Belgian here. I do my carbonade without sugar, fennel seeds, cinnamon. Start is the same : brown the beef and set aside then brown the onions. Then add the beef back in, add bayleaves and then pour in 2 bottles of Chimay Rouge ( 7% ABV) or another brown Trappist ale like Westmalle or Rochefort. I add 25 cl of beef stock. And then slices of ginger bread coated with Dijon mustard with the mustard side on to the stew and covering the surface of the meat. The gingerbread will give you the sweetness and thickens the sauce, the mustard gives the tartiness. Lid on and simmer for 1,5-2 hours. Salt and pepper to taste. And serve with freshly made Belgian fries.
Belgian fries are best made with old potatoes by the way, that is what they used to do first on high temperature, then taken out and put in a sealed pot so they can sweat, then right before dining you put them in +- 3 minutes on lower temperature (hot enough though, probably 120 degrees celsius (the first time 170-180)
I agree, skip the sugar fennel seeds and cinnamon. For the Dutch and Belgian people use slices of ontbijtkoek (virtually impossible to get in other countries) coated with mustard. It's an insane binder of the sauce and gives tremendous rich taste to the dish.
I love this recipe, but have never been too fond of onions since a child. However, I am aware that onions do add a good taste to food (just as garlic), but I would chop the onions very finely, perhaps a smaller quantity than you suggested. Otherwise using beer (and all the amazing spices) in this recipe is totally sensational. Thank you Chef Joel, I have been recommending you to various people and received a great reaction to your podcasts.
As a Belgian, I am happy to see this is pretty spot on. The 'real' Belgian way would be to use brown or amber Belgian beer. We would never dice our bread either. Before the lid goes on, we cover two large pieces of bread with a generous layer of mustard and place those two slices mustard down, on top of the dish. Lid on. Simmer away. When bread and onions have dissolved and thickened the sauce, you know it's ready. (PS when you want your sauce a bit thicker, add some flour, only when browning the meat; right at the start).
I've been craving this dish, so I'm watching a bunch of recipe videos. This one is the best so far, but here's a few tips I picked up when living in Belgium. For the seasoning, here's a weird trick to use instead of buying and measuring all of the spices. Use gingerbread cookies, and add spicy brown / Dijon mustard to one side. The number of cookies depends on the size and your preferences, but this really is how it's done. And ideally you want a darker, semi sour Belgian beer. I, personally, would forgo the brown sugar. The right beer will make up for that.
guys just saying. Carbonade is the BEST with Belgian beers. Like Augustijn is really good with it. And btw, I'm not really sure about the religious rules surrounding alcohol. But there is no alcohol left in the dish when it is done cooking :)
@@enockowl681 it will make the sauce more thick. I think brown bread is the best for that. You should add mustard to the bread too. Or you could use gingerbread instead of normal bread :)
JUst did it!! I couldn't cook it for the whole 3 hours because it started to stick HARD into de bottom of the pot even at lowest heat (it ended black). AWESOME flavor though.
Here's a trick from a Belgian : use a pressure cooker with a solid bottom. It brings the whole 3-hour process down to about 45 minutes. Might not sound right but trust me, works a treat! Also, cook it the day before, and let the flavours into the meat overnight, then re-heat. Again, I know it sounds weird but that's the way grandma did it, that's the way mom does it, and that's the way I do it. For an "authentic" serving suggestion, the whole plate should be covered in fries, then pour some stew on top of the fries, let it soak while you eat. Add a side of mayo. Go nuts!
+Recipe30 thank you verry much .. and i use it guinnes beer and it come amazing taste and verry dilicious .. my wive love it ... really thnk ... my favrt food channel
you can use both actually :) But I'd go with sweeter beers. Guiness must be good! But you can maybe experiment with dark beers ;) Idk where you live, but I think Belgian beers like "Gulden Draak" or "Kasteelbier" can be very good with this. They're very dark and quite sweet beers. It all depends on the flavour you want to give with the beer.
@@recipe30 my guy hasn’t had beef in about ten years (except for Philly cheese steak or angus burgers maybe twice a year, homemade, of course). He never realized how much beef he’d actually been eating up to that point. He says he feels better, physically.
That is almost identical to one of my irish stew recipes Joel, only difference is i add some peeled/cubed quartered yukon gold potatoes the last 1/2 hour of cooking instead of fries.
