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Biétrumé: recipe illustration
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Biétrumé

Biétrumé is a slow-cooked stew from the Liège region, made with chard and smoked meat or bacon. Its mild, rustic flavour makes it comforting, especially in winter.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Wash the chard, separate the stalks from the leaves and cut the stalks into 3 cm pieces.
  2. Fry the smoked bacon in a large saucepan without added fat until golden, then add the sliced onions.
  3. Add the sliced leeks and the chard stalks, then let them sweat for 5 minutes over medium heat.
  4. Pour in the stock, add the diced potatoes and the bouquet garni, then simmer for 30 minutes.
  5. Add the chard leaves and continue cooking for 30 minutes over low heat, until the vegetables are tender.
  6. In a bowl, mix the melted butter with the flour, then stir in a ladle of stock to make a smooth thickening.
  7. Pour this mixture into the pan, stir and let it thicken for 5 minutes without boiling.
  8. Off the heat, bind with the egg yolk, adjust the seasoning and serve piping hot with the toasted bread slices.

Variations and tips

Vegetarian version. Replace the bacon with 2 tablespoons of oil and add a pinch of smoked paprika to keep a smoky note.

Using what you can find. Chard is sold in most supermarkets; otherwise use Swiss chard or spinach.

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Original Ecomely recipe.