1 In a large Dutch oven (Le Creuset style), add 50 g (1.75 oz) of butter and a little oil (or lard), then brown the beef chunks until nicely colored and transfer them to a plate.
2 In the same Dutch oven, add the pork breast cut into medium lardons and the sliced onions. When this mixture has a nice color, lower the heat, add the muscovado sugar to lightly caramelize everything, then pour in the vinegar and let simmer covered for 3 minutes, then transfer to a plate.
3 In the same Dutch oven, layer the onions, then the meat seasoning with salt and pepper at each layer, another layer of onions and finally the last layer of meat, then bury the bouquet garni and the small bag of juniper berries in the center.
4 Preheat the oven to 160 °C (320°F) (gas mark 5).
5 Spread mustard on both sides of your bread slices and, shaping them slightly, place them on the carbonnade so they form a kind of lid. Pour in the beer and veal stock, add liquid until just covered, then cover.
6 Bake in the oven for 2 hours 30 minutes.
7 Your carbonnade is cooked, now remove the bouquet garni and the bag of juniper berries.
8 Serve this Flemish carbonnade with crispy fries accompanied by a good Chimay beer for example, and as in some villages in Flanders, a small bowl of apple compote.
9 We also know that many Belgians replace the slices of white bread with slices of gingerbread, but no matter: with both options possible, the recipe for Flemish carbonnade remains excellent!
10 But did you know for example that you can replace the beef with wild boar, venison, or doe to also get an excellent festive dish?
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