Flemish Carbonnade, Recipe for Flemish Carbonnade (Beef)

Flemish Carbonnade

1.2 kg lean roasting beef (lower ribs, blade, steak), cut in 5 cm-long and 1 cm-thick slices.
850 g onions
250 g smoked bacon
1 tablespoon brown sugar
50 cl beer
1 tablespoon wine vinegar
1 tablespoon Dijon mustard
1 bouquet garni
150 g stale bread
50 g butter
salt
pepper

Peel and mince the onions. Dice the smoked bacon.
Brown the beef slices in a large pot with butter, turning them frequently.
Keep aside.
Repeat with the diced smoked bacon.
Keep aside.
Sweat the onions until brown. When golden, sprinkle with brown sugar and lower the heat to caramelize.
Deglaze with vinegar. Cook for 3 minutes.
Put back the beef in the pot, alternating with layers of onion and bacon, and put the bouquet garni in the middle.
Add salt, pepper.
Spread mustard on slices of stale bread, and put on top of the rest. Add the beer until it reaches the top of the meat and cook over low heat for 3 hours.
Serve warm with french fries.

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