Carbonnade Flamande
Tender beef slow-braised in dark Belgian beer with onions, mustard, and spiced bread, creating a rich, tangy-sweet sauce.
Ingredients
- beef (for braising)800 g
- onion2 pcs
- butter40 g
- dark beer750 ml
- brown sugar1 tbsp
- spice bread3 slices
- mustard2 tbsp
- thyme1 stalk
- bay leaf1 leaf
- salt1 to taste
- black pepper1 to taste
Instructions
Cut the beef into large cubes, about 4 cm each, and slice the onions into thin half-rings.
In a heavy ovenproof pot, melt the butter and brown the beef in batches over high heat until nicely seared; season with salt and pepper to taste.
Transfer the meat to a plate, add the onions to the pot, and sauté for 8–10 minutes until golden.
Return the beef to the pot, pour in the dark beer, add the brown sugar, a sprig of thyme, and the bay leaf. Bring to a boil.
Spread the slices of spiced bread with mustard and lay them mustard-side up on top of the braising beef.
Cover the pot and simmer over the lowest heat for 3 hours, until the meat is very tender and the bread has dissolved into the sauce, thickening it. If needed, remove the lid for the last 10–15 minutes to let excess liquid evaporate.
Remove the thyme sprig and bay leaf, stir the sauce, adjust salt and black pepper to taste, and serve the carbonnade hot.
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