Les Carbonnades Flamandes

Name: Les Carbonnades Flamandes (Flemish Carbonades)
Cuisine: Belgium
Ingredients: 2 lumps of sugar, salt, pepper, flour, butter or lard, vinegar; 2 lumps of sugar, salt, pepper, flour, butter or lard, vinegar; 2 lumps of sugar, salt, pepper, flour, butter or lard, vinegar; 2 lumps of sugar, salt, pepper, flour, butter or lard, vinegar; 2 lumps of sugar, salt, pepper, flour, butter or lard, vinegar; 1 clove of garlic, a bouquet of herbs; 2 lumps of sugar, salt, pepper, flour, butter or lard, vinegar; 2 lumps of sugar, salt, pepper, flour, butter or lard, vinegar; 1 bottle of beer—the Belgian beers used in Brussels are the Lambic or the Faro.; 2 lumps of sugar, salt, pepper, flour, butter or lard, vinegar; 2½ lbs. of either boned neck of beef, top shoulder or thin flank; 3 ozs. of lean gammon; 1 lb. of shredded onions; 1 clove of garlic, a bouquet of herbs; 2½ lbs. of either boned neck of beef, top shoulder or thin flank; 2½ lbs. of either boned neck of beef, top shoulder or thin flank

Flemish Carbonades

Preparation info

Difficulty
Medium

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

This is one of the most well known of all Belgian dishes, so well known in fact, that we find the recipe in many French cookery books.

The recipe I give is the Belgian one and is the classical way of doing Flemish Carbonades. The word “carbonnades” originally meant meat grilled over hot coals or embers, but in the course of time it has been misapplied, and is now used for a method of slow stewing.

Ingredients

Europe
Belgium
Main course
Stew

Ingredients

Method