Description
Carbonnade flamande is a traditional Belgian recipe also extensively served in the north of France. This is a delicious beef and onion stew made with beer. The secret ingredient is to add crumbled gingerbread cake (similar to a quick bread) to the stew an hour before serving.
Ingredients
- 60 grams Butter
- 1-½ kilogram Shin Beef
- 4 Onions, Peeled And Sliced
- 2 Tablespoons Flour
- 1 liter Red Beer
- 1 Bouquet Garni, Or A Bundle Of Your Preferred Herbs, Usually Including Thyme And Bay Leaf
- Salt And Pepper
- 2 cloves Garlic, Pressed Or Finely Minced
- 3 slices Gingerbread, From A Loaf Cake Or Quick Bread
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Brown Sugar
Preparation
Melt butter in a large casserole dish. Brown meat on each side and reserve.
Fry sliced onions in dish. Add meat. Spread flour and coat meat. Add red beer, bouquet garni, salt, pepper and garlic. Cover (mandatory) and cook for 2 hours over low heat.
Crumble gingerbread. Add to casserole dish with Dijon mustard and brown sugar. Cook for another hour.
Serve with fresh pasta or French fries. Personally, I like it more with fresh pasta but this is your choice to make.
Note: The gingerbread used in this recipe is sliced from a loaf cake or quick bread, not the typical gingerbread cookies more common in the United States.
