Flemish carbonade is a traditional cooking recipe from Belgian and Nord-Pas-de-Calais cuisine, a variant of carbonade based on pieces of beef stewed with Belgian beer or beer from Nord-Pas-de-Calais.
- 6 people
- Préparation: 30 min
- Cooking: 2h 30min
- 500g of detailed beef scoter in large cubes
- 500g of detailed beef hoist in large cubes
- 500g of detailed beef heel in large cubes
- 250g of fresh pork belly
- 4 slices of gingerbread
- 3 sliced onions
- 5 sliced shallots
- 1 bouquet garni
- 1 tbs of brown vergeoise
- 2 tbs of floor
- 1L of brown beer
- 2 tbs of mustard
- 2 tbs of oil
- 1 knob of butter
- Black pepper
Cut the pork belly into large lardons and brown them lightly in a pan. Reserve.
Heat the oil and butter in a casserole dish and brown the meats to obtain a golden crust. Remove the meat and, in the same casserole, brown the onions and shallots with the vergeoise for 5min. Return the meat and bacon to the casserole dish and sprinkle with flour. Mix for a few minutes to coat the pieces well.
Pour the beer up to it. Salt and pepper and add the bouquet garni. Place the gingerbread slices spread with mustard on the whole.
Bring to the boil and cook over low heat for 2h30min, stirring every 15min. Serve with fresh fries and a seasonal salad.
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