Carbonnade Flamande

Ingredients

• 600 g Beef Chuck
• 2 tbsp Flour
• 2.25 tsp Kosher Salt
• 0.5 tsp White Pepper
• 3 tbsp Butter
• 2 pcs Onion
• 330 ml Dark Abbey Ale
• 250 ml Beef Stock
• 1 tbsp Brown Sugar
• 2 tbsp Red Wine Vinegar
• 2 pcs Bay Leaves
• 1 pcs Pain D Epices
• 1 tbsp Yellow Mustard
• 2 tbsp Parsley
• 4 pcs Thyme

Method

1. Pat {beef_chuck} dry with paper towels so it browns instead of steaming. Cut into large chunks, then toss with {flour}, {kosher_salt}, and {white_pepper} until lightly coated.
2. Thinly slice {onion} so they melt evenly into the braise and sweeten the gravy as they cook.
3. Heat a heavy Dutch oven over medium-high heat and melt part of the {butter}. Brown {beef_chuck} in batches without crowding, turning for deep chestnut color on all sides. Transfer out once a dark fond forms.
4. Lower to medium heat, add the remaining {butter}, then add {onion} with a pinch of {kosher_salt}. Sweat, stirring often, until very soft, golden, and sweet-smelling.
5. Return {beef_chuck} to the pot with the onions. Pour in {dark_abbey_ale} and let it reduce over medium heat until the raw alcohol smell softens. Add {beef_stock}, {brown_sugar}, {red_wine_vinegar}, {bay_leaves}, and {thyme}, scraping up the fond for depth.
6. Spread {yellow_mustard} over {pain_depices} and lay it on the surface of the braise so it slowly dissolves and thickens the sauce.
7. Cover and braise in a low oven until {beef_chuck} yields easily to a spoon and the sauce turns glossy. Check once midway; the liquid should barely bubble, not boil.
8. Discard {bay_leaves} and {thyme}. Simmer uncovered over medium heat if needed until the gravy lightly coats a spoon, then taste and adjust with {kosher_salt} and {red_wine_vinegar}. Fold in {parsley} for a fresh finish.