Carbonade flamande

Ingredients

Quantities for 6 servings.

• 1.2 kg Beef shoulder, in large pieces
• 800 g Onions, sliced
• 500 ml Dark Belgian beer
• 2 slice Slice of bread
• 2 tbsp Mustard
• 1 tbsp Apple or dark syrup
• 1 tbsp Wine vinegar
• 4 sprig Thyme and bay
• 60 g Butter
• to taste Salt and pepper

Method

1. Dry the meat and brown it in butter in batches until dark. Set it aside.
2. In the same fat sweat the onion for twenty minutes until soft and gold: it gives the sauce its sweetness and body.
3. Return the meat, pour in the beer and add the syrup, vinegar, thyme and bay. The liquid should nearly cover the meat.
4. Spread the bread with mustard and lay it mustard side down on top of the meat. Do not stir it in.
5. Cover and cook three hours on the lowest heat or at 150 °C in the oven. The bread dissolves on its own.
6. Stir the sauce, check the balance of sweet and sour and serve with chips.