Wednesday, November 28, 2012

Carbonnade Flamande - photo recipe with a step-by-step guide

I have made a photo step-by-step guide on how to cook the Carbonnade Flamande (Flemish beer beef stew), a recipe that I had already published. What do you think of this format? Is it better than a written recipe? (By placing your mouse on the blue Mouse over for image description you will see the notes I have written for most of the photos, with precise instructions).

Also, since I published the original recipe, I have tried to make it with a number of different beers. This is a dish where you must use the right beer, since the flavors depend 90% on the beers you use. I had mentioned how I had obtained the best results here in the US with the Flemish red Douchesse de Bourgogne, which however was very expensive ($18 for four small bottles). Surprisingly, I have obtained excellent results with 2012 Vintage Ale by Trader Joe's (brewed by Canadian Unibrue). At $4.99 for a large bottle, this is the best way to save money on the beer and still get the authentic flavors in the Carbonnade. Give it a try.
     

10 comments:

Claudio said...

Great recipe! I'm a big fan of "stufato" and I'm going to try it for sure. My wife won't be happy, actually she hates beer, but who cares...

A Tuscan foodie in America said...

Hi Claudio, you may get lucky: my wife doesn't like beer either, but she loves this dish.

Trobairitz said...

Wow, that must have taken a lot of work to get the descriptions with the pictures. Nice job.

I don't like to drink beer, but I like it in recipes. I think because it mellows.

Sigrid said...

My first visit since a long time and what do I find... :-)) I'm not going to be my usual picky self (besides the fact I prefer using mortared à l'ancienne and add a bit more bread), this looks very well done, my compliments! ;))

A Tuscan foodie in America said...

@Trobairitz: I like beer but I like it even more in recipes like this one.

@Sigrid, welcome and thank you! Having a Flemish wife helped with the recipe...

Claudio said...

I was reading again your recipe: what happened to the bacon once removed from the pan? Is it used just for his fat released in the pan? You put it in the slow cooker or just throw it away? I probably missed a passage...

A Tuscan foodie in America said...

You throw the bacon with the onions and the meat into the Dutch oven or the slowcooker. Sorry I wasn't clear...I will modify that step.

Alex Dumpfree said...

Great recipe.I prefer using mortared and add a bit more bread), this looks very well done, my compliments!

Alex Dumpfree said...

Wow, that must have taken a lot of work to get the descriptions with the pictures. Nice job.what happened to the bacon once removed from the pan? Is it used just for his fat released in the pan?

A Tuscan foodie in America said...

Hi Alex, thank you for your comment. The bacon is added back to the pan together with all other ingredients and then cooked.

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