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Carbonade Flamande Recipe

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This recipe for Carbonade Flamande, by , is from The Beth and Scott Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chuck Case
Added: Sunday, May 31, 2009


3 lb chuck steak, cut into 2-inch chunks,
1-1/4 pints of any good dark Belgian style ale,
2 Tbsp oil,
1 oz butter,
1 oz brown sugar,
1 Tbsp freshly grated nutmeg,
salt and pepper,
3 Tbsp flour,
2 Tbsp tomato purée,
4 or 5 pitted fresh sliced plumes,
14 fl oz beef stock,
1 bouquet garni (rosemary, sage, etc. to your taste),
2 Tbsp Dijon mustard,
2 apples, peeled and quartered

Marinate the meat in 3/4 pint of the beer for up to 3 days. Lift the meat out of the marinade, reserving the marinade. Heat the oil and butter in a large, heavy-based frying pan, add the meat, sugar and nutmeg and cook over a medium-high heat, stirring frequently, until the meat is well browned. Using a slotted spoon, transfer the meat to a casserole and season with salt and pepper.

Stir the flour into the oil and butter and cook until well browned, then stir in the tomato purée, prunes, stock, bouquet garni and the beer marinade. Bring to the boil and pour over the meat. Simmer very gently until the meat is tender, about 1 hour. Skim off the fat every now and then. Stir in the mustard and the remaining beer, then taste and adjust the seasoning. Peel and quarter the apples, add to the casserole and cook for 5 to 10 minutes, until the apples are tender. Serve hot.

Number Of Servings:
Number Of Servings:
6 at least
Personal Notes:
Personal Notes:
We had this classic Belgian dish at a new restaurant in Phoenix (Trente Cinq) and decided to make it. I found this basis for this recipe on the web and then modified it. Don’t be too hung up about the precise quantities; we never are.
What makes it great is the fruit (apples and plums (or prunes) plus the dark Belgian beer.

It takes some time and dedication but is a fun and unusual dish for friends. Start the meat marinating on a Thursday and then do the rest on Saturday.
A bouguet garni is a collection of herbs in a small cheesecloth sack that you can get at any cooking store. The idea is to add the flavor and then remove the sack (and the herbs) after cooking. Thyme, bay leaf and rosemary are pretty basic in any bouquet garni.




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