Carbonade Flamande

360 mins
Serves 1
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Directions

  1. 1Prepare the beef by cubing a chuck roast. Season with salt, pepper, and flour.
  2. 2Prepare the beef by cubing a chuck roast. Season with salt, pepper, and flour.
  3. 3Prepare the beef by cubing a chuck roast. Season with salt, pepper, and flour.
  4. 4Slice onions and smash garlic cloves.
  5. 5Slice onions and smash garlic cloves.
  6. 6Slice onions and smash garlic cloves.
  7. 7Brown the seasoned beef cubes in batches in a hot pan.
  8. 8Brown the seasoned beef cubes in batches in a hot pan.
  9. 9Brown the seasoned beef cubes in batches in a hot pan.
  10. 10Remove beef and set aside. Add chopped bacon and a pad of butter to the pan.
  11. 11Remove beef and set aside. Add chopped bacon and a pad of butter to the pan.
  12. 12Remove beef and set aside. Add chopped bacon and a pad of butter to the pan.
  13. 13Add the sliced onions and smashed garlic to the pan. Cook down until softened, about 45 minutes, covered.
  14. 14Add the sliced onions and smashed garlic to the pan. Cook down until softened, about 45 minutes, covered.
  15. 15Add the sliced onions and smashed garlic to the pan. Cook down until softened, about 45 minutes, covered.
  16. 16Add the beer to the softened onions and simmer to reduce by about half or a third.
  17. 17Add the beer to the softened onions and simmer to reduce by about half or a third.
  18. 18Add the beer to the softened onions and simmer to reduce by about half or a third.
  19. 19Return the browned beef to the pot. Add sugar, apple cider vinegar, thyme, and a bay leaf.
  20. 20Return the browned beef to the pot. Add sugar, apple cider vinegar, thyme, and a bay leaf.
  21. 21Return the browned beef to the pot. Add sugar, apple cider vinegar, thyme, and a bay leaf.
  22. 22Top up with beef stock, leaving some space for browning.
  23. 23Top up with beef stock, leaving some space for browning.
  24. 24Top up with beef stock, leaving some space for browning.
  25. 25Transfer the pot to the oven and braise at 275-300°F for 4-6 hours, or until tender. Consider removing the lid for the last hour or two.
  26. 26Transfer the pot to the oven and braise at 275-300°F for 4-6 hours, or until tender. Consider removing the lid for the last hour or two.
  27. 27Transfer the pot to the oven and braise at 275-300°F for 4-6 hours, or until tender. Consider removing the lid for the last hour or two.
  28. 28Prepare French fries according to your preferred method (e.g., air fryer).
  29. 29Prepare French fries according to your preferred method (e.g., air fryer).
  30. 30Prepare French fries according to your preferred method (e.g., air fryer).
  31. 31Serve the Carbonade Flamande with the French fries.
  32. 32Serve the Carbonade Flamande with the French fries.
  33. 33Serve the Carbonade Flamande with the French fries.

Ingredients

  • beef chuck roast
  • beef chuck roast
  • beef chuck roast
  • salt
  • salt
  • salt
  • 30 cranks black pepper
  • 30 cranks black pepper
  • 30 cranks black pepper
  • flour
  • flour
  • flour
  • bacon
  • bacon
  • bacon
  • butter
  • butter
  • butter
  • onions
  • onions
  • onions
  • garlic cloves
  • garlic cloves
  • garlic cloves
  • 2 parts Belgian quadrupel beer
  • 2 parts Belgian quadrupel beer
  • 2 parts Belgian quadrupel beer
  • 1 part beef stock
  • 1 part beef stock
  • 1 part beef stock
  • cane sugar
  • cane sugar
  • cane sugar
  • apple cider vinegar
  • apple cider vinegar
  • apple cider vinegar
  • fresh thyme
  • fresh thyme
  • fresh thyme
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf

Equipment

Dutch ovenair fryer

Tips

  • The choice of beer matters: choose darker, malt-forward beers that are smooth and slightly sweet. Avoid IPAs.
  • Onions are about 90% water and will cook down significantly.
  • Flour can help thicken the sauce, but it's optional.
  • The beer is reduced to concentrate its sugars and aromatics, forming the backbone of the dish.
  • Braising can be done on the stovetop or in the oven at a low temperature for several hours.
  • For the last hour or two of braising, removing the lid can help develop more browning.
  • Serve with French fries for a textural contrast.