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The Belgians boast a brewing tradition dating back thousands of years.
One of their best known dishes, beef carbonade, a classic dish made with beef and onions, is braised in beer.
This rich and distinctive stew is enhanced by the dark, malted and full-bodied beer.
The most delectable meat stews are prepared with inexpensive cuts of meat.
All meat is muscle and the muscle animals use most frequently will be tough but also flavourful.
Meat from the shoulder, shank and leg has more flavour than other more expensive cuts.
These tougher cuts require long slow cooking with moist heat to tenderise them and extract the flavour.
Chuck and blade steak, both from the shoulder, are lean, high-quality cheaper cuts suitable for use as braising steak.
Some pieces of blade steak (crosscut blade) have a thick seam of gelatinous tissue that attaches the muscles to the bone.
Don't cut this off as it melts down and becomes tender when cooked with liquid in a covered casserole at a low temperature.
Gentle, lengthy cooking breaks down the toughness to produce succulent meat and velvety gravy. Some advance planning and preparation is required but once in the oven the casserole requires little or no attention.
Beef carbonade
Serves 6-8.
1.5kg chuck or blade steak
4 Tbsp (approx) vegetable oil
3 large onions (500g)
200g lean bacon, rind removed, diced
1/4 cup plain flour
2x330ml bottles black beer
1 cup beef stock
1/4 cup red wine vinegar
1 Tbsp brown sugar
4 Tbsp whole grain mustard
3 Tbsp chopped rosemary
salt to taste
Trim the meat of excess fat and cut into 3cm cubes.
Set aside.
Heat a large frypan to low heat, add one tablespoon oil and the onions and cook slowly, covered, for about 20 minutes, stirring from time to time until onions are tender and lightly golden.
Transfer to a large casserole dish.
Increase frypan heat to medium, add a little oil and fry the bacon until golden.
Transfer to the casserole dish.
Add a little more oil to the frypan and brown the meat.
Do it in batches so that the pan isn't crowded and the beef doesn't stew.
Return the browned meat to the pan.
Decrease the heat, add a little more oil if necessary, sprinkle the flour into the frypan and cook, stirring for a minute or so.
Pour in one bottle of beer, stir well and bring to the boil.
Add remaining beer, beef stock and red wine vinegar and stir well, scraping up all the browned bits on the bottom of the frypan.
Stir in the brown sugar, mustard and rosemary, bring to the boil and simmer for 2-3 minutes.
Pour over the bacon and onions in the casserole dish and stir to combine.
Cover with lid and place in an oven preheated to 170degC for 3 to 3 hours.
Taste for seasoning, adding salt if necessary.
I like to serve this with creamy mashed potatoes but rice, couscous or a good bread would also be suitable.
A salad or lightly steamed vegetable goes well.
- Joan Bishop