I can attribute much of the success of tonight’s stew to my choice of braising liquids. This was actually the first time I’d attempted a beer braise- the recipe recommended Stout, but after a half-hearted attempt to find a local-crafted brewed stout that I would want to consume the remaining amount of the six-pack, I resolved to braise using the big bottle of Kasteel Brown I had lying around.

Brown, or Donker as it is labeled, isn’t a wimpy beer. Weighing in at 11% abv, Donker wields an undeniable punch. Both the nose and the palate reveal serious stewed fruits: think raisins and prunes. Cooked for several hours as a braise, the liquid was still assertive. But it didn’t overwhelm the stew, Instead, the beer lent its distinctive flavor, while demonstrating that it could be well behaved when guests are around.

The stew also benefited from the addition of the lardo I procured yesterday. I’ve recently been indoctrinated in the school that argues that fat is crucial in “brokering” the flavors of other ingredients (something that certainly was not news to my tastebuds.) Well, what better fat that cured and seasoned hog back. A couple thin slices, chopped and cooked until translucent were one of my building blocks tonight.