Ingredients
Recipe for 4 people.
| 🍖 1 kg of lean beef for braising (chuck, flank, hanger) | 🧅 3 onions |
| 🥓 250 g of smoked bacon | 🍞 4 slices of crustless gingerbread |
| 💧 30 g of butter | 🍯 1 tbsp of brown sugar |
| 🍶 50 cl of brown beer | 🍷 1 tbsp of wine vinegar |
| 🌿 1 bay leaf | 🌭 2 tbsp of mustard |
| 🌾 2 tbsp of flour | 🧂 Salt and pepper to taste |
Utensils
| 🍳 Dutch oven | 🔪 Chef’s knife |
| 🍽️ Serving dish | 🥄 Wooden spoon |
| 📏 Kitchen scale | 🥘 Frying pan |
| 🍺 Beer bottle opener | 🧂 Seasonings |
Preparation step by step
Preparation time: 20 minutes
Cooking time: 2 hours 30 minutes
Rest time: 0 minutes
Total time: 2 hours 50 minutes
STEP 1: Cut 1 kg of beef into cubes of 2 to 3 centimeters for even cooking.
STEP 2: Coarsely slice 3 onions so they melt easily during cooking.
STEP 3: Heat some butter in a Dutch oven, then brown the beef pieces on all sides.
STEP 4: Add the onions to the Dutch oven so they absorb the juices from the meat and become tender.
STEP 5: Stir in 2 tablespoons of mustard and sprinkle with 2 tablespoons of flour to thicken the sauce.
STEP 6: Pour in 50 cl of brown beer and add a meat broth to properly moisten everything.
STEP 7: Incorporate 1 bay leaf and a spoonful of brown sugar to add sweetness to the recipe.
STEP 8: Let simmer on low heat for 2 hours while covering the Dutch oven to retain heat.
STEP 9: Check the cooking and adjust the seasoning with salt and pepper to your taste.
The Flemish carbonnade is a dish deeply rooted in the culinary tradition of Northern France and Belgium. This dish made with beef, slowly simmered in brown beer, offers a richness of flavors that delights the palate. The onions and brown sugar added during preparation balance the bitterness and provide a subtle sweetness to the dish.
Preparing a Flemish carbonnade requires patience and conviviality, key elements to appreciate the richness of a recipe passed down from generation to generation. Served with potatoes or bread, it brings joy during family or friends’ gatherings. The carbonnade is not just a dish but a true sharing of culinary traditions.
