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Post by bpollet on Oct 2, 2011 8:41:01 GMT -5
One of my favourite is from north of France and Belgium. It's a beef stew made with dark beer. Its name is Carbonade flamande (flemish carbonade) It's a very simple recipe but it takes quite a long time to bake it (like 4/5 hours). It's even better if you eat it the day after. If you want the recipe, follow this link: www.lacuisinedebertrand.com/extra-recipes/12-flemish-carbonadebon appétit!
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Post by Jody on Oct 2, 2011 12:37:09 GMT -5
Oh Bertrand, I love this dish . My Belgian friend served it when we last had dinner at her house. I made it at home but I think I used the wrong kind of beer. I can get some Belgian beers here, what do you suggest? I don;t now what the French call stewing beef, but my favorite for braising is cuts of shank( souris). Is that acceptable?
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Post by frenchmystiquetour on Oct 2, 2011 14:28:20 GMT -5
That looks delicious Bertrand. I'm getting hungry.
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Post by kerouac on Oct 2, 2011 14:33:51 GMT -5
Dark beer / red wine -- as they say in Thailand: "same same but different."
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Post by bpollet on Oct 3, 2011 1:57:32 GMT -5
Jody
Ideal is dark beer such as chimay bleue, but any dark beer (except guiness) is fine. Fot the meet, cuts of shank is not the best, I don't know the name in english but, "Macreuse" is the best for preparing this dish.
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Post by Happygoin on Oct 3, 2011 8:23:44 GMT -5
I actually make Carbonade quite often in the colder months. I use whatever dark Belgian beer the liquor store has; it varies.
My recipe says to serve it with slices of baguette smeared with mustard and stuck under the broiler. Anyone else ever heard of that?
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Post by sunshine817 on Oct 3, 2011 9:19:33 GMT -5
I've never had it served on bread in Belgium...I've only had it a couple of times, but...
Any dark beer will do...
And 'macreuse' is more-or-less shoulder -- so any chuck or leg cut will do fine.
You're looking for something that will benefit from "low and slow".
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Post by Happygoin on Oct 3, 2011 9:24:25 GMT -5
I agree, Sunshine, a chuck filet roast is perfect. Cheap and delicious when done low and slow. A side benny is that the house smells great for a loooong time. Perfect for a cold weather dinner.
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Post by Jody on Oct 3, 2011 13:18:07 GMT -5
I was thinking chuck too thanks ladies. I just did some beef shanks slices in red wine and you are right happy the house smelled wonderful ! I know most use shank just for soup but I love ir t cooked osso bucco style!
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Post by bpollet on Oct 3, 2011 13:33:58 GMT -5
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