https://www.nigella.com/recipes/carbonnade-a-la-flamande
CARBONNADE A LA FLAMANDE
There is something about cooking the classics that feels like coming home and this comforting Belgian casserole is a reassuringly simple recipe – I scarcely bother to sear the meat – that feeds a huge tableful of people cosily. And – always music to my ears – it is at its best if cooked ahead, cooled and then refrigerated before being reheated.
A final note: it is the shin of beef that makes this stew so sweetly succulent; by all means substitute regular stewing beef, if you must, but it will never cook to the melting softness of shin.
Serves: 8
METRICCUPS
1 tablespoon goose fat (or oil of your choice)
250 grams smoked lardons or 16 slices smoked bacon, snipped into strips
4 onions (chopped)
2 teaspoons ground allspice
2 teaspoons dried thyme
1½ kilograms shin of beef (in approx. 4-5 cm cubes)
50 grams plain flour
625 millilitres beef stock (cube or concentrate is fine)
4 teaspoons wholegrain mustard
3 tablespoons soft dark brown sugar
625 millilitres dark belgian beer (or other dark ale)
4 bay leaves
1 teaspoon sea salt flakes (or half teaspoon pouring salt)
1 pinch of black pepper
METHOD
Preheat the oven to 150ºC/gas mark 2.
Get out a large, heavy-bottomed casserole and, on the hob over a medium to high heat, melt 1 tablespoon fat, or warm 1 tablespoon oil. Add the lardons and cook, stirring frequently, for 5–10 minutes, till they’ve crisped up a bit.
Add the chopped onion, stirring well so that they’re mixed into the bits of bacon, and turn down the heat to low and cook – stirring every now and again – for 10 minutes, by which time the onions will have softened.
Stir in the allspice and thyme and then tumble in the cubed shin of beef and, for ease, with a pair of spatulas or suchlike, toss and turn the meat in the pan.
Shake in the flour and stir to mix as best you can.
Pour the stock into a large jug and stir in the mustard and sugar and then add the beer (if it will fit) before pouring this over the stew in the pan. Stir to mix then leave to come to the boil, add the bay leaves and salt and a good grinding of pepper, then clamp on the lid and stagger to the oven with the heavy pan.
Cook gently for 3 hours, until the meat is fork tender, and – if you can bear it – let it cool, uncovered, before covering and refrigerating, then leaving it to bring joy to another day. Still, it’s fabulous enough the day it’s cooked and patience is an overrated virtue.
ADDITIONAL INFORMATION
The stew can be made up to 2 days ahead. Transfer to non-metallic bowl to cool. Cover and refrigerate as soon as possible. To reheat, put stew back in casserole dish and reheat very gently on the stove, until piping hot; or reheat in oven at 150ºC/gas mark 2 for 1 hour, until piping hot.
The cooled stew can be frozen, in airtight container, for up to 3 months (and you can freeze in smaller portions for weekday suppers). Defrost overnight in fridge and reheat as above.
https://thehungrybelgian.com/2013/07/08/twisty-mashed-potatoes-stoemp/
Twisted Mashed Potatoes (Stoemp)
If there was one thing my brother & loved when we were kids, it was ‘stoemp’. Mom would make it quite often, as we lived on a single-mom budget, and it’s one of those dishes that pack a ton of deliciousness on a few pennies.
Stoemp (pronounced ‘stoomp’) is a delightful mash of creamy potatoes and any vegetable your kids will eat you fancy that can be mashed with the potatoes. It’s often prepared with carrots in Belgium, and served alongside juicy browned sausage, with the buttery pan drippings drizzled over the mash. It’s pure awesomeness, believe me.
Now that I’ve outgrown my ‘Bunny & Friends’ dinner set, I still enjoy a good potato-vegetable mash. Not only is it a bit lighter and healthier, I feel that it gives plain ole mashed potatoes a more interesting flavor. It’s ‘feel good’ comfort food without fearing the immediate expansion of your hips.
(makes enough to feed a family of 6… or your husband)
– 1.5 lbs of yellow potatoes
– 1 medium size head of cauliflower
– 3 leeks, sliced thinly
– 1 medium fennel bulb, very finely diced
– 3-4 tbsp of butter
– 1/3 cup of fresh thyme leaves
– salt & pepper to taste
– Pecorino-Romano cheese, grated (for topping, optional)
Cut cauliflower and pull florets apart. Discard outer green leaves and rough stems. Soak florets in a bath of salty water for a few minutes, to entice all bug friends to vacate the cauliflower NOW. Cut potatoes into chunks, roughly about the same size as the cauliflower florets so they cook evenly. Put potatoes and cauliflower into a large pot, and bring to a boil. Simmer until done and easily mashed.
In the meantime. Cut the dark green tops off of the leeks, and slice off bottom root. Slit each stalk in half lengthwise and rinse under cold running water, separating the layers a bit, to remove any dirt. Dry stalks with paper towels, and slice them into thin rings or strips.
Cut green stems, top and bottom root off of the fennel. Slice bulb into thick slices and finely dice each slice into small pieces like you would an onion.
Melt 1 tbsp of butter in a pan and sauté fennel over medium-low heat. When fennel is starting to soften (+/- 4-5 min), add leeks and continue to sauté until vegetables are soft, slightly browned and caramelized.
Sprinkle thyme leaves over vegetables, and sauté an additional 2 minutes to release the flavor of the thyme.
Mash cauliflower and potatoes with 2-3 tbsp of butter, add leek & fennel mixture, 1 clove of minced garlic and salt & pepper to your liking. Use a wooden spatula to combine everything together.
Sprinkle some grated Pecorino-Romano cheese & thyme leaves over the top and serve hot.
