Veal Braised in Beer in Römertopf - “Carbonade Flammande” - Recipe # 109
Learn to cook this Belgian dish Carbonnade Flammande. Tender veal braised and slow cooked to perfection in a sauce of beer, stock and spices.
Ingredients for 4-6 persons:
1 kilo / 2 pounds of meat -- veal or beef for braising
110 gr all purpose flour with salt and pepper
65 cl Belgian 'brown' beer (triple or amber)
4 large onions
250 gr smoked and salted bacon
4 carrots, cut into rounds
3 dl / 300 ml stock (veal or vegetable)
1 large tbsp of Dijon mustard
0,25 tsp. powdered cloves
1 tsp dried thyme
1 tbsp brown sugar
2 bay leaves
Salt and pepper to taste
Bon appétit ! :-)
Carbonade flamande, beef carbonade flamande recipe, Belgium beef carbonade; recette traditionnelle 
Carbonade flamande recipe, the traditional Belgium way, Recette traditionnelle belge, an amazing beef recipe, cooked on slow heat, with Dijon mustard, caramelised onions, Belgium beer, and served with smooth and silky sweet potato purée.
The Ingredients for the meat Carbonade recipe are:
1 kg of beef, cut in medium to large pieces
50 - 70 gr of brown sugar
50 ml of Vinegar
1 kg of red onions cut in half rings
1 Belgium beer (500ml)
1 spoon of salt
1 spoon of black pepper
3 cloves of garlic, crushed
70 ml of olive oil
70 gr of butter from olive oil
Fresh Thyme, Bay leaves
3 slices of whole wheat bread
70 gr of Dijon mustard
Into a large pot, we add the oil and the butter, and on high heat, we add the onions and we sautee for 10 minutes, we add our garlic and our brown sugar, we stir very well, then we add the vinegar (de-glazing) and we cook for 5 minutes, then we remove from the fire and put aside.
Into a large pot, we add 50 ml of olive oil and 50 gr of butter and we melt, then we add our beef pieces, with the salt and pepper, and on high heat we cook for 10 minutes, till all the meat is golden brown on the edges, then we add to it the caramelized onions, ensuring that WE DONT MIX, keep the meat at the bottom of the pot. then we add the beer, and we ensure that the alcohol is evaporated for 5 minutes, then we add 500 ml of water, and we bring the mix to a boil.
In the mean time, onto our bread slices, we coat our Dijon mustard generously, then onto the pot, we place the bread on the stew, lower the heat to medium- low, and simmer for 1 hour.
In this process we add between our bread slices, the fresh thyme and the bay leaves, and we continue simmering on low heat for another 1.5 hour, covered. From time to time to shake and move the bread slices, till they are totally dissolved in the stew, and a bit towards the end we remove the thyme and the bay leaves.
In total, we have simmered for 2.5 - 3 hours, till all the ingredients are fused together and almost all the liquid has been reduced.
The ingredients for the sweet potatoes recipe are:
1 kg of sweet potatoes, peeled, and cut in medium pieces
100 ml of warm milk
100 gr of butter of olive oil
Salt and Pepper
Into a pot with water, we boil our potatoes for 15 minutes, with a pinch of salt, till its soft and cooked. Then we place into a large bowl, with the milk, the butter and the salt and pepper and mix very well with a mixer, till very smooth.
Then onto a platter we place a serving of sweet potatoes puree, then top it off with the rich and thick Carbonade beef and the onions, and we enjoy.
How to make Belgium Carbonade?
How to make Carbonade Flamande?
How to make sweet potatoes puree?
Belgium carbonade recipe
Carbonade Flamande recipe
Sweet potatoes puree recipe
Easy and quick recipe to enjoy healthy and delicious food.
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Carbonnade De Boeuf (Braised Browned Beef)
An Old-World recipe from the cold northern region of France. Rich, hearty one-pot meal for those wet sloppy winter days. Delicious with oven roasted potatoes, dumplings or flat noodles. Goes particularly well with a tall glass of cold beer! Here are the ingredients :
5-6 LBS Rump or Chuck
24 OZ Dark Beer or Ale
1/2 Stick Butter
1/4 Cup Olive Oil
3 Large Onions
5 Bay Leaves
Generous amount of Fresh Thyme, or 1 TBSP dry
1 TBSP Salt
1 TSP Coarse Black Pepper
1 Bulb Garlic, Peeled