Carbonade Flamande

Method

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1. Salt the beef and brown it hard in the dripping in two batches, 10 minutes. Lift out.

   Mark done

2. Cook the onions in the same pan over medium heat for 20 minutes, until soft and well coloured.

   Mark done Start 20 min timer

3. Dust with the flour and cook 2 minutes.

   Mark done

4. Return the beef, pour in the beer and stock, and add the bay and thyme.

   Mark done

5. Spread the bread thickly with the mustard and lay it mustard-side down on the surface. Do not stir it in.

   Mark done

6. Cover and cook at a bare simmer, or in a 150°C / 300°F oven, for 150 minutes. The bread will disappear.

   Mark done

7. Stir the sauce to break up any remaining bread, then add the vinegar, sugar and pepper. Taste and balance the sweet against the sour before serving.

   Mark done

Chef’s Tips

• Bread on top, mustard down, never stirred in.
• A properly dark beer — a lager gives you nothing.
• Balance the vinegar and sugar at the end, by taste.

Pairing Suggestions

• Chips
• Buttered noodles
• The same beer

Storage & Reheating

Refrigerated for 4 days and better on day two. It freezes for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.