Carbonade Flamande

Name: Carbonade Flamande
Total time: 360 min
Cuisine: French
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

Serves 1

youtube.com

Carbonade Flamande

youtube.com

Serves 1

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.

Carbonade Flamande

Serves 1

youtube.com

Carbonade Flamande

youtube.com

Serves 1

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.