AT A GLANCE
Carbonnade is a Flemish dish eaten widely in northern France. Made with beer rather than wine, it has a sweet-sour flavour and is both hearty and simple to prepare. Beef ribs aren't traditional; you can substitute a nice piece of chuck, which is more typical. Don't skimp on the beer, however - it's well worth seeking out a traditional abbey ale for this.
|01||Season beef to taste and dust with flour. Heat butter in a casserole over medium-high heat until foaming, add beef ribs and brown all over (5-6 minutes), then transfer to a plate. Add onions and garlic to pan, reduce heat to low and sauté, stirring often, until onions are very soft (12-15 minutes).|
|02||Add half the beer to pan and scrape residue from base with a wooden spoon. Return beef to pan with remaining beer and remaining ingredients except carrots, bring to the boil, then reduce heat to low, cover and simmer for 1 hour. Add carrots and continue to cook until beef is tender (about 2 hours). Scatter with chives and chive flowers and serve with potatoes or buttered noodles.|