How to Get Recipe: Flemish Carbonade by Nathan's Mom | Dying Light The Beast

This is pretty straightforward. There is no need for a summary from me!

Flemish Carbonade by Nathan's mom

6 servings

Ingredients:
- 1.5 kg beef cheeks
- 66 cl dark Belgian beer
- 2 onions
60 g butter
- 1 generous tablespoon brown sugar (cassonade)
- 2 tablespoons all-purpose flour
2 tablespoons wine vinegar
3 cloves
- 2 tablespoons strong mustard
5 sprigs of thyme
1 good pinch of salt, 1 pinch of pepper
2 slices of gingerbread (pain d'épices)
3 tablespoons mustard (for later use with the gingerbread)

Recipe:
- Cut the beef into large cubes.
- Peel and dice the onions.
- Melt 25g of butter in a large cast-iron pot.
Sauté the diced onions until golden, then set them aside on a plate.
Add the remaining 35g of butter in the pot and brown the beef cubes over high heat until well seared on all sides.
- Sprinkle the beef with flour an dmix well. Then, add the reserved onions, vinegar, mustard, thyme, cloves, salt, pepper, and brown sugar.
Stir everything together and pour in the beer.
- Cover the pot and let it simmer gently for around 2 hours.
- While the stew is simmering, slice the gingerbread to make thinner pieces. Spread each piece with the remaining mustard.
- After 2 hours, place the mustard-coated gingerbread slices on top of the meat in the pot.
- Close the pot again and continue cooking for another 30 minutes.
- If the sauce becomes too thick, you can add a little water to reach your desired consistency.
- When the dish is ready, serve it with French fries.



Mom's tips:
- If you can, make it a day ahead, it tastes even better reheated!
- If you have too much, you can freeze what's left.

Head inside the building and go to the Café counter.