Slow cook
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- เผยแพร่เมื่อ 23 ก.พ. 2022
- if you are tired of the boeuf bourguignon than try the carbonnade flamande. slow cooked beef with caramelized onions, fresh herbs and dark Belgium beer. Get the recipe: bit.ly/3tiwTvk
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🧅🥕INGREDIENTS🥕🧅
1 kg chuck steak i( or any cuts beef suited for slow cooking)
4 onions ( finely sliced)
1 tablespoon butter
1 tablespoon vinegar
1 tablespoon brown sugar
1 tablespoon flour ( toasted)
1 tablespoon capers
4 tablespoons mixed herbs ( parsley, chives, tarragon)
salt and pepper to season
400 ml Belgium dark ale I( i used Chimay grande reserve)
some extra water to top up (as shown on video)
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As a Flemish Belgian, I'd like to add some comments: we use often a slice of bread with mustard spread on it and lay it upside down on the meat at the beginning of the cooking process. The bread disappears in the broth and thickens the sauce. The acidity of the mustard also contrasts with the sugar.
I don't use sugar but 'peperkoek' a kind of gingerbread, as it replaces the 'only sweet' taste of sugar.😋
Amai, hier alleen met brood, mosterd en meer. Natuurlijk is patat frites en vette mayonaise een must.😅😅😊
@@ahellinga1 yes I was waiting this too. Regards from France!
Marc, how much gingerbread do you use? And do you use only 1 slice of plain white bread?
@@susiethomas6909 from others recipe I would say one or two slice of gingerbread, some pe3put the mustard on the gingerbread and no white bread. Question of personal taste.
@@khaelamensha3624 thank you so much! I’ll try this! So delicious!
This is exactly like a classical swedish dish called "Sailors beef", Sjömansbiff, and it's made with a dark sweet swedish beer of porter style. The story behind this dish is that sailors made the ship's cook prepare their daily ration of meat and beer in one big pot. Originally made with salted beef, then with fresh beef when made popular among the middle class.
sou ds great i am sure version of that dish exist in various countries i love the names sailors beef . we have a similar dish in lyon called grillades des marinier 🙂👍
@@FrenchCookingAcademy I made this for dinner tonight with mashed potatoes and I have to say I now prefer it over boeuf bourguignon.
This kind of dish became popular all around the Atlantic coast of Europe as a result of sea trade spreading it around. Not hard to see why - it's simple to prepare, comforting to eat, and the ingredients are things you could find anywhere.
Here in Flanders we have a different version. With brown bread instead of flour and apple syrup instead of brown sugar. Also mustard is added on the bread and the bread is put upside down on top of the dish after the beer is added. We do not use capers in this dish. • 2 large onions
• butter
• 1 kg beef
• pepper
• salt
• brown beer 400 ml
• 2 bay leaves
• 2 sprigs of thyme
• 1 clove or equivalent in ground clove
• 2 tablespoons apple syrup
• 1 brown sandwich
• 2 tablespoons of mustard on the bread (not mustard sauce)
• dash of vinegar
capers are nasty anyhow
Hello Are you familiar with a version of the dish that uses ginger bread?
@@camhamster3891 I will try to shed any light on this. There are a lot of local variants of this dish. Here in this video (which refers to northern France) it is called Carbonnade Flamande, here in Belgium itself it is often called stoofvlees. In the Northern parts of the Netherlands it is called Hachee, while in the southeastern parts (Limburg) it is called zuurvlees. These different names refer to local varieties of basically the same dish, a kind of stew. The local differences consist in the kind of meat that is used, the spices used and the way the sauce is more or less thickened and brought to taste with regard to sweet/sour. It is also a matter of taste and what you have grown up with. In Belgium (stoofvlees) bread is used to thicken and apple syrup to sweeten. The beer, mustard and spices are used to give taste. In this video flour is used to thicken and brown sugar to sweeten. Same effect, but slightly different taste. I think the zuurvlees (Limburg) variant uses peperkoek or ontbijtkoek (two names for the same product). Peperkoek or ontbijtkoek is closely related to ginger bread and the best substitude for it outside Netherlands/Belgium. Allthough it is called zuurvlees, it is not sour at all. I think if you look up all these names on the internet, you will find the different recipies.
@@rinse9484
Thank you kindly for your reply.
