{"id":412,"date":"2018-12-10T12:49:56","date_gmt":"2018-12-10T12:49:56","guid":{"rendered":"https:\/\/www.catch-on.nl\/?p=412"},"modified":"2019-03-22T10:07:02","modified_gmt":"2019-03-22T10:07:02","slug":"stewing-masterclass-demo-butcher-gertjan-kiers","status":"publish","type":"post","link":"https:\/\/www.catch-on.nl\/2018\/12\/10\/stewing-masterclass-demo-butcher-gertjan-kiers\/","title":{"rendered":"Stewing masterclass demo butcher Gertjan Kiers"},"content":{"rendered":"
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For Bord Bia we organized a beautiful stewing masterclass to improve knowledge about beef. On Monday 3 December 2018, demo butcher Gertjan Kiers gave an inspiring presentation for a varied group of culinary journalists, food bloggers and enthusiasts.<\/strong><\/p>\n The Dutch like to prepare a stew. But, they do not always know which meat is suitable for stewing. Gertjan Kiers talked about beef in general, boned an Irish forefoot<\/a> and showed where the tastiest meat parts are. Those present then prepared a stew themselves. “The great thing about stewing beef is that you can combine it infinitely”, says Kiers.<\/p>\n