I'm Back!... Carbonade A La Flamande, A Ma Façon

If it is accompanied by French fries it's Belgian.  If it says Flamande it is Flemish and involves beer ; and if it says a ma façon, it means I can do to it anything I want.

Hi, I'm back! 

Yes, that is truly me with a new neck.  It's all bolted up but only I know that.  I was hopeful of getting a new swan neck like Babe Paley and Marella but when I asked my doctor,  he said he could only get me one millimeter.  Nothing is for free, ever.

Now, it's been there, done that.  While I was convalescing, I connected with friends on Facebook.  It is worse than sugar or nicotine.  It's so addictive I was afraid of  overexposure.  I'm still weaning off. 

So today I did some serious cooking.  As in it has a name.  It was for Madame Mere to remind her of her days in Belgium.  I think it worked.  I added the sweet potatoes,  The Belgians will probably set the gendarmes after me but that's what life is all about.  Vive la difference!

Ingredients:

• 2 lb. beef chuck, cut into 2″ x ¹⁄₂″-thick slices
• Kosher salt and freshly ground black pepper, to taste
• ¹⁄₄ cup flour
• 4 tbsp. unsalted butter
• 4 slices bacon, finely chopped
• 6 cloves garlic, finely chopped
• 3 medium yellow onions, thinly sliced lengthwise
• 1/2 cup Pomi chopped tomatoes
• 2 cups Belgian-style ale, like Ommegang Abbey Ale or dark beer
• 1 cup beef stock
• 2 tbsp. dark brown sugar
• 2 tbsp. apple cider vinegar
• Thyme, tarragon, 
• 1 bay leaf\
• 1 cup sweet potatoes, peeled and cubed. (optional)
• 1 cup frozen boiled onions
• kitchen bouquet, (2 TB.)
• French fries

Directions:

Season beef with salt and pepper in a bowl; add flour and toss to coat. Heat 2 tbsp. butter in a 6-qt. Dutch oven over medium-high heat. Working in batches, add beef; cook, turning, until browned, about 8 minutes. Transfer to a plate; set aside. Add bacon; cook until its fat renders, about 8 minutes. Add remaining butter, garlic, and onions; cook until caramelized, about 30 minutes. Add 1/2 cup chopped Pomi tomatoes,  half the beer; cook, scraping bottom of pot, until slightly reduced, about 4 minutes. Return beef to pot with remaining beer, stock, sugar, vinegar, thyme, parsley, tarragon, bay leaf, and salt and pepper; boil. After 30 minuted add sweet potatoes (if using). After 1 hr. add frozen boiled onion. Reduce heat to medium-low; cook, covered, until beef is tender, about 1 ½ hours. Add kitchen bouquet.  cook a few minutes. Serve with french fries or bread.

When you cook your french fries, make sure the heat of the oil is very hot before you add them.  I know about the splash.  It's a tough shot but it's what works best!

Don't tell her but my neck is longer...all I can say is, it hasn't been easy.

All photos Lindaraxa