I love how you take a break half way throigh to have a drink and describe it. Absolutely perfect. You're the best, chef!!!
Looks delicious! Having this with honey roasted Chantenay carrots, sautéed green beans with garlic and roasted red pepper, with boiled potatoes. 😋
Haven’t finished watching this but I already know what’s for diner tonight 👍🏼
Go for it and have a nice dinner 😋!
I enjoy watching your show. Last week I made the tarragon chicken and it was hit. Thank you so much for renewing my love of cooking and taking me back to France when I am not physically there.
So good to see this channel active again, my taste buds are grateful!!!
Just made this, it was really lovely thankyou. The capers and fresh parsley really lift it nicely at the end.
Looks like an amazing dish. And so simple!
It looks delicious and a unique combination of ingredients.
I love your presentation! Keep it up and thanks for sharing my friend.
Oh, my, this looks incredible!
I've never heard of this dish, but looking at it I can't wait to try it. Looks amazing!
it’s a great winter dish
Love this channel, I find it so easy to follow your incredible recipes
Your videos get better every time, lol! Ambushed by monks indeed! Thanks for the fantastic recipe. I'm definitely going to make this this weekend!
Hope you enjoy it👍
Confit de beouf! Wow. I am sold! MUST TRY THIS RECIPE.
Love Beer Brackets and your channel; glad you two were able to connect!
Great series!
I have cooked many of your dishes over the past few months, and am getting better I think. My family love the food I cook for them, so I’m looking forward to trying this recipe. Thanks once again for sharing your amazing techniques. ❤️
my pleasure glad to hear you cook more at home and getting better
Made this for dinner tonight. Followed the recipe and it is delicious. I was lucky enough to find the Chimay grande reserve - expensive but worth it. Served it with mashed potatoes. Definitely putting this in rotation.
looks absolutely delish... will have to try...... thank you
How strange is it that this beer has always been in the liquor store near my home, but I only discovered this beer while traveling in France.
I'll be trying this recipe this week! Thank you!
So glad I clicked on this video, this looks amazing.
Went to check Dan Murphy's online for the beer - nearly had a heart attack when I saw the first price of $180+ - then I realised that was for 12 x bottles! Phew... merci, Stephan.
Wow, what an exciting recipe! I will definitely make it as soon as possible!
On the menu for tomorrow ! Thank you once again , Stephane , for taking the " fear " and mystery out of attempting French Cuisine ! This American for one appreciates it , and you !
my pleasure 🙂
@@FrenchCookingAcademy , Stephane , it turned out BEAUTIFULLY !! My wife was thrilled with the result ! Thank you once again !
Looks delicious. Gonna have to try it
Mouth watering. Delicious .thanks.
I had this in Belgium along with mashed potatoes and of course some beer. Yum!
What a wonderful recipe and the presentation is, as always, very personable - like it and I will give it a try 👍👍👍
Hope you enjoy
Looks fantastic.
Love French food, and love the French accent. This looks delicious.
Awesome dish! Thank you!
Wow, looks incredible tasty! 😋
Thank you for introducing this recipe 🙏🏽🥰my next dinner going to be this 😋😋
It's so good!
I know this is an older video, but just letting you know I've made it three times, and it's my go-to slow cook beef recipe. Thank you!
Looks amazing & I want that oval Le Crueset👍🥰
That looks so great and ridiculously yummy!
It was!
I bet this is really delicious! Cheers 🍻
Looks exquisite!
Beautiful Stephane! What a fantastic episode. You couldn't have chosen a better beer to use in this recipe as well, the Grande Réserve is the darkest and maltiest of the Chimay abbey beers and suits it perfectly.
Thank you for the shoutout as well! It was so much fun getting to chat in our interview. For anyone curious about alternative beer choices, the St.Bernardus brewery (another Belgian abbey beer) offers the ABT12 and Prior8 which are both relatively accessible internationally and would substitute in well here if you can't find the Grande Réserve. Cheers everyone!
Thank you for the other beer suggestions.
Here in the USA I have also used Unibrioue Maudite or Don de Dieu, which used to be more common than many Belgian beers (though all are sadly much harder to find these days around here because everything is IPA in a can.)
@@robertdingleton1929 I know Unibroue well, they're based in my home province of Quebec! Excellent choices. Their "Trois Pistoles" is a Belgian Quad style similar to the Chimay Grande Réserve that Stephane is using in this video, so it would be a perfect replacement too.
