By Garrett Oliver
Carbonade Flamande, a beer and beef stew, is pretty much the national dish of Belgium. There are as many recipes for this dish as there are Belgians, but this version is perfect when made with Australia’s world-famous lamb (which I co
- 1 kg boneless leg of Australian lamb, cut into 1” cubes
- 3 large yellow onions, sliced
- 24 oz. Brooklyn Winter Ale or Brooklyn Brown Ale
- 1 oz. Butter
- 1 oz. Peanut Oil
- 3 cups beef, veal or lamb stock or canned low-salt beef broth
- 2 tablespoons sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato puree
- 1 tablespoon nutmeg
- 1/2 cup golden raisins
- 1 large Granny Smith Apple, peeled and sliced into a dozen pieces
- salt and pepper
Heat the oil and butter in a large, heavy skillet over high heat. When the skillet is very hot, add the meat with some salt and pepper, stirring frequently until well-browned on all sides. Using a slotted spoon, lift the meat from the skillet and set it a
To a heavy pot, add the lamb, then the onions. Add the stock, herbs, nutmeg and sugar. Add beer until the meat is entirely covered. Bring to a boil, then add tomato puree. Cover and simmer gently for 1 hour.
Remove the lamb with a slotted spoon, and set aside. Using a chinoise or other strainer, strain the sauce into another pot.
Place the meat in the pot with the strained sauce. Add the roux and the raisins, continue cooking for 1 hour. Add the apple slices, and cook for a further 10 minutes. Taste and adjust the seasoning.
Serve with mashed potatoes or frites, and Brooklyn Winter Ale.