World Food Spot 9: Vlaamse karbonaden

I did this. I mean I cooked this. It is one of the few dishes that I do reasonably well. I realise that this photo looks like a pile of *unmentionables* but that is more the fault of my poor photographic skills and poor sense of food presentation than any fault of my cooking. It may look a bit suspect in this photo but trust me, it is delicious. I last cooked this for a Christmas party and suffice to say there were no leftovers and it got many compliments.

My last "World Food Spot" post focused on Belgian beer and this dish is both Belgian (Flemish, to be exact) and uses beer in the recipe. Ladies and gentlemen, may I present to you, "Vlaamse karbonaden" or "Beef Braised in Beer".

Recipe:- (to serve 4)

1. 800 g of topside beef cut into 2.5 cm cubes.
   
2. dust with seasoned corn flour.
3. Fry 2 thinly sliced Spanish Onions in 50 g of butter using low heat until onions are golden in color.
4. Remove the onions with a slotted spoon and use oil in pan. Raise heat and brown the beef in the oil.
5. Return onions. Stir over moderate heat. Use some corn starch in water to thicken if necessary.
6. Gradually pour in 600 mL of dark beer. I used Guiness Stout.
7. Add bouquet garni consisting of 2 parsley sprigs, 1 thyme sprig, 1 bay leaf.
8. 1 tablespoon of tarragon wine vinegar.
9. Add sugar to taste (about 1 tablespoon)
10. Add Pepper and salt to taste.
11. Cover and cook on low heat for 1 hour.
12. Take a slice of brown bread. Remove crust. Spread a tablespoon of dark French Mustard or Honey Dijon Mustard on the bread.
13. Tear the bread into 3 cm square pieces and add to the pot.
14. Continue to simmer on low heat for another hour, stirring occasionally and allowing the bread to disintegrate and thicken the stew.
15. Check taste at end and serve.
    

The net result is that the beef melts in the mouth and has a mix of bitter and sour taste that works very well the beef flavor. I love this and I recommend this dish highly.

Happy cooking.