Laurent Mariotte l’assure, 3 ingrédients suffisent pour préparer une délicieuse carbonade : la preuve !

The carbonade and its cousin, the Flemish version, are typical regional dishes French gastronomy. The first has its origins in Provence. Meat (often leftover) was marked there on a coal firewhich earned him his name.

The so -called Flemish carbonade stands out forbeer use. It brings a aromatic wealth Unique on the dish. Like all recipes of the stew type, the mijotage is essential for the development of intense flavors. It is a preparation that goes against modern habits of ever faster kitchen.

Nevertheless, we sometimes confuse this necessary patience and the complexity of the dish. A lot of Classic recipes French cuisine fright For fear of too technical steps and too numerous ingredients. It is precisely the opposite that Laurent Mariotte proposes to discover with his Carbonade recipe.

Carbonade according to Laurent Mariotte

Laurent Mariotte shares online his recipe for carbonade (which is inspired by Flemish) with only Three main ingredients. There is no excuse not to try it (and adopt it). The choice of quality products is obviously the guarantee of even more pleasant tastes.

To make the Carbonade like Laurent Mariotte, you need (for 4 people) :

• 1 kg of Beef in Bourguignon
• 70 CL de brown beer
• 8 slices of gingerbread
• Sunflower oil
• eau
• Sel et mill

Start by cutting the large cubes meat. It is important not to make them too small so that they do not dry. A size rather homogeneous will also help more balanced cooking. Heat the oil in a large casserole. Place the meat for the to input Before braising it.

Bewitching flavors!

Mark meat on all sides. This step is essential to obtain the maximum flavors. Then pour all beer And slightly peel off the cooking juices. Cover and cook to very low fire pendant 2 hours.

At the end of this step, add the gingerbread slices (whole or cut in half) as well as a glass of water. Stir and taste. Season Depending on the salt and pepper of the mill. Cover and cook, always over low heatpendant 1h30.

During cooking, check that the sauce rest Fluid and shiny. If it thickens too much, add a small glass of water and stir well. Serve this hot carbonad with potatoes or sweet potatoes For bewitching and comforting flavors.

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Kitchen editor

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