La Carbonade Flamande #shorts #youtubeshorts #cuisine

By Bruno Albouze · 300 min

Ingredients

Instructions

1. Pat the meat dry and keep it chilled. Cut the onions and shallots into thin slices, slice the garlic separately, and cut the gingerbread into 4 slices spread with mustard.
2. Heat a skillet over medium-high. Season the meat on both sides with Celtic sea salt, without black pepper. Sear in two batches with half the oil, about 1 tablespoon at a time, 5 minutes per side, until deeply caramelised.
3. Deglaze the pan with the vinegar, cook for 1 minute, then let it cool and set aside.
4. Melt the butter in a Dutch oven. Sweat the onions and shallots 5 minutes on high heat. Cover and cook 15 minutes on medium-low.
5. Uncover, add the garlic and brown sugar, and cook about 20 minutes, stirring often, until the onions are amber.
6. Add the deglazed liquid and water, the mustard gingerbread slices, the seared meat with its juices, the herbs, the beer and the black pepper. Bring to a boil, then cover.
7. Preheat the oven to 300°F (150°C) fan. Cook covered for 2 hours, turn off the oven and rest the dish inside for 30 minutes, then rest outside the oven for 30 minutes (about 3 hours total).
8. Refrigerate the meat under weight overnight, then trim and portion it. Chill the cooking liquid overnight; to serve, reheat with about ½ cup per serving, adding water or beer if too thick, and reduce over medium heat.

Summarized from Bruno Albouze's video. Watch it for the details.

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