Ingredients :
1 kg beef (paleron, cheek or gite) cut into pieces
3 onions , buttered
50 g Butter
2 c. with flour soup
2 c. Having Dijon mustard soup
75 cl brown beer (preferably Belgian)
1 c. with cassonade soup (or brown sugar)
3 slices of gingerbread (or stale bread)
1 garnished bouquet (thyme, bay, parsley)
Salt and pepper….
Instructions:
Preparing the meat
Melt the butter in a saucepan over medium heat. Add the beef pieces and let them be golden on all sides. Then remove them from the cooker and reserve.
Cooking the onions
In the same saucepan, add a little butter if necessary, then sauté the onions until they are nicely golden brown and melted.
The preparation of the sauce
Sprinkle the onions with flour and mix well to coat the onions. Let bake for 1-2 minutes so that flour mixes well.
Put the meat pieces back in the crockpot, add the cassonade and mix.
Slowing down in the beer
Pour beer in the crockpot until the meat and onions are covered. Add the bouquet, salt and pepper.
Spread the mustard spice bread slices, then drop them on top of the prep. They’ll melt in the sauce and thicken the chops.
Slow Cooker
Cover skillet and simmer over low heat for about 2-3 hours, until meat is tender and infused with beer flavors and spices. Stir from time to time and check the consistency of the sauce. If it’s too liquid, find out at the end of cooking to let it reduce.
Service
Remove the garnished bouquet and adjust the seasoning if necessary. Serve warm with fries, steamed potatoes or fresh bread to enjoy the sauce.
Tips:
For a softer taste, add a spoonful of cork syrup on top of the baking soda.
Flemish carbonade is even better the next day, after resting and absorbing all the flavors.
