Flamenco-style carbonada

Flemish-style carbonada, the culinary heritage of Flanders, is a great classic of Belgian cuisine. Here’s how to prepare it with proportions for 4 servings:

  • 1kg of beef (boneless). If possible, cheeks, shoulders or garrete. If you want to use firmer meat, such as knuckle, the cooking will be superior. (4 hours approx.)
  • 1 tablespoon oil
  • 2 onions
  • 30g butter
  • 75cl. of Belgian beer (you can also use a national stout)
  • 1 teaspoon brown sugar
  • 4 slices sweet gingerbread
  • Mustard
  • Salt and pepper

And now, the steps to follow for this delicious stew:

  1. Cut the meat into pieces. In a saucepan, sauté the meat with a tablespoon of oil over medium heat. You don’t need to cook the meat, just brown it lightly.
  2. Remove the meat from the casserole. Add the sliced onions (it doesn’t matter if they are not chopped, they will disappear in the end). Sauté well, stirring occasionally until golden brown. Add the brown sugaBring to a boil and lower the temperature almost to a minimum, to maintain a slight boil. Cover and cook over a very low heat for approximately three hours, depending on the quality of the meat, stirring the stew lightly every 20 or 30 minutes. The last half hour it is advisable to remove the lid to help evoporate the water of the sauce a little, making it more unctuous.r. Season with salt and pepper. We can add olive oil to prevent the onion from burning.
  3. Add the meat and its juices and mix well. Pour in the beer, covering all the meat with it.
  4. Prepare the gingerbread by spreading it with the mustard. For this recipe, you can also use a classic village plan but still slather it with mustard. It is then placed on top of the meat. After three minutes it will dissolve.
  5. Bring to a boil and lower the temperature almost to a minimum, to maintain a slight boil. Cover and cook over a very low heat for approximately three hours, depending on the quality of the meat, stirring the stew lightly every 20 or 30 minutes. The last half hour it is advisable to remove the lid to help evoporate the water of the sauce a little, making it more unctuous.

Undoubtedly, what really gives the distinctive character to this stew is the addition of brown sugar that, together with the sweetness of the caramelized onion, contrasts with the beer, creating an intense sweet and sour combination.

I’m sure you’ll enjoy preparing it and especially eating it.

I look forward to your comments!

Emmanuelle Malibert

Skills

Posted on

14 de March de 2024