Carbonnade flamande | Taste of France®

Name: Carbonnade flamande | Taste of France®
Ingredients: 1 lb 2 oz (500 g) shallots; 10½ oz (300 g) sweet onions, preferably Cévennes; 3 cloves garlic, unpeeled; Scant 2 lb (850 g) boneless beef shoulder (macreuse); Scant 2 lb (850 g) boneless beef shank (jarret de boeuf); 4 tsp (20 g) salt; 10½ oz (300 g) smoked slab bacon (lard paysan); Scant ½ cup (3½ fl oz, 100 ml) olive oil; 1½ packed tbsp (¾ oz, 20 g) brown sugar, preferably vergeoise; ½ cup (4 fl oz, 120 ml) aged red wine vinegar; 3 tbsp (1 oz, 30 g) all-purpose flour; 1 bottle (330 ml) abbey beer of your choice; 4 cups (1¾ pint, 1 litre) beef jus; 2⁄3 oz (20 g) gingerbread (pain d’épice); 2¼ lb (1 kg) semi-waxy potatoes, preferably Agria; Coarse sea salt; 1¾ cups (7 oz, 200 g) 00 (pizza) flour; 1 egg

tasteoffrancemag.com

The legendary Ferrandi School of Culinary Arts - dubbed the ‘Harvard of gastronomy’ by Le Monde newspaper- turns its attention to this traditional Flemish stew of beef, beer and gingerbread…

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