Dish

Carbonnade

Carbonnade is made with beef, onions, and beer, along with a variety of spices and seasonings. The dish is typically cooked for several hours to allow the flavors to meld together. It is often served with crusty bread or potatoes.

European cuisine› Western European cuisine› Belgian cuisine

Stew

Origins and history

Carbonnade has its roots in the cuisine of Flanders, a region in northern Belgium. The dish has been enjoyed for centuries, and is often served at festivals and other special occasions.

Dietary considerations

Carbonnade is a high-protein dish that is also high in fat and calories. It is not recommended for those on a low-fat or low-calorie diet. It is also not suitable for vegetarians or vegans due to the use of meat and animal products.

Variations

There are many variations of Carbonnade, with different types of beer and spices used depending on the region and the cook's preferences. Some versions of the dish also include additional vegetables, such as carrots or mushrooms.

Presentation and garnishing

Carbonnade is typically served in a large pot, with the bread or potatoes served on the side. The dish can be garnished with fresh herbs or sliced vegetables for added color and flavor.

Tips & Tricks

To make Carbonnade, it is important to use high-quality beef and fresh onions. The dish should be cooked slowly over low heat to allow the flavors to develop fully. Leftovers can be stored in the refrigerator for several days and reheated as needed.

Side-dishes

Crusty bread or potatoes are the most common side dishes served with Carbonnade. Other options include roasted vegetables or a simple green salad.

Drink pairings

Carbonnade pairs well with a variety of drinks, including beer, wine, and cider. The rich, hearty flavors of the dish are complemented by the bitterness of the beer or the sweetness of the cider.