Carbonnade Flamande
Recipe: Carbonnade Flamande - or upside-down ragu bruschetta
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Cooking tools:
- Oven
- Skillet
- Baking dish
- Baking sheet
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Ladle
- Spatula
- Tongs
- Plate
- Kitchen towel
- Stove
Ingredients
- 1 1/2 kg chuck steak in large cubes
- 4 tbsp of seasoned white flour
- 50g butter
- 330ml strong ale
- 2 large onions, thinly sliced
- 1 garlic clove, crushed
- 500 ml Riverford bone broth (or chicken stock)
- 1 tbsp brown sugar
- 1 tbsp vinegar (cheap balsamic is good)
- 2tsp Tracklements Wiltshire mustard, or similar
- Salt
- pepper
- Bouquet garni of celery leaf/3 bay leaves/sprig of thyme/parsley tied together
- Stale French or ciabatta stick, cut into diagonal slices
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