In the north of France, carbonade remains a popular single dish best served in large table both in the restaurant and at home. This winter dish consisting remains perfect for a session pampering recipes and do good.
Choose beautiful pieces of beef, ie the chuck, hock or cheek to prepare this regional cooking recipe. The presence of brown sugar, this dark brown sugar, will bring his basis and brown well.
His 3-hour cooking time about the rather forced to prepare the day before the tasting. This is actually a better reheated dish.
Warning ! Beer chosen will more or less perfume carbonada. For a light taste, opt for a blonde. You choose an amber beer for a stronger taste. To serve the stew prepared in advance, choose an accompaniment of fresh fries or potatoes steam.
The preparation of the Flemish stew:
- 1 kilo of beef shank
- 1 onion
- 4 slices of gingerbread
- 75 cl Belgian beer
- 1 tablespoon flour
- 1 to 2 tsp dark brown sugar
- 2 carrots
- 2 onions
1.Coupez carrots and onions into rings.
2. In a pan, fry the meat over high heat. When pieces are well cooked, lower the heat and add the carrots and onions.
3. Place a tablespoon of flour over the mixture and mix. Add salt and pepper, add the vergoise then cover it with beer. Cook over high heat for 15 minutes.
4. Remove the gingerbread slices into the pan. Reduce heat and cook about 2:30 more. Do not forget to stir every 15 minutes. During cooking, if the sauce is too thick add a small glass of water.
This unique dish is eaten the next day. Put on the fire between 15 minutes and 1 hour, according to the cooking time of the day.
Small variant: to make things worse, some tartinent the Gingerbread mustard.
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You have 3 minutes?