@Robert Dingleton I love craft beer but I'm tired of all the IPAs. Way way way too hoppy for me. I prefer hefes and the recipes are so simple to make.
@@daphnepearce9411 I love strong IPAs, especially those on the bitter or piney side, but it's enough already.
The place I went today had 3 types of Chimay, 1 bottle of Fin Du Monde, and a couple of Lindemann's fruit beers, a four pack of Duvel, 6 packs of Palm and Leffe, and that was it for Belgian.
This same store used to have an entire aisle of Euro beers, over the past couple of years their selection has really dwindled and today 3/4 of that space was full of hard seltzer and canned cocktails.
Going to be making this for the family on Friday
Very good Stephan
Oh man I had a VERY boozy day with family in Brugge that was topped off with Carbonnade Flamande at a local restaurant. I assume I enjoyed it, I can't really remember...
that's the belgium beer effect
Looks delicious
MAKE THIS RECIPE!!!!
My belle-mere is a picky eater and doesn't like "new foods", but loved it so much she was raving about having the leftovers to her friends!
Generally an easy recipe, but be forewarned: Between slicing the meat and onions, and then browning and layering and the prep, from my start of prep time to placing it in the oven took about an hour.
And just in case you print up the recipe and see tarragon, use it sparingly. Use all the parsley, thyme, chives, savory, chervil, and whatever how much you want. But a very little bit of fresh tarragon goes a long way--But it is a good flavor in this recipe.
Next time I make this, I will be a bit more conscientious to remove some of the bigger fatty bits from the roast meat. It added maybe a little more grease than necessary, but the potatoes sopped it up just fine.
Bon appetit!
Thanks to sir told us about this authentic recipe of beef
J'ai fait ça pour dîner dimanche. Malheureusement, je n’ai pas de four conventionnel avec assez d’espace pour la cocotte. J'ai utilisé mon Instant Pot et je l'ai cuit sous pression pendant une heure. Ça est sorti très bien. Il n'avait pas cette belle sauce réduite mais il avait bon goût. Je vais certainement le refaire. Merci!
Great video, thank you. That fancy bier, looks so good! :)
It was!
This is excellent. Better than I had hoped for and really simple. I added the slice of bread with mustard as suggested below...but I used rye and it end up half toasting rather than dissolving but it was really good. Though given the cost of Chimay it isn't a cheap meal.
To me it seems redundant to add chives to something with such much onion. Adding thyme as one of my herbs worked nicely. Will make again.
I have followed this recipe bovinely (ha-ha) and the dish was a success! I had never cooked a stew in the oven. I've used chuck steak (the italian word for this cut is "cappello del prete"m literally "priest's hat" , maybe next time I'll try with beef cheek. Anyway very good, thanks
Holy crap, it's an amazing coincidence that you post this recipe today; I was planning to make it earlier in the week, because I bought some tarragon for something else, but it was unseasonably warm, so we decided to wait until today to have it.
well there you go it was meant to be 👍
I watched this 3 hours ago and have already been to the store for the ingredients. I even found Chimay in Vermont!
you can use other dark belgium beers too
wow that looks freaking awsm
Hello, love the recipe a must Merci. Best Regards.
👍
I know this as Carbonnade Flamande (Belgian or Flemish Beef stew.) The last time I made it I used Angus Top Blade steak - it was fantastic!
My mother family is from Burgundy but I am also fond of the carbonnade with fresh home fries that you deep in the sauce 😋 Thanks for the recipe
You must change the recipe 2 bottles of beer are needed one for the tasting, the other to cook.
Khaela, this comment wins the internet today. 1 bottle to taste...1 to cook. This should be law.
@@BeerBrackets It is written in the French constitution, the only article that can not be modified.
@@khaelamensha3624 😂
Totally agree!
New life goal realised. Ty.
Next excellent Belgian beer : dark ale, Gouden Carolus. And add a loaf of bread with Syrup de Liège on it and a loaf of bread with mustard too.
The Gouden Carolus beers are fantastic! Very tough to find where I am unfortunately.
