Recipe: Carbonnade flamande

Name: Carbonnade flamande
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 portions
Ingredients: Carbonnade flamande pour 6 personnes :1,5 kg de boeuf moitié paleron moitié hampe coupée en palets (tranches de 5 a 6cm de côté et de 1cm d'épaisseur); 300 g de poitrine de porc fumée de belle origine sans couenne; 500 g d'oignons doux (style Roscoff) émincés finement; 1 bouquet garni; 6 baies de genièvre enfermées dans un petit tissu; 8 cl de bon vinaigre de vin; 30 g de cassonade brune; 75 cl de bière blonde de belle origine(certains la font avec de la bière rousse); 40 cl de fond de veau non lié préparé; 60 g de moutarde forte de Dijon; 3 tranches larges de pain de campagne au levain (style Poilâne); sel poivre du moulin; beurre et huile

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.9/5 (44 reviews) Meat

Prep 20 min

Cook 180 min

Total 3h20

Servings 6 serv.

As its name indicates, Carbonnade Flamande is a recipe from the north of France

Ingredients for 6 servings

Carbonnade flamande for 6 people:

1.5 kg of beef, half chuck half flank cut into thick slices (slices of 5 to 6cm on the side and 1cm thick)
300 g of smoked pork breast of good quality without rind
500 g of sweet onions (Roscoff style) finely sliced
1 bouquet garni
6 juniper berries enclosed in a small cloth
8 cl of good wine vinegar
30 g of brown muscovado sugar
75 cl of good quality blonde beer (some make it with brown beer)
40 cl of prepared veal stock not thickened
60 g of strong Dijon mustard
3 large slices of sourdough country bread (Poilâne style)
salt freshly ground pepper
butter and oil

Step-by-step directions

1 In a large casserole dish (Le Creuset style) put 50g of butter and a little oil (or lard), then brown the pieces of beef until they have a nice color and place them on a plate.
2/ In the same casserole put the breast cut into lardons of medium size and the sliced onions. When this mixture has a nice color, lower the heat, add the muscovado sugar to lightly caramelize everything, then pour the vinegar (gastrique) and cook covered for 3 minutes then place on a plate.
3/ Still in the same casserole put a layer of onions, a layer of meat seasoning with salt and pepper at each layer, another layer of onions and finally the last of meat then bury the bouquet garni and the small bag of juniper berries in the center.
4/ Turn the oven on to 160°(th5).

1 /Spread your bread slices on both sides with strong mustard and shaping them a little, place them on the carbonnade so that they act as a sort of lid, then pour the beer and the veal stock and moisten to the height and cover.
6/ cook in the oven for 2 hours 30 minutes.
7/Your carbonnade is cooked, then remove the bouquet garni and the pouch of juniper berries.
Serve this Flemish carbonnade with