Hi ! From belgium here ! typically you should let the meat marinate in a bowl filled with beer and a bouquet garni for a whyle and in the fridge before cooking, it will make the meat more tender as this dish is typically made with a tough meat as said in the description, so it is important to make it more tender. Brown sugar is definitely added, and it is true this dish is best with Belgian beers, however we have certain types of beers we use especially for carbonnade Flammade, the cheaper ones being Piedboeuf, (it needs to be a brown beer, not a blond one) and ideally trappist beers in the more expensive options (trapist beers being beers still exclusively made by monks in an abbey. You don't need to add so many of these extra spices, and definiteny not bread. Bacon is optional, but bay leaves are correct since back in the day a lot of the workers from coal mines used to be the italian refugees. No fennel seeds that I know of (again optional) but the thyme and nutmeg are correct as well ! otherwise correct on cooking time as it is a dish that has to sit for a very long whyle again because of the tough meat ! finally I personally recomend eating this with steamed potatoes that you add into the sauce a few minutes before serving so the sauce seeps into them ! That or of course, fries ! (belgian fries as they should be called, not french, they were in fact invented by us and were served to the american military during world war one, but since we spoke french, they introduced the term "french" fries ! to know more read this article : theculturetrip.com/europe/belgium/articles/10-things-you-did-not-know-about-belgian-fries/ ) Fries are usually to be cooked TWICE at different intervals in ANIMAL GREASE and not oil ! it favors taste and crispyness ! the first cooking should be done between 150 and 160 degrees CELCIUS to cook the inside but not golden the fries, let cook till they float up to the surface (bewteen 5 and 8 minutes) ! (ideally we also have a specific type of potato we use for fries) Then the second cooking should be done at higher temperature between 180 and 190 degrees celcius (more or less 3 minutes) until a vivid yellow/golden colour appears ! Then take them out, let the grease seep away, put them in a plate on a paper towel to absorb any excess grease, salt and serve !
can u explain why u add the bread ? wont it be soggy after u cook the stew? im v sad after u add the bread , some part of my just vanihsed in to the oblivion
I was kind of worried looking for gingerbread all over, good substitute adding the spice and brown sugar . Thanks , now if I could only their fries to go with it...
kinda late to the party, but if you want to make traditional Belgian fries, this is what you need to do: peel and slice your potatoes (preferably "Bientjes") into fries. (i prefer around 6mm to 7mm.) give them a good rinse. dry them of in a clean towel. Traditionally Belgian fries are fried in beef fat (blanc de boeuf or ossewit) but a high heat resisting oil, like sunflower oil, is also usable. we fry our fries 2 times, first at medium heat around 160°c for about 5minutes. after letting them cool down completely, fry them a second time at high heat, 180°c until they are golden brown. enjoy ;)
This is the real " VLAAMSE STOVERIJ" (Flemish carbonade) with the exotic herbs...Years ago Flanders was very rich and they cooked with the best ingredients (pepper, nutmeg, etc.was his weight in gold worth)...later Flanders was not that rich anymore thanks to the different stealing governments..that way they needed to make the "stoverij" cheaper...less herbs...but this recipe is the original....gooood!
@@recipe30 MORE? The original rich XVII century herbs mix version today is called "SPECULOOS KRUIDEN"( speculoos is a coffee cooky...kruiden are herbs)...I make the ancient mix myself and there are even more herbs..complete list...100gr cinnamom, 6gr coriander, 6gr mace, 12gr nutmeg, 12gr cloves, 12gr cardemom, 8gr white pepper, 25gr star anise, 6gr ginger, 12gr fennel seeds...(in the XVII century a fortune worth)....more?...they took 2 slices of bread, put the mustard on (thick) put the slices with mustard upside down(mustard dow) into the pot..put the pot into the oven...let simmer for 3 hours...Later in the XIX century Napoleon's cook invented the mayonnaise sauce...since than in Flanders they serve the stoverij with mayonnaise..(must try)..it's elected the national food, 2nd place, ham rolls with chicon in cheese sauce. ..3th beefsteak, green salad, mayonnaise, frieten (fries) (by mistake called French fries by American soldiers who invaded France in 1944 but it's a Flemish invention since the golden century)
I always like your recipes but, for this one, you are off: 1) no bacon, 2) no bread, no fennel seeds. I don't say it's not good but, being from Belgium and specifically from Flanders, I can assure you, never will you see those ingredients in carbonades flamandes. 😆
Belgian here. I do my carbonade without sugar, fennel seeds, cinnamon. Start is the same : brown the beef and set aside then brown the onions. Then add the beef back in, add bayleaves and then pour in 2 bottles of Chimay Rouge ( 7% ABV) or another brown Trappist ale like Westmalle or Rochefort. I add 25 cl of beef stock. And then slices of ginger bread coated with Dijon mustard with the mustard side on to the stew and covering the surface of the meat. The gingerbread will give you the sweetness and thickens the sauce, the mustard gives the tartiness. Lid on and simmer for 1,5-2 hours. Salt and pepper to taste. And serve with freshly made Belgian fries.
