Ingredients:

• 1 bottle Orval
• 2 lbs. new potatoes
• 1 small bunch sorrel leaves
• 2 thick rashers smoked bacon
• 4 red onions
• 1 sprig thyme
• 1 bay leaf
• black pepper

Directions:

Peel the potatoes, chop into cubes; peel and chop the onions. Wash the sorrel and chop coarsely. Cut the bacon into small cubes. Blanch in boiling water; drain; rinse & drain again. Add the bacon to a pan and brown gently. Add the onions and then the sorrel. Cook gently while stirring. Season with black pepper and add the beer. Add the potato cubes, bring to a boil, cover, and leave to cook gently on low-to-medium heat for 20 minutes. Remove the lid and raise heat for 5 to 10 minutes until the liquid has reduced.

(Nicole Darchambeau)