Recipe Flemish Carbonnade

• Cut the meat into 6 cm cubes, peel the garlic and chop it fine.
• Melt the butter in a pressure cooker, add the meat cut into pieces and a finely chopped onion.
• Let the meat brown over high heat, stirring occasionally. Once the meat is well seared, deglaze this recipe with a little beer.
• Then add the finely chopped garlic, the last two onions cut into thin slices as well as the bouquet garni and mix.
• Cover everything with all the beer, close the casserole and cook for an hour over high heat.
• Remove the bouquet garni and immediately fill the Le Parfait Super jars, close them and immediately proceed to the heat treatment for 1h30 at 100°C. Your Carbonnade Flemish recipe is finished.

When ready to serve, reheat then add the brown sugar and finely crumbled speculoos, mix everything and let reduce for a few minutes. To finish, bind the sauce by incorporating the Sauceline directly into the casserole and serve with potatoes as an accompaniment to Flemish carbonade.

"For the record... It was not until the Middle Ages that beer became this truly popular drink. Until the end of the 12th century, before the appearance of artisanal breweries, monks reigned as masters over commerce beer. A legend says that they took advantage of their status as confessors to extract secret information on the manufacture of the drink. This same beer brewed in monasteries was used as medicine."