Introduction
Discover the rich and heartwarming flavors of a traditional Flemish stew, Carbonnade à la Flamande. This dish embodies the essence of Belgian culinary tradition with its slow-cooked short ribs, infused with spices, beer, and prunes to create a symphony of taste that is both comforting and complex.
Tips for this recipe
To enhance the flavors in Carbonnade à la Flamande, ensure your short ribs are well-seasoned and adequately tenderized. Slow cooking is key; patience will pay off with succulent meat and richly developed flavors.
Why you will love this recipe
This stew offers a unique blend of spices, beer-infused broth, and tender short ribs that promises to delight your palate. The richness of the Guinness stout balances with the sweetness from prunes, making it an unforgettable dish for any food lover.
Ingredients
1 cinnamon stick
2 bay leaves
1 whole star anise*
5 whole black peppercorns
1 tablespoon butter
2 tablespoons canola oil
4 to 4 1/2 pounds beef short ribs (about 8)
1 large onion, sliced (about 3 cups)
1 tablespoon Worcestershire sauce
2 tablespoons all purpose flour
2 12-ounce bottles Dogfish Head Indian Brown Ale or other brown ale
2 cups beef broth
1 12-ounce bottle Guinness stout
16 pitted prunes
1/3 cup (packed) golden brown sugar
2 tablespoons Dijon mustard
1 5 x 3 x 1/2-inch slice crusty country-style bread
Chopped fresh Italian parsley
Cheesecloth
Adviced equipment
– Cast Iron Skillet: Ideal for searing meat to develop deep flavors; can also go from stovetop to oven, making it perfect for stews like Carbonade à la Flamande.
– Dutch Oven: Heavy-duty pots with lids that are great for slow cooking dishes over low heat; helps in achran meat and rich flavors in stews.
– Cutting Board: A versatile kitchen tool used to chop, slice, or prep ingredients without damaging the countertops. Essential for any recipe preparation.
– Meat Tenderizer: This handheld mallet can be used to tenderize tougher cuts of meat like short ribs, making them more suitable for slow cooking methods in stews.
– Large Pot: A large pot is crucial for recipes that require simmering over a long period; it’s perfect for the ample amount of liquid needed in Carbonade à la Flamande.
– Meat Thermometer: Ensures perfectly cooked meat by accurately measuring its internal temperature, preventing undercooking and ensuring food safety.
– Dutch Oven Lid Covers: These are specific accessories for Dutch ovens; they provide a tight-fitting lid to maximize heat retention during slow cooking processes.
– Stainless Steel Cooking Utensils Set: Includes spoons, spatulas, and other utensils ideal for stirring and serving in large pots or Dutch ovens used for stews.
History of the recipe
Carbonnade à la Flamande has roots in the culinary traditions of Belgium. Originally crafted by Flemish peasants, it’s a testament to how humble ingredients like short ribs can be transformed into a gourmet dish with regional staples such as brown ale and prunes.
Fun facts about this recipe
Did you know that Carbonnade à la Flamande was historically a peasant dish, yet now it’s celebrated in Belgium as a culinary symbol of their rich food culture? Its use of brown ale and prunes speaks volumes about the resourcefulness and innovation within traditional cooking methods.
