Le Sainte Gilloise

1. 1

   Heat the saucepan and add the meat.

2. 2

   Drain the pickles and capers, then put them in the saucepan with the meat.

3. 3

   Cover with water and add all the stock cubes.

4. 4

   Put the lid on and let simmer until the meat is cooked,

5. 5

   Remove the meat, blend the pickles and the juice and then put the meat back in it.

* Per serving · 4 servings · Values may vary.

No additional tips available.