Carbonnade Flamande

Beef braised slowly in dark beer with mustard bread.

Ingredients

• 1 kg Beef chuck
• 3 Onions
• 2 cups Dark beer
• 2 Bread slices
• 3 tbsp Mustard
• 2 tbsp Brown sugar
• 2 Bay leaves
• 2 sprigs Thyme
• 3 tbsp Butter
• 1 tbsp Vinegar
• 2 tsp Salt

Method

1. Brown the beef — Sear the beef cubes hard in butter until deeply coloured, then set aside.
2. Soften the onions — Cook the sliced onions in the same pot until golden and sweet.
3. Deglaze — Pour in the beer and scrape up everything stuck to the base.
4. Add the bread — Spread the bread thickly with mustard and lay it on top of the meat — it dissolves and thickens the sauce.
5. Braise — Add sugar, herbs, vinegar and salt, cover, and cook at 150°C for 3 hours.
6. Carbonnade is ready — Stir to break up the bread and serve with fries.

More Belgium recipes

• Moules Marinière
• Belgian Waffles