Recipe Flemish carbonnade

1. Cut the meat into 6 cm cubes, peel the garlic and chop it menu.
2. Melt the butter in a pressure cooker, add the meat cut into pieces as well as a finely chopped onion.
3. Let the meat brown over high heat, stirring occasionally. Once the meat is well seized, deglaze this recipe with a little beer.
4. Then add the finely chopped garlic, the last two onions cut into thin rings as well as the bouquet garni and mix.
5. Cover everything with the whole beer, close the casserole dish and cook for an hour over high heat.
6. Remove the bouquet garni and fill the jars without delay Le Parfait Great, close them and immediately proceed to heat treatment 1h30 to 100 ° C. Your Flemish carbonnade recipe is over.

When serving, warm up then add the brown sugar and the finely crumbled speculoos, mix everything and let reduce for a few minutes. Finally, bind the sauce by incorporating the sauceline directly into the casserole dish and serving with potatoes as an accompaniment to Flemish carbonade.

"For the record ... It was not until the Middle Ages that beer became this real popular drink. Until the end of the 12th century, before the appearance of craft breweries, the monks reigned as masters on the beer trade. A legend said that they took advantage of their status as a confessor to extract secret information on the production of the drink. medicine."