Carbonade flamande

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Preparation

1 kg pork cheeks, cut into 5 cm chunks
1 onion
50 g bread
1 clove of garlic
75 g butter
1 tbsp plain flour
2 sprigs of thyme
2 bay leaves
1 tbsp mustard
250 ml Belgian beer, dark, e.g. Rodenbach
250 ml stock, brown
Salt
Pepper
(Pre-)heat cooking space to 160°C with Hot air humid
Peel and finely chop the onions. Crush the unpeeled clove of garlic. Remove the crusts from the bread and cut into large chunks. Mix the flour with a little stock. Add the rest of the stock, beer and mustard and mix well.
Put all the ingredients into the porcelain dish in the following order: onion, garlic, thyme, bay leaves, pork cheeks, knobs of butter, olive oil, bread, salt and pepper. Pour the stock over all the ingredients. Put the porcelain dish on the wire shelf in the preheated cooking space. Cook.
Put the pastry in
Hot air humid 160°C for 1 Hrs
After 1 hour, stir everything together well. Continue cooking.
Fold-in
Hot air humid 160°C for 1 Hrs
  • Wire shelf
  • Porcelain dish ½ GN, depth 65 mm
Quantity Ingredient
250 ml Belgian beer
Salt
1 tbsp mustard
1 tbsp plain flour
2 bay leaves
Pepper
1 onion
1 kg pork cheeks
75 g butter
2 sprigs of thyme
250 ml stock
50 g bread
1 clove of garlic

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