One of the finest traditional beer-food dishes ever created - the Carbonade Flamande from Belgium. Flemish red ale, trappist brown and other Belgian brown ales can be used in this dish - and served with it also.
• 1kg chuck steak, cut into 5cm chunks
• 1 x 330ml Bottle of Gouden Carolus
• 2 tablespoons vegetable oil
• 20g 1oz butter
• 20g brown sugar
• 1 teaspoon ground nutmeg
• Salt and pepper
• 2 tablespoons flour
• 2 tablespoons tomato puree
• 100g pitted, sliced prunes
• 300ml veal stock
• 2 Bay leaves
• Sprig of thyme
• 1 tablespoons Dijon mustard
• 1 apple cut into 1/8's
Marinate the meat in the beer for 1-3 days.
Save the marinade and put aside then fry the meat in a pan with the oil, sugar and butter til the outside gains nice brown colour.
Heat some butter in a pot, stir the flour in so it forms a paste then add the nutmeg, prunes, stock, herbs, tomato, mustard and beer marinade.
Once this has simmered at a high temperature for 10-15 mins, transfer the sauce onto the beef and simmer gently for 1 hour.
Add the apple pieces and simmer a further 10 mins and season to taste.