Belgium / Main
Carbonade flamande
Beef braised in dark beer with onion and a slice of mustard-spread bread that thickens the sauce.
Ingredients
- Beef shoulder, in large pieces1.2 kg
- Onions, sliced800 g
- Dark Belgian beer500 ml
- Slice of bread2 slices
- Mustard2 tbsp
- Apple or dark syrup1 tbsp
- Wine vinegar1 tbsp
- Thyme and bay4 sprigs
- Butter60 g
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Dry the meat and brown it in butter in batches until dark. Set it aside.
In the same fat sweat the onion for twenty minutes until soft and gold: it gives the sauce its sweetness and body.
Return the meat, pour in the beer and add the syrup, vinegar, thyme and bay. The liquid should nearly cover the meat.
Spread the bread with mustard and lay it mustard side down on top of the meat. Do not stir it in.
Cover and cook three hours on the lowest heat or at 150 °C in the oven. The bread dissolves on its own.
Stir the sauce, check the balance of sweet and sour and serve with chips.