Wow,Stéphane, amazing you are still posting such fantastic videos. I just made this recipe tonight. But I had a little bitterness so maybe I used too much herbs? I don’t know, but it was still amazing and very rich. I also used the Chimay beer. I have one question, you didn’t use garlic in this recipe? Why is that, I though most French meat recipes use garlic?
Made this with rabbit recently and it was so good!
I make this often. Sometimes I use English Ale, fantastic
I do a very similar thing with pork and dry cider. If you’re as greedy as me then a pressure cooker gets it done much quicker, then I finish it with a bit of cream and fresh parsley and thyme. Served with buttery mashed potatoes and whole carrots cooked in 50% chicken stock, 50% butter.
This looks great, def going to make this. Is there a printable version available on your website?
You definitely sounded slightly tipsy towards the end of the video, which was rather lovely. Speaking of lovely, this looks amazing and I can't wait to make it for dinner this weekend.
yeah be careful with the chimay grande reserve😁
"A confit of beef, bathed in caramelised onion and beer. If that's your kind of thing." Oh yes. Yes indeed.
In UK you can use Stout which is a dark sweeter beer.
I make this with Jamaican caramelized onions and Guinness Stout...I serve with homemade toasted bread, sliced very thin and 15 grams of egg noodles with dark sauteed mushrooms and a touch of sour cream...otherwise it's identical...I will make your recipe today....😁
Looks so appetizing! How to "rescue" the residual caramelized juice at the sides the pot after the 3h in the oven?
Reminds me of a meal that I had in Belgium. The beef was cooked with dark Belgium Beer and served with mashed potatoes and of course a glass of dark Belgium Beer.
It was probably this, although in Belgium they normally serve this with frites
I've been making a variant for some years, based on a recipe from the cycling magazine Peloton. It hasn't turned me into anything like Eddy Merckx, but it certainly makes me very happy. I' looking forward to trying your version next time.
Oh, and the Chimay bleu? Bliss!
As a keen cyclist I really must find that particular recipe. :)
@@FredrikGranlundkayaker Can't really find it anywhere right now. Biggest difference was, if I remember correctly: Meat cut in dices, fairly large, dusted with flour, spiced with salt and pepper before browning, a few sprigs of thyme, not really any other spices. And balancing with blackcurrant jelly for sweetnes and vinegar for acidity in the end. No mention of capers. I've started 'winging it' and served with mash.
I'm sure there are as many recipes as there are grandmothers in Belguim. :)
Thanks!
thanks heaps Vanessa for this and glad to hear you are back to cooking. that dish will not disappoint 😀
I make a similar dish but use an Irish stout, malt vinegar and a little brown sugar. We eat it with typical sides of vegetables. I also use it to make meat pies.
Stout will bring bitterness. The beer described here has very-high-strength of alcohol amber-color, top-fermented, western-europe, traditional-style, and malty. Examples include: Achel Extra Bruin, Boulevard The Sixth Glass, Chimay Blue, Rochefort 10, St. Bernardus Abt 12, Westvleteren 12. He is in fact using a Chimay Reserve in this recipe.
@@GT0026 Yes, I am familiar with Belgian beer. They are readily available here. I've been using an Irish stout (not bitter) for making my recipe for over 30-years. The IBU of Chimay Reserve (Blue) is 36. The stout I use has an IBU of 43 so only marginally higher. Trust me, it's excellent. ;-)
Thanks
Looks so delicious! Hello from St. John’s Newfoundland Canada! Have you ever made pizza with this recipe?
This looks absolutely delicious! I’ll have to see if I can find some Belgian beer.
chimay is pretty much available worldwide online
In fact you don't need an expensive brown beer. It just has to be rather sweet, not bitter.
This preparation is popular in the UK as well. Though of course we would be using dark English ale or Irish stout (e.g. Guinness) instead of Belgian.
Does it work with Guinness?
@@anneyeung4050 i do enjoy a beef and Guinness stew. British chef Marco Pierre White has a recipe for it on TH-cam, though you don't have to use the Knorr stockpots (it's your choice)
Great It’s easier in this part of the world getting Guinness 😆
Guinness is fantastic for tenderizing and flavoring beef, so it would fit in really well here. Love a good Irish Guinness stew!
Yum!
I have never wanted to try a meal so badly in my life!
