Carbonnade Flamande

Step 1: Prep & sear the beef

  • Braising cut

    • chuck roast
      , cubed
      1200 g2-3 lbs
    • salt
      12 g1%
    • black pepper
      to taste
    • flour
      to coat beef
    • cooking oil
      for searing

Cut the chuck roast into rough cubes. Season with an even sprinkling of salt and black pepper, then lightly dust with flour. Mix and add just enough flour until each piece is lightly coated.

Preheat a braising pot, add enough oil to coat the bottom of the surface, and the floured beef chunks until on all sides (work in batches, if necessary). Remove the browned beef pieces and set aside.

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