Carbonade Flamande

Get out a large heavy bottomed casserole and on the hob over a medium to high heat melt 1 tablespoon fat or warm 1 tablespoon oil.

Carbonade flamande. The biggest key is making sure that you focus on building the flavours at the beginning and balancing them at the end. A strong meat stew with beer and molasses. Step 1 to a casserole pan add butter.

In english this stew is known under the name of carbonnade flamande. Pour browned onions into a sieve over a bowl and let drain. In french a carbon n ade may also be a dish of grilled pork loin and certain beef stews cooked with red wine such as beef bourguignon in the.

When it comes to the first part you want to ensure that you focus on properly and thoroughly browning the beef cooking the. Carbonade flamande also spelled carbonnade or called à la flamande in dutch stoverij or stoofvlees is a flemish beef or pork and onion stew popular in belgium and french flanders made with beer thyme juniper berries mustard and spiced bread. Pour the fat from the onions back.

Or in other words flemish karbonaden stew a classic belgian rich meat stew with beer. Carbonnade flamande or flemish karbonaden. Preheat the oven to fan 140c conventional 160c gas 3.

Preheat the oven to 150ºc 130 c fan gas mark 2. When butter is hot stir in onions and saute until caramelized. Spoon in the tomato purée and continue to cook for 2 minutes stirring constantly.

It is seasoned with thyme bay leaves and mustard and it is usually served with fries or bread and accompanied by a beer. Now here is another recipe from my culinary heimat. Add the onions to the casserole cover and cook over low heat stirring until browned 8 minutes.