Belgian fries are best made with old potatoes by the way, that is what they used to do
first on high temperature, then taken out and put in a sealed pot so they can sweat, then right before dining you put them in +- 3 minutes on lower temperature (hot enough though, probably 120 degrees celsius (the first time 170-180)
I agree, skip the sugar fennel seeds and cinnamon. For the Dutch and Belgian people use slices of ontbijtkoek (virtually impossible to get in other countries) coated with mustard. It's an insane binder of the sauce and gives tremendous rich taste to the dish.
Bacon hoort er ook niet in
I love this recipe, but have never been too fond of onions since a child. However, I am aware that onions do add a good taste to food (just as garlic), but I would chop the onions very finely, perhaps a smaller quantity than you suggested. Otherwise using beer (and all the amazing spices) in this recipe is totally sensational. Thank you Chef Joel, I have been recommending you to various people and received a great reaction to your podcasts.
As a Belgian, I am happy to see this is pretty spot on. The 'real' Belgian way would be to use brown or amber Belgian beer. We would never dice our bread either. Before the lid goes on, we cover two large pieces of bread with a generous layer of mustard and place those two slices mustard down, on top of the dish. Lid on. Simmer away. When bread and onions have dissolved and thickened the sauce, you know it's ready. (PS when you want your sauce a bit thicker, add some flour, only when browning the meat; right at the start).
Appreciate the tips!
Got this recipe cooking away right now. The aroma is wonderful
Hope you enjoy Harvey! 😀👍
Thanks boss! This is the best version on RUclips. Great chef
Wow, thanks! 👍
¡Vaya pinta!
El mejor maestro de la cocina gracias chef
Till now this is the closest recipe i could find!! Good job and thank you
This is my fav stew video of all time. nice 1 bro.
Wow... awesome
Many many thanks
gostei muito da receita
I've been craving this dish, so I'm watching a bunch of recipe videos. This one is the best so far, but here's a few tips I picked up when living in Belgium. For the seasoning, here's a weird trick to use instead of buying and measuring all of the spices. Use gingerbread cookies, and add spicy brown / Dijon mustard to one side. The number of cookies depends on the size and your preferences, but this really is how it's done. And ideally you want a darker, semi sour Belgian beer. I, personally, would forgo the brown sugar. The right beer will make up for that.
Beer...OMG ....look yumm
That looks good, Joel.
Yes, popular in the North of France 👍😀
Hello chif good work i want ask you i dont went put beer but what i put can i put veniger or some pleaes answer me thanks
CHEF SUPPER RECIPES
Soooooo. Good thanks
Most welcome 😊
Nice respi
Thank you!
Delicious with white rice too
Yes, love it with rice :) Cheers Safaa
Recipe30
Thank you.
I love your channel.
Last week I made your canyolli.
Yammmy
Getting to know your name Safaa, thanks for all your kind comments :) Joel
guys just saying. Carbonade is the BEST with Belgian beers. Like Augustijn is really good with it. And btw, I'm not really sure about the religious rules surrounding alcohol. But there is no alcohol left in the dish when it is done cooking :)
Why chopped bread
@@enockowl681 it will make the sauce more thick. I think brown bread is the best for that. You should add mustard to the bread too. Or you could use gingerbread instead of normal bread :)
@@indiemissimi_ cheers for the reply pal 👍
OmG this is awesome,must try this,looks super delicious,thank you Sir
Most welcome 😊
Delicious 😋 food
Please update more recepies
JUst did it!! I couldn't cook it for the whole 3 hours because it started to stick HARD into de bottom of the pot even at lowest heat (it ended black). AWESOME flavor though.
Here's a trick from a Belgian : use a pressure cooker with a solid bottom. It brings the whole 3-hour process down to about 45 minutes. Might not sound right but trust me, works a treat! Also, cook it the day before, and let the flavours into the meat overnight, then re-heat. Again, I know it sounds weird but that's the way grandma did it, that's the way mom does it, and that's the way I do it. For an "authentic" serving suggestion, the whole plate should be covered in fries, then pour some stew on top of the fries, let it soak while you eat. Add a side of mayo. Go nuts!
Thank you!!! What kind of beer do you use?
you needed to add more liquid.
Looks delicious I will try, Thank you chef
Enjoy!
