Directions
- 1Prepare the beef by cubing a chuck roast. Season with salt, pepper, and flour.
- 2Slice onions and smash garlic cloves.
- 3Brown the seasoned beef cubes in batches in a hot pan.
- 4Remove beef and set aside. Add chopped bacon and a pad of butter to the pan.
- 5Add the sliced onions and smashed garlic to the pan. Cook down until softened, about 45 minutes, covered.
- 6Add the beer to the softened onions and simmer to reduce by about half or a third.
- 7Return the browned beef to the pot. Add sugar, apple cider vinegar, thyme, and a bay leaf.
- 8Top up with beef stock, leaving some space for browning.
- 9Transfer 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.
- 10Prepare French fries according to your preferred method (e.g., air fryer).
- 11Serve the Carbonade Flamande with the French fries.
Ingredients
- beef chuck roast
- salt
- 30 cranks black pepper
- flour
- bacon
- butter
- onions
- garlic cloves
- 2 parts Belgian quadrupel beer
- 1 part beef stock
- cane sugar
- apple cider vinegar
- fresh thyme
- 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.
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