Photograph of the finished Carbonade flamande

France · Bò hầm bia kiểu Flanders

Carbonade flamande

2 hr 30 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 1.6 lb
  • Photograph of Stout Stout 2 ½ cups
  • Photograph of Onion Onion 4
  • Photograph of Unsalted butter Unsalted butter 2.1 oz
  • Photograph of Sugar Sugar 0.7 oz
  • Photograph of Dijon mustard Dijon mustard 1.1 oz
  • Photograph of Sliced sandwich bread Sliced sandwich bread 4 slices
  • Photograph of Bay leaf Bay leaf 2 leaves
  • Photograph of Rice vinegar Rice vinegar 2 ⅛ tbsp

Method

  1. 1 Pat dry the diced beef, sear it in butter until evenly browned, then remove from the pan.
  2. 2 Sauté the thinly sliced onions with sugar in the same pan for 12 minutes until they turn golden brown.
  3. 3 Return the meat, pour in the dark beer and vinegar, and add the bay leaves.
  4. 4 Spread Dijon mustard on a slice of bread and place it on top of the pot.
  5. 5 Simmer over low heat for 2 hours, stirring in the bread slices until the sauce thickens, then season at the end.

With an appliance

  • Pressure cooker 1 hr 30 min

    Replace step 5: simmer the beef with beer under high pressure for 35 minutes, then release the pressure naturally for 15 minutes; open the lid, stir in the bread slices, and simmer for 8 minutes until the sauce thickens.

Start cooking