mainBelgian

Carbonade Flamande

Name: Carbonade Flamande
Prep time: 25 min
Cook time: 180 min
Total time: 45 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 1.2 kg Beef shoulder (in large pieces); 800 g Onions (sliced); 500 ml Dark Belgian beer; 2 slices Slice of bread; 2 tbsp Mustard; 1 tbsp Apple or dark syrup; 1 tbsp Wine vinegar; 4 sprigs Thyme and bay; 60 g Butter; To taste Salt and pepper

Carbonade Flamande is a classic Belgian main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Beef shoulder (in large pieces), Onions (sliced), Dark Belgian beer, Slice of bread, Mustard, Apple or dark syrup, Wine vinegar, Thyme and bay, Butter and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Belgian cooking, be sure to also explore our recipe for Waterzooi.

Difficulty: easyPrep: 25 minCook: 180 minServes 6

Rate this recipe

Be the first to rate

0 likes

Ingredients

Beef shoulder (in large pieces)1.2 kg
Onions (sliced)800 g
Dark Belgian beer500 ml
Slice of bread2 slices
Mustard2 tbsp
Apple or dark syrup1 tbsp
Wine vinegar1 tbsp
Thyme and bay4 sprigs
Butter60 g
Salt and pepperTo taste

Step-by-Step Instructions

6 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Dry the meat and brown it in butter in batches until dark. Set it aside.

Step 2

In the same fat sweat the onion for twenty minutes until soft and gold: it gives the sauce its sweetness and body.

Step 3

Return the meat, pour in the beer and add the syrup, vinegar, thyme and bay. The liquid should nearly cover the meat.

Step 4🥄 Mix

Spread the bread with mustard and lay it mustard side down on top of the meat. Do not stir it in.

Step 5

Cover and cook three hours on the lowest heat or at 150 °C in the oven. The bread dissolves on its own.

Step 6🥄 Mix

Stir the sauce, check the balance of sweet and sour and serve with chips.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Carbonade Flamande carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

To substitute whole eggs in baking, unsweetened applesauce, mashed banana, or a commercial egg replacer can work smoothly depending on whether the recipe is sweet or savory.

Chef Technique Tips

Resist the urge to open the oven door during the first two-thirds of the baking cycle. Opening the door vents trapped heat and steam, which can cause delicate baked goods to deflate or lose their rise.

Recipe Feedback & Reviews

Have you tried making this recipe? Share your experience, modifications, or tips with fellow cooks!

Please log in to leave feedback on this recipe.

Community Feedback (0)

No feedback yet. Be the first to share how this recipe turned out!