Belgian-Hylian Meat Stew; Fusion Kitchen

This instructable is part of the eatwhatyouwatch challenge by Binging with Babish where you need to recreate your favourite Zelda dish.

Since Meat stew is one of the dishes, I took this as an opportunity to create a signature Belgian dish, with Hylian influences.

You'll be mesmerized by the flavour of this stew, with a perfect combination of the sweet/sour apples and crunchy fries.

Acquire a variety of korok seeds that have grown too much, because it took way too long before you found them. Work out all your frustrations, by chopping them with your Master Sword.

(2-3 onions/shallots)

In your cooking pot (can be a dancing cooking pot on an open fire, but doesn't have to be) glaze your chopped korok seeds with some oil until they are glazed. Don't get them too brown or you'll acquire a bitter taste.

Once done, take the pot of the fire and keep them aside for later.

Go hunt for some Hateno cows or water buffalos and get about 1 kg of raw prime shoulder meat. Chop it up in 5 cm pieces and add rock salt and Goron spice (pepper).

Fry in a sticky pan on high heat with some oil until you see that tasty brown crust. Your meat doesn't have to be fully cooked, you just want to see that crust.

Add the meat to your previously glazed korok seeds.

Go to your local Beedle and ask if he got some Belgian dark brown beer, but any strong brown beer will do.

Remove the excess oil from your pan (shown in the picture was before removing the oil) and put the pan back on low heat on the fire.

Quickly add the to the pan (2 bottles, i.e. 66 cl) and bring it to a boil by increasing the heat. Scrape all the good stuff from the bottom of the pan to infuse with flavour.

Once the beer has been boiling for about 2 minutes, add it to the meat and korok seed mix.

Do not add cold beer to warm meat, this will make your meat tough.

Ask your local baker for a nice loaf of bread made with Tabantha Wheat and cut off two slices.

Spread on one slice a very generous amount of mustard and on the second one Liège syrup; this is a very thick Belgian syrup based on apple juice, pear juice and dates. If you can't find this syrup, Apple butter or courser bee honey is a good alternative. Use more spread than shown in the picture, I had to add more later on.

Add these two slices to your stew on medium heat and wait until dissolved.

Make some mixed greens containing bayleaf, rosemary, thyme and oregano. Also add 2-3 cloves. Set your pot to low heat and add this mixture. Fresh greens are always better.

Let the stew cook for at least 15 minutes on medium-low heat to let it thicken up. You can always add some Tabantha wheat flour if you do not reach the thickness you want.

Put a lid on the pot and cook for at least two hours on low heat. The longer you cook it, the better it gets, the more tender your meat will be.

Climb or chop down the closest tree and pick two apples.

Dice them up and sprinkle some lemon juice over it to prevent it from getting brown.

Weigh 50 g of goat butter and 30 g of processed cane sugar and melt together in a pan on low-medium heat.

Once molten, but before it starts to brown, add the diced apples and drizzle the soon-to-become caramel over the apples. Your apples will soften up a bit and your caramel will start to get brown.

If you've reached the desired brownness, remove the pan from the fire and add the juice of (half) a lemon and dash of cinnamon. It's better to wait with adding the cinnamon until the very last to have a better judgement on the colour of the caramel.

In Zelda botw there are no potatoes, so we'll have to use the power of the triforce to introduce something potato to the dish.

Peel as many potatoes as you like and cut them in to triforce shards. Other shapes can also be used, but won't be shown in the final dish for aesthetic reasons.

Try to assemble a triforce to show you're not a 4chan newf*g.

Poach the tators in oil at max 150°C for about 3 min. They should be softened up on the inside, but not yet browned.

Set the fryer on 180°C and fry them for a second time until golden brown.

Frying in two steps like this will assure a more homogenous colour for the different shaped potato pieces, a crunchy crust and a soft center piece.

Add some rock salt to improve flavour.

Assemble your dish, make sure to add enough triforces to make this overall Belgian dish more Hylian.