😋 love the stew meat especially now with winter coming. 💕👏🏼💕👏🏼💕💕
SUPPER
Thanks..yummy.
Cheers!
wow amazing mm .. im gonna try it now .. but wanna know do i need yellow beer or dark beer ?
+Hssec Bsf It's written in the content. See above :)
+Recipe30 thank you verry much .. and i use it guinnes beer and it come amazing taste and verry dilicious .. my wive love it ... really thnk ... my favrt food channel
you can use both actually :) But I'd go with sweeter beers. Guiness must be good! But you can maybe experiment with dark beers ;) Idk where you live, but I think Belgian beers like "Gulden Draak" or "Kasteelbier" can be very good with this. They're very dark and quite sweet beers. It all depends on the flavour you want to give with the beer.
Hello, with what can we substitute the beer please??
Nothing, that's the whole point, it's a beer casserole. See my beef bourguignon recipe instead if you don't like beer. 👍
My family is trying to cut out beef. Could this be made with pork shoulder/butt? We seem to have plenty of those in the freezer.
Why would you cut out beef for pork?
@@recipe30 my guy hasn’t had beef in about ten years (except for Philly cheese steak or angus burgers maybe twice a year, homemade, of course). He never realized how much beef he’d actually been eating up to that point. He says he feels better, physically.
Bravo👏
Cheers 😃
Recipe30 🍻
i need tukish seekh kabab plz plz
Boy oh boy! I just found ur channel... and let's just say I got the popcorn ready lol
+Msnetnet Jones Awesome! Enjoy :)
I just found it a week or so ago and am addicted
Great recipes.
That is almost identical to one of my irish stew recipes Joel, only difference is i add some peeled/cubed quartered yukon gold potatoes the last 1/2 hour of cooking instead of fries.
Must be some ancient connection probably.
@@recipe30 you may be correct, either way, it is deliciuos
Looks delicious, but the full recipes?
Click on the link.
Please teach us wonton soup and vegan dim sum(steamed bun) and corn dog and grilled halloumi(all of them must be Joel style😅😉)
I am assuming that bread serves as a thickening agent?
Yes correct.
Hi ! From belgium here ! typically you should let the meat marinate in a bowl filled with beer and a bouquet garni for a whyle and in the fridge before cooking, it will make the meat more tender as this dish is typically made with a tough meat as said in the description, so it is important to make it more tender.
Brown sugar is definitely added, and it is true this dish is best with Belgian beers, however we have certain types of beers we use especially for carbonnade Flammade, the cheaper ones being Piedboeuf, (it needs to be a brown beer, not a blond one) and ideally trappist beers in the more expensive options (trapist beers being beers still exclusively made by monks in an abbey.
You don't need to add so many of these extra spices, and definiteny not bread. Bacon is optional, but bay leaves are correct since back in the day a lot of the workers from coal mines used to be the italian refugees.
No fennel seeds that I know of (again optional) but the thyme and nutmeg are correct as well ! otherwise correct on cooking time as it is a dish that has to sit for a very long whyle again because of the tough meat ! finally I personally recomend eating this with steamed potatoes that you add into the sauce a few minutes before serving so the sauce seeps into them ! That or of course, fries ! (belgian fries as they should be called, not french, they were in fact invented by us and were served to the american military during world war one, but since we spoke french, they introduced the term "french" fries ! to know more read this article : theculturetrip.com/europe/belgium/articles/10-things-you-did-not-know-about-belgian-fries/ )
Fries are usually to be cooked TWICE at different intervals in ANIMAL GREASE and not oil ! it favors taste and crispyness ! the first cooking should be done between 150 and 160 degrees CELCIUS to cook the inside but not golden the fries, let cook till they float up to the surface (bewteen 5 and 8 minutes) ! (ideally we also have a specific type of potato we use for fries) Then the second cooking should be done at higher temperature between 180 and 190 degrees celcius (more or less 3 minutes) until a vivid yellow/golden colour appears ! Then take them out, let the grease seep away, put them in a plate on a paper towel to absorb any excess grease, salt and serve !
Wow that's a lengthy comment! I do appreciate the tips and the info, thanks! Joel
@@recipe30 Thanks for replying ! And thanks for finding interest in our culture and dishes !
Big fan of Moules Frites! 😊
chef i need beef kabab recipe plz plz plz plz plz plz plz
I have a friend that once saw a vision of Heaven and Hell.
In Heaven, they were making this recipe.
In Hell, they were playing this music loop.
Ha ha, I don't disagree!
Can we cook with gold-colored American beer instead of that lovely dark Belgian kind?
