carbonnade flamande

Ce plat traditionnel du nord donne une viande moelleuse et une sauce très onctueuse.

La vraie Carbonade flamande

1,5 kg de boeuf à braiser (Paleron)

c. à s. de sucre de canne roux ou cassonade ou vergeoise brune

tranches de pain d'épices

branches de thym

feuilles de laurier

clous de girofle

cl de bière ambrée ou bière blonde

oignons

g de beurre doux

c. à s. de farine

c. à s. de vinaigre de vin rouge

Sel ou sel fin

Poivre

Cook a classic ale casserole with chunks of meaty beef

Carbonnade flamande

1¼ kg stewing beef,

Trappist ale

garlic cloves,

bay leaves

flour,

olive oil

pancetta

carrots, sliced

onions, sliced

leek, sliced

tomato purée

beef stock

bouquet garni

parsley,

Marinate the beef overnight in the ale with the garlic and bay leaves. The next day, drain the beef from the marinade, reserving the marinade. Pat the meat dry with kitchen paper and toss it in the seasoned flour until evenly coated. Shake off any excess flour.

Heat 2 tbsp of the olive oil in a large flameproof casserole until hot. Fry the beef in 3-4 batches for about 5 minutes per batch, stirring occasionally, until it is a rich golden brown all over. You may need to add a little more oil between batches but make sure it is hot again before adding the next batch. Remove the meat with a slotted spoon to a plate and set aside. Don’t worry if the bottom of the casserole is starting to brown, this all adds to the flavour of the finished dish.

Lower the heat to medium and fry the pancetta in the casserole for 6-8 minutes, stirring occasionally, until crisp and golden. Scoop the pancetta out with a slotted spoon and set aside with the beef.

Preheat the oven to fan 140C/conventional 160C/gas 3. Tip the carrots, onions and leek into the casserole and fry, stirring occasionally, until they start to brown – this takes about 12 minutes. Spoon in the tomato purée and continue to cook for 2 minutes, stirring constantly.

Add the beef and pour in the reserved marinade. Bring to a simmer, scraping any sticky bits off the bottom of the pan, then add all the beef stock and bouquet garni to the casserole. Season with salt and pepper and bring everything to the boil. Remove from the heat. Cover with a lid and cook in the oven for 2 hours, stirring once halfway through. (The carbonnade may now be left to cool and frozen for up to 1 month. Add 100ml/31⁄2 fl oz more stock to the sauce when reheating.) When the beef is ready, taste for seasoning and add more salt and pepper if you think it needs it. Scatter the chopped parsley over the top and serve straight from the casserole, with creamy mash or jacket potatoes and buttered greens or cabbage.

Carbonnade Flamande (Beef and Beer Stew)

roast

11.2 ounces bottles of Flemish Sour Ale

bacon (diced)

onions

garlic

all-purpose flour

beef broth

springs of fresh thyme

dark brown sugar

mustard

parsley

Salt and pepper

Marinate the beef with the beer, the garlic, the bay leaves and a pinch of salt for at least two hours, or overnight.

Drain the beef and reserve the marinade. Pat dry the beef with paper towels.

In a dutch oven, heat the olive oil until pipping hot. Fry the beef in batches, until golden brown on all sides, about 10 minutes. Remove the beef cubes and reserve.

In the same dutch oven, fry the bacon until golden and crisp. Reserve with the beef.

Add the onions, a pinch of salt and fry in the bacon grease, until caramelized (around 10 minutes).

Add the flour and cook for about 2 minutes until the flour is cooked and the onions are coated.

Add the beef broth and scrape the bits stuck in the bottom. Add the reserved marinade, the beef, the bacon and the thyme.

Cook for 1.5 hours.

Add the brown sugar, the parsley, some fresh pepper and the mustard. Cook for 30 minutes.

Sprinkle some fresh parsley on top and serve with fries.

My Carbonnade Flamande is a super hearty beef and beer stew from Belgium. This is one pot sure to keep you cozy!

Carbonnade Flamande (Flemish Beef and Beer Stew)

bacon

lbs chuck roast,

onions,

garlic cloves, finely chopped

Tbsp flour

Belgian

rosemary

thyme

Tbsp brown sugar

ginger bread

Tbsp mustard

Salt

Pepper

Cook bacon in a dutch oven or heavy...

Cook bacon in a dutch oven or heavy pot over medium high heat. Cook until brown. Crumble and set it aside.

Remove excess bacon fat, leaving behind 2-3 tablespoons...

Remove excess bacon fat, leaving behind 2-3 tablespoons in the pot. Season beef with salt and pepper. Add beef to the pot and brown on all sides. Do not overcrowd the pot, work in batches if necessary. Set it aside.

In the same pot, sauté onions till caramelized...

In the same pot, sauté onions till caramelized to a nice golden brown color. Add in garlic and sauté for a minute.

Add in flour and sauté till it gets...

Add in flour and sauté till it gets a little brown.

Add in beef chunks along with beer, beef...

Add in beef chunks along with beer, beef broth, rosemary, thyme and sugar. Stir well.

Spread mustard on the ginger bread slices and...

Spread mustard on the ginger bread slices and place them over the stew.

Close the lid and cook for 15- 20...

Close the lid and cook for 15- 20 minutes. Stir the bread into the stew and again cover and cook for one and half to two hours, or until the beef is melt in your mouth tender. Make sure to stir it every now and then. During the last half hour, cook with the lid off to allow the stew to thicken.

Taste and adjust the seasoning like salt and...

Taste and adjust the seasoning like salt and pepper.

Serve it with French fries or mashed or...

Serve it with French fries or mashed or boiled potatoes.

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