Easy

Onion

Salt

Soft butter

Mustard

tablespoon

Lard

Roast Beef

Traditional Flemish Carbonades

10 min Cut the meat into 2-3 centimeter cubes, roughly chop the onions, and cut the bacon into fairly large lardons

10 min Melt the butter and add the onions over low heat for about 10 minutes covered.

1 min Add the bacon and increase the heat slightly, stirring regularly, always putting the lid back on

Once the bacon is pink, remove everything but the juice and set aside in a dish

10 min Put the meat in a casserole dish and put it on maximum heat, stir regularly without covering until the meat has lost quite a bit of juice, remove the casserole dish from the heat and put the meat in a dish, keeping the juice in the casserole dish

5 min Put the brown sugar in the juice and turn the heat back up to max to reduce by half

4 min Once reduced, turn the heat to mini and put back the bacon and onion mixture and their sauce and the beef, mix and put in the liter of beer with if possible a bouquet garni, salt slightly

3h Cover the entire surface with the gingerbread spread with mustard and simmer covered for 3 hours without stirring (if you put in a bouquet garni, remove it after 1 hour)

Easy

3 min

Main course

Servings

4

Nutrition

/ per serving

Directions

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