Yes but not the same taste.
Where's my beer? 😂🍻
I must have drunk it! 👍👍😀
👌👌Lecker Schmecker 👍
❤
😋😋😋
can u explain why u add the bread ? wont it be soggy after u cook the stew?
im v sad after u add the bread , some part of my just vanihsed in to the oblivion
+jason96H Don't be sad Jason, the bread will disintegrate into the sauce thickening it up. No soggy bread, Life's good! ;)
The bread is added as a thickener and it disappears into the cooking liquid.
Delish
Cheers Nancy! 😊
any beer and bacon replacement?
YES
@@recipe30 should i use beef stock?
I was kind of worried looking for gingerbread all over, good substitute adding the spice and brown sugar . Thanks , now if I could only their fries to go with it...
Cheers Yvan, yes it's not always easy to find. As for fries, try these: ruclips.net/video/TA5J-5TG3U0/видео.html
kinda late to the party, but if you want to make traditional Belgian fries, this is what you need to do: peel and slice your potatoes (preferably "Bientjes") into fries. (i prefer around 6mm to 7mm.) give them a good rinse. dry them of in a clean towel.
Traditionally Belgian fries are fried in beef fat (blanc de boeuf or ossewit) but a high heat resisting oil, like sunflower oil, is also usable.
we fry our fries 2 times, first at medium heat around 160°c for about 5minutes. after letting them cool down completely, fry them a second time at high heat, 180°c until they are golden brown.
enjoy ;)
💪💪💪
👍😀
Can we change the beer with something?
The beer is the whole point, checkout my other stews. :)
Recipe30 could you please share it it's hard to find it
See my recent post about non alcohol beer
Ok
1 cup of smart ass comments: add to meat.
When u pour it on the dish..🤤🤤🤤
This is the real " VLAAMSE STOVERIJ" (Flemish carbonade) with the exotic herbs...Years ago Flanders was very rich and they cooked with the best ingredients (pepper, nutmeg, etc.was his weight in gold worth)...later Flanders was not that rich anymore thanks to the different stealing governments..that way they needed to make the "stoverij" cheaper...less herbs...but this recipe is the original....gooood!
Thanks for the info Luc! Glad you liked it.
@@recipe30 MORE? The original rich XVII century herbs mix version today is called "SPECULOOS KRUIDEN"( speculoos is a coffee cooky...kruiden are herbs)...I make the ancient mix myself and there are even more herbs..complete list...100gr cinnamom, 6gr coriander, 6gr mace, 12gr nutmeg, 12gr cloves, 12gr cardemom, 8gr white pepper, 25gr star anise, 6gr ginger, 12gr fennel seeds...(in the XVII century a fortune worth)....more?...they took 2 slices of bread, put the mustard on (thick) put the slices with mustard upside down(mustard dow) into the pot..put the pot into the oven...let simmer for 3 hours...Later in the XIX century Napoleon's cook invented the mayonnaise sauce...since than in Flanders they serve the stoverij with mayonnaise..(must try)..it's elected the national food, 2nd place, ham rolls with chicon in cheese sauce. ..3th beefsteak, green salad, mayonnaise, frieten (fries) (by mistake called French fries by American soldiers who invaded France in 1944 but it's a Flemish invention since the golden century)
Although it has similarities and also looks delicious, this is not a la flamande exactly.
I cook this in vegan version and it's awesome :3
No sugar, please !
Quel dommage
Pas de marinade et pas de pain d'épices !!!!
😡
it said for 3 long hours? 😨😨😨😨😨😨😨😨😲😲😲
No pork in the original recipe
seekh kabab
oh FUUUUUCK. bay leaf. bayleef the pokemon is named for bay leaves.
I always like your recipes but, for this one, you are off: 1) no bacon, 2) no bread, no fennel seeds. I don't say it's not good but, being from Belgium and specifically from Flanders, I can assure you, never will you see those ingredients in carbonades flamandes. 😆
Those ingredients are to make up the Pain d'épices which won't be available to everyone else.
@@recipe30 Si tu utilises du pain d'épices, tu dois être Wallon!?
@@JulesMoyaert_photo Ik ben Waal en ik gebruik ook wel spijsbrood ahah
@@Thomas-gs8ug precisely: you are Wallon! ha ha.
@@JulesMoyaert_photo doet men anders in Vlaanderen? En het lijkt alsof volgens jou Waal een belediging is?
Made it today. Did not like it. Much too strong and bitter.
This is a good example of how to ruin a perfectly good video with really annoying and repetitive ^music^.