Flemish meat: beef stew with beer. Step-by-step recipe with photo It is called Flemish beef beer

If you like thick, rich and hearty dishes, then this Flemish meat recipe is sure to please you.
Ingredients:
Pork or beef, suitable for stewing / baking - 1 kg .; (I have 500 gr. in the photo)
Onion turnip - 2 pcs.;
Beer dark, weak, sweetish - 0.5 liters; (preferably 0.7)
Black bread - 2-3 slices;
Mustard - 1-2 tbsp. l.;
Salt, ground black pepper, thyme, optional - 1 small bay leaf;

The final result strongly depends on beer, bread and mustard! It is better to take a weak beer. Dark beer - the taste and aroma of the dish will be more saturated, light - muted. The same applies to bread - sour rye will make the sauce brighter, white bread will give softness. Take any mustard of your choice. Keep in mind that the spiciness will decrease as it cooks.
1. Cut the meat into small pieces, across the fibers. (If necessary, pre-cut off the films and veins from it). Dry the pieces with napkins or a kitchen towel - we will fry. Dried meat spatters less and quickly becomes covered with a fried crust, respectively, more juice remains inside the pieces. Pour vegetable oil into the pan and put a piece of butter - heat the oil well, then the crust will immediately “grab” on the meat. Spread the meat in small portions and fry until browned.

Peel and finely chop two medium onions. Cut the bread into slices about a centimeter thick, cut off the crusts. Brush generously with mustard. I took grainy, and in the finished sauce I can see mustard seeds.

This meat can be baked in the oven, or you can cook on the stove - if desired. In a brazier (saute pan, thick-bottomed pan, cauldron, duckling, baking dish, if you will do it in the oven), put the meat-onion-meat, salt and pepper on top, add a little thyme or cumin.
Place bread on top, mustard side down. We fill it all with beer, and put it under a lid on a small fire to cook, stew, languish, for 40 minutes for pork, it will take more time for beef ... mmm ... until it becomes soft.

After about half an hour, you can look into the saucepan, if the liquid has evaporated strongly, add broth (or water, or beer)
Try the meat - if it's almost ready, then you can mix the contents of the pan, while the bread will fall apart into crumbs and combine with beer broth - that's right, you get a marvelous beer bread sauce. Ten minutes later our meat is ready.

(From my experience… it is necessary to mix bread with meat shortly before the end of cooking - 10 minutes before the meat is ready. Otherwise, the sauce may burn, especially if cooked on the stove. Therefore, keep an eye on it at the very end of cooking - it’s better to overdo it)
As a side dish, boiled potatoes are traditionally offered, cut into slices and flavored with butter and dill. Well, and a bottle of ... dark.

Bon appetit!

Flemish meat, perhaps the most favorite meat dish among the Belgians after steaks, judging by relatives and friends. It is necessary to cook this dish with soul and a lot of patience, and you can eat it all year round: in autumn and winter with a side dish of mashed potatoes, in summer with french fries and fresh vegetables.

Important points in the Flemish Stew recipe:

Pieces of meat of the same size

Thick-walled dishes for stewing

no flour

fresh thyme

Sandwich mustard down

Each family has its own recipe for preparing this national dish, sometimes with secrets that are passed down from generation to generation. I modified my mother-in-law's recipe, replacing butter with olive oil (I still can't get used to the fact that everything here is fried in butter), and apple syrup with brown sugar.

Flemish stew with beer, bread and mustard

Training

Cooking

The classic Flemish meat recipe always uses butter (the Belgians really love it) and apple syrup. I boldly replace butter with vegetable oil, and apple syrup with brown sugar.

Kitchen: Flemish, Belgian

Servings: 4

Ingredients

• 800 gr beef pulp without veins
• 2 large onions
• 250 ml dark beer (ideally Belgian)
• 2-3 sprigs of thyme
• 2 pcs bay leaf
• 1 bud of clove
• 1 slice gray/dark bread
• 1 tbsp mustard
• 1 tsp brown sugar
• 3 tbsp olive oil
• some vinegar
• freshly ground black pepper to taste
• salt to taste
• water or beef broth (optional)

Instruction

1. Peel and finely chop the onion. In a thick-walled dish (for example, in a cauldron), heat 1 tbsp of oil and fry the onion for about five minutes, stirring regularly. Onions should not burn, so it is better to choose a medium fire. Once the onion is ready, remove the pan from the heat.
2. Cut the beef into pieces of the same size. The larger the pieces, the more time you need to cook the dish. I prefer to cut the meat into pieces about 3 by 3 cm.
3. Heat the oil in a frying pan and fry the meat until golden brown, season with salt and pepper to taste. It is important to fry the meat in portions, otherwise the meat will turn out to be boiled instead of fried. In a wide frying pan, I fry 800 g of meat in three portions: 2-3 minutes for each serving.
4. Put the fried meat on top of the onion. Pour the beer into the pan where the meat was fried and bring to a boil, at the same time, using a wooden spatula, carefully scrape off the remaining meat from the pan - all the relish! As soon as the beer boils, pour it into the onions and meat.
5. Spread the mustard on the bread and place mustard side down on top of the meat.
6. Tie a sprig of thyme and bay leaf with a thread (so that it is convenient to get it later) and add to the meat. Also add cloves and sugar. Put the dishes on the stove and simmer over low heat, stirring occasionally, until the desired thickness of the sauce is reached. You may need extra liquid: add some water or beef broth, stirring well.
7. Once the sauce has reached your desired thickness, cover and simmer until the meat is fully cooked. The whole process can take 3-4 hours. Ideally, pieces of meat should break up into individual fibers, as in stew.
8. Sprinkle the finished sauce with vinegar (optional) to balance the sour and sweet tastes in the dish. Salt and pepper as needed.