Stephane! I wrote down the recipe before even watching the video and I'm drooling now! I love the idea of using a Belgian beer, of course I'd have to buy an extra bottle to drink(be carful with the ABV% or you could really get schnockered fast).....I love Belgian beer. Imo they are superior to all others. Thanks Belgium! :-) I can't wait to get started with this. Thank you!
great to to hear you will be making this it s actually really good
I’m French and Belgian beers had always been my favorites. Carbonnade flamande is one of my favorite dish too but this recipe is missing the mandatory gingerbread and mustard. And I never eat one with capers in it, that’s weird. Capers are for pizzas!
@Ginger Jam In America we have different styles of pizza. The big battle always seems to be between New York style or Chicago deep dish style of pizza...personally my favorite style is Detroit pizza. But capers on pizza?? Ummm I'll pass on that! Lol! However I guess I can't really understand gingerbread and mustard combo taste. They sound completely opposite of each other.
*Salut Stéphane, j'aime cette recette car elle est un peu différente du bœuf bourguignon classique 👍👍.* 🇺🇸🗽
I have made this in the past using Guinness, which gives a really rich, dark flavour. This weekend I'm trying Shepherd Neame's Spitfire, a Kentish amber ale, which is hoppy and delicious! I usually add a topping of baguette slices smeared with mustard (mustard-side down) for the last 30 minutes or so - it will be interesting to try the capers. Thanks!
PS Though I'm guessing that only Flemish beer entitles one to call it 'Flamande!'
my Mum is Belgian from Brussels and she would always add prunes to her carbonnade. They melt in the sauce, unless you use unpitted prunes. Great with a nice potato purée or frites. No tarragon or capers, just thyme and parsley, but I really think that herbs are optional. Mustard and brown sugar are not optional. A dash of balsamic vinegar gives the sauce a bit of punch. The trick of adding a slice of bread or gingerbread spread with mustard is quite authentic.
The cut is normally the same as with bourguignon, the sauce is usually somewhat runnier. Pork cheeks can also be made like this, just cooked less long and not cut into large dice.
I made this the other day, and it was a big hit. Next time, I will have to get a bigger roast, so there are leftovers.
Merci de me suggerer cette recette. Quand je pense que j'ai travaillé un an place de Broucker , je n'avais jamais vu.. J'ai degusté quelque chose de similaire a Londres cuit dans la Guiness. J'aime bien tes recettes c'est bien fait. bon courage. c'est pour cela que j'ai souscrit. a bientot au plaisr de te lire.
Merci beaucoup
Ambuscade de monks!
Cloaked in brown,
Softly walking,
and carrying a BIG stick!
Careful, monsieur, you must treat them with respect. 😉 An absolutely wonderful dish, thank you for sharing. I wonder how using a red wine instead of the beer would change this recipe?
excellent recipe! Will be making this with a goat roast for dinner tonight.
I've had this dish in Belgium - not so much France. Great Belgian beer
C'est ce qu'il dit au début.
Maybe they eat it in the Nord department?
wow, beautiful
Can I ask, what does the vinegar do? I finally got round to making this dish. I was good but it wasn't quite there. As soon as I added the vinegar it all came together. great recipe Thx!!!
This can also be done in a mijoteuse (slowcooker) instead of oven. I think it then has even more flavor.
I made this for Sunday dinner. Unfortunately, I don’t have a conventional oven with enough space for the cocotte. I used my Instant Pot and pressure cooked it for an hour. It came out very well. It didn’t have that beautiful reduced sauce but it tasted great. I will definitely make it again.
J'ai fait ça pour dîner dimanche. Malheureusement, je n’ai pas de four conventionnel avec assez d’espace pour la cocotte. J'ai utilisé mon Instant Pot et je l'ai cuit sous pression pendant une heure. Ça est sorti très bien. Il n'avait pas cette belle sauce réduite mais il avait bon goût. Je vais certainement le refaire.
Oh my! I've got a huge hunk of beef neck in the freezer that'd be perfect for this.
😋
looks like it would something special in a sandwich
Ales are great, but Belgian ales are amazing.
was that basically slicing the beef with the grain rather than against?
I always use a dark Leffe. Mmmm!
I personally prefer an oude bruin or a Flemish Red which add the nice brown sugar sweetness, but also a lovely acidity.
I have a friend who lives in Hasselt and his twist is to make it with with Lindeman’s Kriek Lambic. Serve with chips and it’s a really tasty twist on the classic.