belgianMain ingredients
Recipe
Estimated total cost for 8 personnes: 56,60 € — average indicative prices
No reviews yet — be the first to share your thoughts!Ingredients
- 2 kg beef chuck
- 300 g salted pork belly
- 4 onion(s)
- 8 shallot(s)
- 4 clove(s) garlic
- 1 bouquet garni
- 8 slice(s) gingerbread
- 50 g flour
- 75 cl amber beer
- 75 cl blonde beer
- 50 g brown sugar
- 10 cl red wine vinegar
- 50 g Dijon mustard
- 1 pinch salt
- 1 pinch pepper
Instructions
Preparing the ingredients
- 1Cut the beef into large, even pieces to keep it tender during the long cooking time.
- 2Cut the pork belly into thick lardons.
- 3Peel and slice the onions and shallots.
- 4Crush the garlic cloves.
Preparing the carbonade flamande
- 5Pour a little oil into a cast-iron pot and heat it over high heat.
- 6Brown the beef pieces in batches to color them well on all sides, then set aside.
- 7Brown the lardons in the same pot, then set aside with the meat.
- 8Add the onions, shallots, and garlic, and sweat covered until soft.
- 9Add the brown sugar and let it caramelize slightly.
- 10Deglaze with the vinegar.
- 11Sprinkle with flour, mix thoroughly, and cook for a few moments.
- 12Put the meat and lardons back into the pot, and mix gently.
- 13Pour in the beers until almost covering the mixture.
- 14Generously spread the gingerbread slices with mustard and place them on the meat, mustard side down.
- 15Add the bouquet garni, and season with salt and pepper to taste.
Cooking
- 16Cover the pot and bake at 175°C.
- 17Bake for at least 3 hours, without stirring.
To serve
- 18Remove the pot from the oven and take out the bouquet garni.
- 19Serve hot, with fries, boulangère potatoes, or a gratin dauphinois.
About this dish
Carbonade flamande is a traditional dish from northern Belgium and French Flanders, made with beef slowly simmered in beer. Its origin dates back to the Middle Ages, when Flemish families cooked modest cuts of meat in local beers produced by abbeys and craft breweries. Thanks to this long cooking time, the meat becomes tender and develops a rich sauce with slightly sweet, caramelized flavors. Onions, mustard, and gingerbread are often added to balance out the bitterness of the beer. Carbonade flamande is today considered one of the iconic dishes of Belgian cuisine. It is traditionally served hot with crispy fries or steamed potatoes, offering a delicious blend of rustic, comforting flavors.
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