef brisket, bottom round or chuck roast, boned and tied (substitute: 4-5 lbs pork shoulder roast or whole leg of lamb, boned and tied)
5 c. Flemish Marinade
1 1/2 tbsp. butter
1 1/2 tsp. vegetable oil
3 oz. slab bacon, cut into 1/2 inch strips
2 c. halved mushrooms, and/or 1 c. pearl onions, peeled
2 tbsp. flour
freshly chopped parsley for serving
1. Before cooking, take out the roast and dry thouroughly with paper towels. Season with salt and pepper. Heat the butter and oil in a Dutch oven or a heavy casserole. Sear the meat evenly on all side and remove. Add the bacon, mushrooms and/or pearl onions to the drippings and cook until lightly carmelized. Reserve.
2. Return the roast to the pan, sprinkle the flour evenly over the meat and cover with the marinade. Simmer the roast, with the lid slightly ajar for about two hours or until fork tender. About 30 minutes before serving, add the bacon, mushrooms and/or pearl onions. Remove the roast and keep warm.
3. If necessary, reduce the pan juice over high heat until you have a thickened, velvety sauce. Taste for seasonings and add a few tablespoons of Ommegang Abbey Ale to enliven the flavor. Slice the meat and serve surrounded by the vegetables. Garnish with parsley and serve the rich gravy in a sauceboat. Accompany with mashed potatoes and Ommegang.