Eet smakelijk or bon appetit!

Photo: Jacek Chabraszewski/Rusmediabank.ru

Today we will talk about an interesting way of cooking beef - Flemish.

This dish is common in Europe, it is eaten in Paris, Prague, Budapest, Amsterdam, etc. It is served even in small cafes and taverns, and it is often tastier there than in restaurants.

Each nation has its own special recipes of national cuisine. Most often, they use those products that are characteristic of the region and are abundant in it. Folk cuisine is very rational, no one will cook dishes with expensive overseas ingredients. Therefore, every nation invents delicious and hearty dishes from what is always at hand. This is logical.

Usually we are used to stew or fry beef. But eating habits need to be expanded, because if you cook dishes for a long time according to the same recipes, then, you see, they become boring.

Flemish beef is cooked with beer. Yes, yes, on it! Do not be alarmed, the smell of alcohol is not felt at all in the finished dish, only the unsurpassed, most delicate taste of meat remains.

You will need:

Beef pulp - 1 kg;
onions - 2 pcs.;
carrots - 1 pc.;
vegetable oil for frying;
beer (preferably dark) - 300 g;
black bread - 1 slice;
mustard - 1 teaspoon;
granulated sugar - 2 tbsp. spoons;
bay leaf - 7-8 pieces;
peppercorns - 7-8 pcs.;
garlic - 4-5 cloves;
salt - to taste.

How to cook this dish

Rinse the meat and cut it into pieces like for goulash, that is, about half a matchbox. Then lightly fry it over low heat. You do not need to fry for a long time, it is enough that the color of the meat becomes light brownish.

After that, put it in a patch or other container in which you usually stew meat. Thick-walled cast-iron pots work best for this. Slow and deep heating takes place in them, this softens the meat fibers well.

Add some water to the meat and put the bay leaf and peppercorns in the same place. These seasonings should always be put at the beginning of cooking or stewing, so that during cooking they fully give the dish their flavor.

While the meat is stewing over low heat, peel the onions and carrots. Then finely chop the onion, and grate the carrot on a coarse grater. Mix them and lightly fry the vegetable mixture in a separate pan. You don't need to fry for a long time, just brown a little. Then transfer them to the pan with the meat, along with the oil in which they were fried. Add some water there.

One and a half hours after the start of stewing, you can begin the ritual - the creation of the original taste of this appetizing dish. To do this, pour 300 g of beer into the pan with meat, and let everything slowly gurgle and stew.

Then peel a slice of black bread from the crust (it is best to take pure rye bread, you can also Borodino). Cut it into pieces and put it in a bowl. There also send 1 teaspoon of mustard and 2 tbsp. spoons of granulated sugar. Salt the contents of the pan to taste and mix everything well. Vegetables, bread, sugar, mustard will go into the sauce.

Follow the quenching process. Stir the contents of the pan so that it does not burn in any case. Once again: the fire should be minimal. Even better - put the pan on the divider. If necessary, add a little water.

When the sauce thickens (this will happen in about 20-30 minutes), you can turn off the heat. And a couple of minutes before that, put chopped garlic in a pan. Putting the garlic shortly before turning off the fire will help keep the flavor in the dish better.

So, the Flemish meat is ready. Carefully remove the pieces onto a plate. Pass the remaining sauce through a blender or rub through a sieve to make it homogeneous and smooth. Put the meat back into the pot, pour the sauce over it again and heat it up. After that, it can be served.

If you are preparing a dish for internal use - for everyday family dinner - then you don’t have to bother with rubbing the sauce, the dish will be delicious anyway. Well, for guests it is better not to be lazy and wipe it.

What to serve as a side dish

The best side dish for Flemish meat is steamed long-grain rice. Well, the best is basmati rice.

This dish can also be served with boiled potatoes, preferably medium-sized so that the potatoes are whole, it looks beautiful on the dish.

Each country has its own national recipe for a meat dish, which is popular and is the hallmark of the country. It is to such dishes that Flemish goulash belongs. An amazingly tasty, beautiful-looking, fragrant dish, which the Belgians themselves call "Flemish Carbonades".

