For food lovers, for meat lovers, there is nothing like a heavy meal in northern Europe and this is my top choice among them. It is a top choice because it comes also with the famous Belgian fries, or dutch, and thus became a heaven for senses.
Carbonnade flamande is a stew, mainly beef, with a heavy brown beer sauce. I had it first in Lille in a fancy restaurant, but the best was in Brussels in a fast food Fritland, near la Bourse. Check the picture bellow, it is always full, either is summer or winter. I think it is mainly for the fries which are to die for.
I put it in my 3 thinks to return for in Brussels, that aren’t cultural attractions and I am really positive about its place there.
Carbonade, served with fries
|Place of origin||Belgium|
|Main ingredients||Beef, onions, beer, thyme, bay|
|Cookbook: Carbonade flamande Media: Carbonade flamande|
Carbonade flamande, alternatively spelt carbonnade or à la flamande) (in Dutch stoofkarbonade (often plural: stoofkarbonaden or stoofkarbonades), Vlaamse karbonade (often plural: Vlaamse karbonaden or Vlaamse karbonades), stoverij or stoofvlees) (in English, Flemish Stew) is a traditional Belgian, French Flemish, Northern Brabantian and Zeelandic Flemish sweet-sour beef and onion stew made with beer, and seasoned with thyme, bay leaves and mustard. Mushrooms or spiced bread can also be added. The term carbonade may also refer to a dish of grilled pork loin and certain beef stews cooked with red wine such as beef bourguignon in the east of France, but is more commonly associated with the Belgian dish.
The type of beer used is important, and traditionally an Oud bruin (Old Brown Beer), Brune Abbey beer or Flanders red is the beer of choice with a somewhat bitter-sour flavour. In addition to this and to enhance the sweet-sour flavour, just before serving, it has a small amount of cider or wine vinegar and either brown sugar or red currant jelly stirred in.