Recipes of High Ardennes Belgium Vielsalm Gouvy Lierneux Trois-Ponts

Carbonnades de Salers à la 3Pontoise Brune

Serves :

2 tbsp. mustard 50 g butter 33 cl 3Pontoise brown beer (available at Delhaize in Trois-Ponts) 2 large red onions 1 clove of garlic 1 beef stock cube 20 cl water 1 kg Salers beef carbonnades from the Lacasse-Monfort organic farm

Preparation :

Peel and chop the onions. Fry them over low heat in a casserole dish containing half the butter. Add the pressed garlic and the bouquet garni. Cover and let them sweat gently. Meanwhile, brown the meat cubes in a large frying pan with the remaining hot butter over high heat. Season with salt and pepper.
Put the meat in the casserole. Pour a little beer into the pan, scrape up the juices and pour into the casserole. Add the rest of the beer, the water and the broth. Cover and let simmer for 1 hour and 10 minutes on very low heat.
At the end of this time, add the sliced carrots and the slices of gingerbread spread with mustard. Mix and continue cooking for another 30 minutes, still covered.
Serve hot, with French fries or mashed potatoes.