Carbonnade Flamande

Step 3: Add the beer & reduce

  • Liquid (enough to cover)

    • belgian ale
      , (dubbel, tripel or duadrupel)
      1 part~400 ml
    • beef broth
      1-2 parts
    • apple cider vinegar
      a spoonful
    • brown sugar
      a spoonful

  • Aromatic base

    • bay leaves
      1-2
    • fresh thyme
      , picked
      a spoonful

Add the beer to the pot, anything on the bottom of the pan, bring to a , and by about half to concentrate the flavors (~ 5 mins).

Return the browned beef chunks to the pot, followed by the bay leaf, a spoonful of sugar, a splash of vinegar, and the thyme. Top with just enough beef stock until the meat is mostly submerged.

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