Flemish carbonnade: the recipe for a soft and juicy meat stew
The Flemish carbonnade is a robust and very tasty second course. It is a soft and juicy meat stew, in which the beef is first sealed in a pan over high heat, then enriched with onions and smoked bacon and finally baked slowly in the oven with the addition of dark beer. The final result will be a tasty and very tender meat stew, to be served with slices of bread spreaded with mustard. A typical dish of Belgium, land of Trappist brewers, but that can be tasted all over the world, accompanied with mashed potatoes or baked potatoes. Serve it at a dinner with family or friends, on a cold autumn or winter evening, and success will be guaranteed.
How to prepare the Flemish carbonnade
Peel the onions and slice them thinly 1.
Peel the onions and slice them thinly 1.
In a large saucepan with a thick bottom, heat the oil, add the minced bacon 2 and let it brown for a few minutes.
In a large saucepan with a thick bottom, heat the oil, add the minced bacon 2 and let it brown for a few minutes.
Add the onions 3 and let them cook over low heat until soft, golden and caramelized; it will take at least 12-15 minutes.
Add the onions 3 and let them cook over low heat until soft, golden and caramelized; it will take at least 12-15 minutes.
Meanwhile, cut the meat into pieces of about 3 cm per side and lightly flour them 4.
Meanwhile, cut the meat into pieces of about 3 cm per side and lightly flour them 4.
Remove the onions from the saucepan, leaving the cooking fat inside, and set them aside 5.
Remove the onions from the saucepan, leaving the cooking fat inside, and set them aside 5.
Add the meat and brown it well on all sides 6.
Add the meat and brown it well on all sides 6.
Simmer with the vinegar, pour the beer 7 and then perfume with the thyme. Add the onions, season with salt and pepper and transfer the meat to an ovenproof dish.
Simmer with the vinegar, pour the beer 7 and then perfume with the thyme. Add the onions, season with salt and pepper and transfer the meat to an ovenproof dish.
Spread the slices of bread with plenty of mustard 8.
Spread the slices of bread with plenty of mustard 8.
Arrange them on top of the meat, place in the oven at 160 degrees C and bake for about 2 hours 9.
Arrange them on top of the meat, place in the oven at 160 degrees C and bake for about 2 hours 9.
After the cooking time will be elapsed, the meat should be tender and the juice almost completely restricted 10.
After the cooking time will be elapsed, the meat should be tender and the juice almost completely restricted 10.
Transfer the preparation to a plate and taste very hot 11.
Transfer the preparation to a plate and taste very hot 11.
Preservation
The Flemish carbonnade can be preserved in the refrigerator, in an airtight container, for a maximum of 2 days.
