It is made with beer and mustard spread on bread, seasoning can include bay leaf, thyme, clove, and juniper berries.

In the East and West Flanders provinces, often dried prunes will be added while stewing.

As a staple of Belgian cuisine, recipes vary between regions and households.

Variations include swapping bread for gingerbread or speculaas,[7] using extra condiments like Sirop de Liège,[8] and using different kinds of beer.

[9] Just before serving, a small amount of cider or wine vinegar and either brown sugar or red currant jelly are sometimes added.