Carbonnade (Slideshow version)
Stage 10/10 :
...until the beer has reduced to make a thick and tasty sauce. At the same time the meat will have become very well cooked tender.Remarks
For the beer, I advise you to use a dark beer which will give stronger flavour.In the so-called "Flemish" carbonnade, a little brown sugar or a slice of gingerbread spread with mustard is added to the dish. But, I don't feel that either is necessary.
For more flavour, you can add a beef stock cube.
Carbonnade is one of those dishes, like boeuf bourguignon for example, which is even better when it is reheated.
And to drink?
The same beer as you add to the dish - a Belgian beer, of course!I prefer "Mort-Subite" Geuze ("sudden death"!), but you can use a dark beer like Chimay, or a British-style mild or strong ale.