Bruges Carbonade Flamande 🍺

Méthode

1. 1

   Dry the beef and sear in butter, in batches, to a deep mahogany — fond first, everything else second. Set aside.

2. 2

   In the same pot, sweat onions slowly 15 minutes until sweet and golden; add garlic, tomato purée and sugar and cook until the sugar melts into a sticky base.

3. 3

   Return the meat with bay, thyme and cloves; pour in beer plus enough stock to barely cover. Scrape the fond loose.

4. 4

   Barely simmer, lid ajar, 2.5 hours: the sauce should darken and reduce by a third. If it stays thin, that's tomorrow's problem — so make it tonight.

5. 5

   Mush the bread with a spoonful of sauce and a teaspoon of mustard; stir in and cook uncovered 15 minutes more until glossy and lacquered to coat the back of a ladle.

6. 6

   Rest off heat 10 minutes; adjust salt and a final twist of pepper. Serve with frites piled beside (Belgian rule: frites are the bread of this dish) and a glass of the same ale you poured in.