Beef Carbonnades with Gueuze

Ingredients

Serves 4

• 1 kg beef carbonnade, cut into 7 cm cubes
• 1 liter of gueuze
• 2 slices of toasted gingerbread
• 2 large onions
• 1 sprig of thyme
• 2 bay leaves
• 2 tablespoons of flour
• 1 tablespoon of mustard (preferably Ghent mustard)
• 50 g of butter
• 40 g of dark chocolate (minimum 70% cocoa)
• Salt, pepper

Preparation

1. Peel, wash, and slice the onions.
2. Melt the butter in a cast-iron pot over medium heat.
3. Sauté the sliced onions until softened, about 3-4 minutes.
4. Add the beef cubes and brown them for 7-8 minutes.
5. Sprinkle the flour over the beef to brown it.
6. Pour in the gueuze and bring to a boil.
7. Add the thyme, bay leaves, and dark chocolate.
8. Place the slices of gingerbread spread with mustard in the pot.
9. Cover and simmer for 1.5 hours on low heat. The gingerbread should dissolve into the sauce.
10. Remove the lid and let the sauce reduce for 30 minutes on medium heat. The consistency should be neither too liquid nor too thick.
11. Season with salt and pepper to taste.
12. Serve in deep plates with steamed potatoes and chopped flat-leaf parsley.

Suggestions

• Choice of Gueuze: Use Cantillon gueuze for a tangier flavor. If you prefer a milder taste, opt for a traditional lambic and add a touch of brown sugar to sweeten.
• Sweeter Version: For a sweeter taste, use gueuze Faro (a lambic sweetened with candy sugar).
• Long Cooking: Don’t hesitate to simmer for up to 4 hours on very low heat for tender meat.
• Prepare Ahead: The flavors deepen if you prepare the dish the day before, reheat it, and reduce the sauce the next day.
• Experiment: There are many variations of this recipe. Feel free to experiment with different ingredients and cooking times to find your favorite version!