Flemish carbonade with syrup
Average
2 hours 45 minutes
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 bay leaves
- 1 sprig thyme
- 30 g butter
Recipe
2 hours 45 minutes
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 ten minutes, until they are 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 simmer over a very low heat for 2h, until the meat is tender. Adjust the seasoning and serve with chips or stoemp.
The classicThe essentialsDrizzleSupperMeat and poultry
