Carbonnade flamande
Photo: avlxyz · CC BY-SA 2.0

History

Carbonnade flamande traces to medieval Flanders, when farmhouse cooks stewed tough beef cuts in the local dark abbey beers. By the 19th century it had become a brasserie staple across Brussels and the Walloon north. The technique relies on a slice of bread covered in mustard pressed into the stew to thicken the sauce and balance the beer's malt sweetness; the dish keeps and reheats better the next day.

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Common allergens: Gluten, Mustard

Make it at home

Yield 4Hands-on 30 minTotal 3 hrDifficulty Easy

Ingredients

  • 1.2 kg beef chuck, cut into 4cm cubes
  • 3 large onions, sliced
  • 750ml Belgian dark abbey beer (Chimay Bleue or Westmalle Dubbel)
  • 2 tbsp flour
  • 2 tbsp Dijon mustard
  • 2 slices stale brown bread
  • 1 tbsp brown sugar
  • 2 bay leaves, 1 sprig thyme
  • 1 tbsp red wine vinegar
  • Salt, black pepper, butter or oil

Method

  1. Season beef and brown in batches in a heavy pot over high heat. Set aside.
  2. Lower heat, melt a knob of butter and cook onions until soft and golden, 15 minutes.
  3. Sprinkle flour over onions, stir 2 minutes, then pour in beer and scrape the pot.
  4. Return beef to pot. Add bay, thyme, sugar and vinegar.
  5. Spread the bread slices with mustard and press them onto the surface of the stew.
  6. Cover and simmer over low heat for 2.5 hours, stirring occasionally. The bread will dissolve into the sauce.
  7. Check seasoning, finish with a touch more vinegar to balance the malt sweetness, and serve with frites or mash.

Tip from the editors. Cook it a day ahead. The carbonnade tastes better on the second day; reheat gently and finish with a fresh splash of vinegar.

Where to eat carbonnade flamande

Carbonnade flamande in Brussels

Brasserie Ploegmans ★ 4.1

€€ Belgian BrasserieMarolles

Brasserie Ploegmans in Brussels' Marolles is the wood-panelled local that runs Belgian standards: meatballs, shrimp croquettes, choucroute garnie.

OrderCarbonnade flamande with frites, and a Westvleteren 12 if it is on the board.

TipClosed Monday. Book ahead for Sunday lunch when the Jeu de Balle flea market is in full swing.

Directions

Chez Leon ★ 4.0

€€ BelgianUntil Daily 23:00

Chez Leon in Brussels has run on Rue des Bouchers since 1893 and keeps the kitchen open until 23:00 every night. The mussels arrive in a black pot.

TryMoules-frites

Directions

Au Stekerlapatte ★ 4.0

€€ Belgian

Au Stekerlapatte is side-street marolles bistro where locals eat boudin noir with caramelised apples on the same wood-panelled banquettes since 1974.

Why locals goSide-street Marolles bistro where locals eat boudin noir with caramelised apples on the same wood-panelled banquettes since 1974.

TipClosed Sunday. Open evenings only; the dining room fills with regulars night after night.

Directions

Les Brigittines ★ 4.3

€€€ Belgian BistroMarolles

Les Brigittines in Brussels sits on Place de la Chapelle in the Marolles in an Art Nouveau dining room. Priced at €€€. Kitchen leans belgian bistro.

OrderCarbonnade flamande with frites, or whichever offal cut is on the chalkboard menu that night.

TipClosed Saturday lunch and Sunday. The terrace at the back is the quietest seat in summer.

Directions Book

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