Flemish is part of Belgium, where, in fact, such goulash is served. My husband, who lived in Holland, but half an hour from Flemish, said that they were very fond of going to Flanders on weekends specifically to taste Flemish carbonades.

A special taste of this dish is given by dark beer and bread with mustard, which are added to the meat and completely change the taste of beef when stewed for a long time. Despite the fact that no special products are used in the recipe, goulash turns out to be very tasty and fragrant. Bread in the process of stewing simply breaks up and dissolves in beer, thickens and eventually forms an incredibly rich sauce.

Let's cook Flemish goulash together. We will prepare all the products according to the list. Beer must be dark, ideally Trappist, but any dark beer will do. Bread is also better to take rye.

Wash the beef, dry it and cut into large pieces.

Put the bacon in the pan and add 1 tbsp. vegetable oil. Fry the bacon until caramelized and add the beef. Fry the beef pieces on all sides until golden brown.

Transfer the meat to a saucepan or a heavy-bottomed pot in which you plan to cook goulash.

Peel the onions and cut into thin half rings.

Fry the onion in a frying pan with the addition of the remaining vegetable oil. Fry the onion for about 7-10 minutes until it is browned. Add flour and mix well onion with flour.

Now pour in the beer and scrape the bottom well with a wooden spoon so that the caramelized onion particles also get into the goulash.

We spread the onion in beer to the meat. Add vinegar, brown sugar, bay leaf and a couple of sprigs of fresh thyme. Salt the sauce to taste. Cover the saucepan with a lid and leave the goulash to stew over medium heat for 30 minutes.

After 30 minutes, our goulash will look like this.

Smear a piece of bread generously with mustard. We put it in a saucepan on top of the goulash and press the bread a little into the sauce. Cover the saucepan with a lid again and simmer the goulash until the meat is cooked over low heat for about 60 minutes.

It is customary to serve Flemish goulash with french fries, better with.

Flemish carbonades are an amazingly flavorful hearty dish that I am sure you and your household will enjoy. Bon appetit!

I’ll start with the fact that beef and even veal are not my friends 😉 Always come out tough for me, always a failure. Therefore, I usually try to avoid these ingredients and cook something different for my guests. But here is another case. My MCH (hereinafter - Christophe, that's his name) is a Belgian, and we now live in Belgium. Moreover, I am absolutely new, and have not yet had time to know the joys of Belgian cuisine. We invited his friend to visit, and I, a woman of not timid ten, decided to cook Flemish Meat. Of course, if you have local beer, quality ingredients, free time and a little bit of love, it’s hard to spoil this dish)) But I still worried! I read many different recipes, in several languages, including Dutch. As a result, I deduced some kind of average coefficient, added a little of my personal culinary intuition, and prepared quite good carbonade! I share my recipe. have fun!

To prepare the dish Flemish Meat for 3 persons, we need:

600 g of beef (preferably the neck part. In Europe it’s easy, they write it like that here: carbonade)

330 ml dark Belgian beer (dark ale)

100 g bacon

2 tbsp flour

1 tbsp brown sugar

2 slices of bread

2 medium onions

3 garlic cloves

2 bay leaves

1 bunch fresh parsley

Black pepper, ground and peas

Butter

Olive oil for frying or sunflower oil

Step by step recipe:

Beef in this case loves the marinade, time and languishing over low heat. Stock up on patience, a glass of good red wine, and you will be rewarded J The meat turns out to be the most tender. So!

1. Cut the meat into small cubes, put in a container. Prepare the marinade: garlic, bay leaf, thyme, a little salt and black peppercorns, beer. Pour the marinade over the meat and refrigerate for several hours.
2. Remove meat from marinade, pat dry with paper towels. Save the marinade.
3. Melt the butter and olive oil in a heat-resistant saucepan. Fry meat over high heat until golden brown on both sides. It's literally one minute. Take out the meat and set aside.
4. Fry the diced bacon there. Take out the bacon and set aside.
5. Then send the chopped onion to the same pan, fry for 10 minutes over low heat. The onion should caramelize slightly. In the middle of frying, add flour.
6. Bring the marinade to a gentle boil in a separate bowl to evaporate the alcohol.
7. Put meat and bacon in a pan with onions, pour marinade.
8. Coat the bread on one side with mustard and place it mustard side down in the pan.
9. Bring to a light boil, transfer to a low temperature. Cover and simmer over low heat for 2.5 - 3 hours.
10. 1 hour before cooking, add sugar and parsley.

In Belgium, this dish is served with french fries. I served with baked new potatoes with garlic and thyme.

• It is better to cook the dish in a good heat-resistant dish: a cauldron, a goose dish .. I cooked in a deep frying pan, for lack of a better one. She covered the top with a towel to keep warm.
• If you don't have much of a Belgian beer choice, go for a dark Leffe. He is very accessible.
• The marinade should cover the meat. If you see that it is not enough, add some water.
• If you see that in the end the sauce is too liquid, you can add flour, after diluting it in a separate container. But the main thing here is not to overdo it, gluten may come out, not the sauce.