Join me on a culinary trip to Chateau de Chaumont, home of @escapetoruralfrance on the last day of January, for a last festive diner. Discover the first part of three videos featuring the preparation of a delicious diner, one main cours one special drink next to the fireplace . First part , the Flemish stew. This rustic location serves as the perfect backdrop for this traditional dish. Known as stoofvlees or stoverij in Dutch, and CARBONADE FLAMANDE in French, this beef and onion stew is popular in Belgium, the Netherlands, and French Flanders (northern border with Belgium) . It is made with dark brown beer, mustard spread on gingerbread, and a variety of spices such as cinnamon, cloves, nutmeg, ginger. Additional ingredients may include bay leaf, thyme, juniper berries, and prunes. Accompanied by seasonal side dishes like Brussels sprouts, squash, and potatoes, this stew is both delicious and easy to make. I was inspired by the recipe of one of the greatest chefs in France, Paul Bocuse
CARBONADE FLAMANDE Ingredients for 4-6 people:
1 kg of beef ( bourguignon /chuck/shank )
50g butter/margarine
1-2 onions
75cl/1L of dark beer (I'm using Guinness)
3 Tbps of brown sugar (or 2 speculoos)
3 Tbps of corn/potatoes/flour
3 Tbps Red win vinegar
3-4 slices of gingerbread spread with strong mustard
The 4 spices (nutmeg, ginger, clove, cinnamon) a pinch of salt and pepper
1/2 l of water
Preparation: 30 minutes Cooking: 3 hours Cut the meat into pieces. Brown them in a stewpot with the butter Add the flour and chopped onion. Leave to cook for a few minutes. Deglaze with vinegar. Add beer and 1/2 1 water Salt, pepper Incorporate the gingerbread spread with mustard, the bouquet garni (if you put any) , the cloves and the brown sugar Simmer over low heat for about 3 hours … at least.
Serve with peeled, boiled potatoes Brussels sprouts and squash
Bon Appétit!
Негізгі бет I cooked the CARBONADE FLAMANDE de Paul Bocuse for a FANCY DINER
Пікірлер: 220