World Cuisines

Carbonnade Flamande

Belgium

Flanders' beer-braised beef: chunks of beef slow-cooked in dark abbey beer with onions, mustard and a slice of gingerbread, until the sauce turns mahogany. Ingredients: beef chuck, dark Belgian beer, onions, brown sugar, bay, thyme, mustard, gingerbread or spice bread, butter, flour, vinegar.

What it is

Flanders' beer-braised beef: chunks of beef slow-cooked in dark abbey beer with onions, mustard and a slice of gingerbread, until the sauce turns mahogany. Ingredients: beef chuck, dark Belgian beer, onions, brown sugar, bay, thyme, mustard, gingerbread or spice bread, butter, flour, vinegar. Recipe: 1) Brown the beef hard in batches. 2) Caramelise onions in the drippings. 3) Return beef with beer, herbs and a little sugar; lay a mustard-smeared gingerbread slice on top. 4) Braise 2.5-3 hours until the bread melts into the sauce. Serve: with frites or boiled potatoes and a glass of the same beer. Flavor: malty, sweet-bitter, profound. History: the Flemish counterpart to boeuf bourguignon — where wine country uses wine, beer country uses beer, and carbonnade's roots reach the medieval Low Countries. See also: Moules-frites, Belgian Waffles.

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