Flemish beef carbonnade stewed in beer and syrup
Average
a quarter to three
Ingredients
4 p.
- 1 kg beef cheek
- 3 onions
- 50 cl Belgian dark ale
- 2 tbsp syrup, Liège
- 1 tbsp mustard
- 2 tbsp wheat flour
- 2 leaves bay leaf
- 1 leaf thyme
- 30 g butter
Recipe
a quarter to three
Preparation:
25 mins
|
Cooking:
2 hours 20 minutes
|
Marinating:
1
Cut the beef cheek into large cubes. Season with salt and pepper, and lightly dust them with flour. Brown them in the hot butter, in small batches, until they have a nice golden crust on all sides.
2
Set the meat aside. Sauté the sliced onions in the same casserole dish for 10 min, until translucent and slightly caramelised at the edges.
3
Put the meat back in. Pour in the dark beer, add the syrup syrup, mustard, bay leaf and thyme. Mix well to deglaze the caramelised juices at the bottom of the casserole dish.
4
Cover and leave to simmer over a very low heat for 2 hours, until the meat is melt-in-the-mouth tender. Stir occasionally and add a little beer if the sauce reduces too much.
5
Adjust the seasoning at the end of cooking. If the sauce is too runny, let it reduce uncovered for a few minutes. Remove the bay leaf and thyme, then serve piping hot.
| Energy | 499 kJ / 119 kcal |
|---|---|
| Fat (of which saturates) | 5.3 g (2.4 g) |
| Carbohydrates (of which sugars) | 4.6 g (2.3 g) |
| Fibres | 0.4 g |
| Proteins | 11 g |
| Salt | 0.11 g |
The classicEnhanceDrizzleSupperMeat and poultry
