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Here is a nice recipe for Flemish stew served with clarified butter fries.
Ingredients for 4 persons :
- 1.5 kg of Burgundy type beef (shoulder, chuck, twin ...)
- 10 g of brown vergeoise
- 3 slices of gingerbread
- 2 tbsp. mustard
- 2 onions
- 100 g smoked bacon
- 1 clove of garlic
- 30g butter
- 20 cl of beef broth
- 1.5 l of dark beer
- Salt, freshly ground pepper
Clatifie butter fries
- 1 kg of potatoes (Bintje, Victoria ...)
- 1 kg of butter
- Fine salt
Flemish carbonade & clarified butter fries
For the Flemish carbonade:
- Cut the bacon into bacon. Blanch them (starting with cold water) for a few minutes.
- Cut the meat into pieces (about 80 g each).
- Peel, wash and mince the onions.
- Peel, wash, degerm and chop the garlic.
- Spread the gingerbread slices with mustard.
Preheat the oven to 200 ° C (th.7).
- In a casserole dish, melt the butter, sweat the onions, add the bacon. Sauté and sprinkle with vergeoise. Deglaze with a little beer. Add the pieces of meat, minced garlic and the mustard gingerbread toast. Season. Pour in the beef broth, the rest of the beer and simmer for 2 hours (or 4 to 5 hours at 130 ° C).
For the fries:
- Clarify the butter.
- Peel the potatoes, cut them into chips. Wash, drain and pat dry.
- Blanch them in a first clarified butter bath at 150 ° C for about 10 minutes. Drain them.
- When ready to serve, sear the fries again for a few minutes at 180 ° C. When they are colored to your liking, drain them on paper towels and season with salt.
- Serve the Flemish carbonade accompanied by crispy fries.
On the cellar side, wine to accompany the Flemish carbonade
Carbonade is often assimilated to a sort of Bourguignon; however, it deviates from it in terms of taste, not only because beer replaces wine here but also because of the addition of vergeoise and gingerbread.
Carbonade therefore has a more assertive and bitter sweet dimension, while Bourguignon is acidic. From the point of view of alliances, this change in the taste balance makes it more difficult to pair with tannic wines as they tend to harden up against strongly sweet dishes.
Therefore, those who want to stay in the gentle style of the dish will rather choose a southern and spicy red like a Côtes du Rhône village Cairanne, while those who prefer to bring a little relief to the whole will opt for a wine that is both spicy and lively like a slopes of the Loir from the Aunis grape variety. But of course, for amateurs, the chord that we rightly think of first is the tone on tone made with a northern lager beer.
Recipe: T. Debéthune, Photo: C. Herlédan
Also to discover: the Flemish carbonade recipe