Carbonade Flamande
We love this slow cooked authentic Carbonade Flamande recipe originating from the flemish region of Belgium and influencing northern France. We have this dish in L’estaminet de l’andouiller in Douriez. It is important to have large hunks of meat rather than small pieces.
Carbonade Flamande
An authentic Carbonade Flamande recipe from Belgium and northern France
Servings: 6 people
Calories: 517kcal
Ingredients
- 1.25 Kg Steak braising or shoulder
- 2 large White or brown onions thinly sliced
- 1 Bouquet Garni 2 sprigs of thyme and a bay leaf wrapped and tied in a strip of leek
- 50 g Lard
- 1 tbsp Demerara (or brown) sugar
- 500 ml lager preferably Flemish (blonde)
- 2 tbsp Dijon Fort mustard English mustard is very similar
- 1 tbsp wine vinegar
- 1 slice ginger bread bought Jamaica Ginger Cake is fine
Instructions
- Heat half the lard in a cast iron casserole dish until very hot
- Brown the pieces of beef in batches so that it doesn't steam
- When browned set aside and discard the fat
- Fry the thinly sliced onions in the remaining lard until brown (about ten minutes).
- Add the demerara (or brown) sugar and the vinegar.
- Return the beef to the casserole dish and add the bouquet garni
- Season and cover with the beer
- Spread the mustard onto both sides of the gingerbread and place it in the centre of the dish
- Seal tightly and cook over a low heat for 3 hours
Nutrition
Calories: 517kcal | Carbohydrates: 13g | Protein: 43g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 127mg | Sodium: 142mg | Potassium: 707mg | Fiber: 2g | Sugar: 5g | Vitamin A: 638IU | Vitamin C: 8mg | Calcium: 95mg | Iron: 6mg