Carbonade flamande
Beef braised in dark beer with onion and a slice of mustard-spread bread that thickens the sauce.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
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.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Jiel Beaumadier · CC BY-SA 4.0