Carbonnade

Ingredients

• 2 lbs Boneless chuck
• 3 medium Onions
• 2 large Carrot
• 33 ml Beer Chimay Blue
• 2 cloves Garlic
• 4 prunes Or 1/2 tbs brown sugar
• 2 cups Beef broth Homemade is best - otherwise bouillon (careful not to make it too salty)
• 1/2 bunch Fresh Thyme For the marinade
• 1/2 bunch Fresh Thyme Tied for the carbonnade
• 2 whole Bay leaves
• 2 slices Ontbijtkoek Dutch honey bread - or spice bread. Gingerbread should work as a substitute, but make your own Ontbijtkoek is wort
• 1.5 tablespoons Mustard
• 2 tablespoons Tomato paste
• 1 tablespoons Anchovies Paste (or 2 fillets rinsed to remove salt)
• 1 tablespoons Soy sauce Sweet soy If available
• 2 pack Gelatin 15 grams

Instructions

1. Marinate steaks in beer, garlic and thyme overnight
2. Preheat oven to 300
3. Bloom gelatin in bone broth
4. Dry & sear steaks, let rest and cut in to 1 1/2 - 2” cubes
5. Sauté onions add carrots
6. Mix anchovy paste, tomato paste and soy sauce into broth
7. Deglaze with beer from marinade and bone broth
8. Season with salt & pepper
9. Bring to simmer
10. Top with slices of Ontbijtkoek that have been spread with mustard
11. Put in oven for 90 minutes with lid slightly ajar
12. Stir everything
13. Continue in oven for about 45 minutes.
14. Season again with salt & pepper as needed