Carbonade in Flemish style with beer
4 servings
35 minutes
Flemish carbonade with beer is a refined dish of Belgian cuisine that embodies the traditions of Northern Europe. Its roots go back to the distant past when dark beers were brewed in Belgium and used in cooking. The tender stewed meat infused with the aromas of thyme, bay leaves, and mustard reveals a rich flavor palette. The creamy tenderness of the sauce with hints of lemon tartness and sweet caramel makes the dish surprisingly balanced. Carbonade pairs perfectly with fried potatoes or fresh crusty bread, creating a hearty and warming dinner. It is ideal for winter evenings and friendly gatherings where each bite fills the atmosphere with warmth and coziness. Belgians take pride in this dish, considering it a gastronomic heritage of their people.
1
Melt butter in a large pot and lightly sauté the onion, then add the meat and brown it on both sides. Lightly salt and pepper. Top with thick slices of bread with trimmed crusts, previously spread with a thick layer of mustard.
- Butter: 50 g
- Onion: 300 g
- Beef: 700 g
- Salt: to taste
- Ground black pepper: to taste
- White bread: 100 g
- Mustard: 20 g
2
Fill halfway with water and beer. Add thyme and bay leaf. Heat to boiling, cover, and simmer on low for 2 hours. You can add sugar 15 minutes before it's done.
- Beer: 250 ml
- Thyme: to taste
- Sugar: 20 g
3
Pour sour cream and lemon juice into the pan, mix them with the remaining juice, and keep on high heat for 3 minutes. Pour the resulting sauce over the meat.
- Sour cream: 25 g
- Lemon juice: 10 ml