Carbonade from Brussels
Carbonade is a Belgian stew with meat, characterized by the addition of dried apricots. It also includes a typical Central European beer made with cherries. A shade between sweet and sour, which goes very well with the dish.
- 1 1/3 bottle of Mort Subite Kriek beer
- 1 bouquet of aromatic herbs
- 2 large onions
- 100 g prunes (or raisins in its absence)
- 150 g diced bacon
- 500 ml of meat broth
- 1 slice of stale white bread
- 1 teaspoon old Dijon mustard
- 750 g beef for cooking
- Lightly cover the meat in flour and bake it in lard in a large saucepan. Take out and book.
- Peel and chop the onion in bulk. Stew them in the same pan, also in butter. When soft and slightly browned, add the meat, bacon and plums again. Mix everything well for a few minutes.
- Add the slice of bread spread with mustard.
- Add the beer and cook over high heat until the liquid evaporates.
- Cover with meat broth and add a sprig of aromatic herbs. When it starts to boil, add salt, reduce the heat and cook for about two and a half hours until the meat is tender.
- Serve the stew hot, sprinkled with onions. It can be served with mashed potatoes or boiled potatoes.
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