Ingredients

2.2lb (1kg) beef carbonade

4 medium onions

½ cup (4oz/100g) butter

pepper + salt

Laurel

Thyme

Basil

Marjoram

Rosemary

Chive

Mustard

2 tbsp Vinegar

2 slices gingerbread (or bread without crusts)

1 cup (9fl oz or ¼l) water

1 cup (9fl oz or ¼l) dark beer (we prefer Leffe dark)

¼ cup (1.5oz/40g) Genauva extra dark gems

Potato flour

Belgian Pot Roast With a Twist

Recipe for Pot Roast

Preparation

  • Cut the meat in good size dices (1.6×1.6 in) (4×4 cm)
  • Brown the butter in a cooking pot (I prefer a cast iron pot for the best result)
  • Sear the meat
  • Add onions and herbs
  • Smear the mustard on the gingerbread and put on top of the meat
  • Add water and beer
  • Stew on low fire for 1 ½ – 2 hours
  • Add the vinegar (optional)
  • Add the chocolate
  • Thicken the sauce with potato flour

Serve

With French Fries (in Belgium we say that we have invented them ☺)

Some salad or apple mouse (made by me is my favorite)

Comments, questions and tips

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