One of the most famous Belgian dishes has been known since the Middle Ages.
It is a long-simmered stew, cooked with one of the country's great specialties: beer.
It takes its name from the charbonnée which in Old French designates a dish cooked for a long time on the embers.
Lean meat is used (chuck, shank, collar).
For the sauce, they use one of the oldest connections there is: bread (gingerbread if possible).
Olivier Poels' stew recipe for 4 people
- 800 gr of beef cheek
- 2 onions
- 1 piece of breast
- 1 liter of dark beer (abbey beer type)
- 3 slices of stale country bread spread with mustard
- 1 tbsp of flour
- 2 tablespoons of brown sugar
- 25 gr of butter
- 1 bouquet garni
1.
Brown the pieces of beef in the butter, flour them
2.
Add the chopped onions
3. Add
the beer and add the other ingredients
4.
Simmer for 2 hours on low heat and stir regularly