Slow-Cooked Beef Shoulder in a Gingerbread Beer Sauce (Belgian-Style Carbonnade)

Slow-Cooked Beef Shoulder in Gingerbread Beer Sauce (Flamand-Style Beef Carbonnade)

Updated Recipe: Beer-Braised Beef Shoulder with a Twist

Leaving the traditional carbonnade behind, let's embrace an innovative take on the dish—a Beer-Braised Beef Shoulder with a spicy, sweet twist! Here's what you'll need:

5 pounds boneless beef shoulder, trimmed of excess fat
A generous amount of coarse sea salt and freshly ground black pepper
2 cups creme fraiche or sour cream
2 tablespoons extra-virgin olive oil
1/2 pound slab bacon, diced
3 medium onions, peeled, halved, and sliced
2 garlic cloves, peeled and thinly sliced
2 sprigs fresh thyme
2 bay leaves
1/4 teaspoon crushed black pepper
4 (11.2-ounce) bottles Chimay beer or other Belgian-style beer
1/4 cup Dijon mustard
2 tablespoons orange marmalade (optional)
1 cup gingerbread cut into 1/2-inch cubes, or 3/4 cup gingersnap crumbs—the kicker!
2 tablespoons red wine vinegar
2 tablespoons fresh flat-leaf parsley leaves

Now let's get cooking! Follow these simple steps:

Overnight marinade: Season the beef shoulder with salt and ground black pepper. Place the beef in a nonreactive container and cover with creme fraiche. Marinate in the refrigerator overnight.
The next day, heat the oven to 275°F (135°C) and center a rack in it. In a large pot, warm the olive oil. Remove the beef from the marinade, reserving the marinade, and pat it dry. Sear the beef until golden-brown on all sides (20-25 minutes). Set it aside.
In the pot, cook the bacon until it renders its fat, about 5 minutes. Add the onions and cook, stirring often, until a deep, caramel color is achieved (around 20 minutes). Add the garlic, thyme, bay leaves, and crushed black pepper, then stir in the reserved marinade. Pour in the beer, bring it to a simmer, and scrape up any browned bits from the bottom of the pot.
Stir in 2 tablespoons Dijon mustard and the optional orange marmalade. Return the seared beef to the pot and add 2 cups water and the gingerbread (or gingersnap crumbs). Cover and cook in the preheated oven for about 2 1/2 to 3 hours, or until the meat is tender, turning the meat occasionally. If needed, simmer the sauce separately until it thickens and intensifies.
During the final minutes of cooking, warm the red wine vinegar in a small saucepan over low heat. In a small bowl, mix the remaining creme fraiche and the remaining 2 tablespoons Dijon mustard.
Drizzle the cooked beef with warm red wine vinegar and garnish with parsley leaves. Serve with the creme fraiche mixture on the side. Enjoy your innovative twist on the Carbonnade à la Flamande!

In this revised recipe, gingerbread—whether in cubes or ground into crumbs—provides a delightful twist, adding a touch of sweetness and spice to the traditional Belgian dish. The marmalade can be left out if you prefer a milder flavor. Happy cooking!

Enrichment Data:

Carbonnade à la Flamande: Origins and Traditional Preparation

Origin: The Carbonnade is a classic dish from the Flanders region of Belgium, traditionally made with beef, onions, mustard, and dark beer.
Traditional Method: The beef is cubed, sautéed, then slow-cooked in beer-mustard sauce for several hours.
Flavor Profile: The traditional preparation does not include gingerbread, spices, or fruits, providing a rich, savory flavor profile.

In this revised recipe, gingerbread, whether in cubes or ground into crumbs, provides a delightful twist, adding a touch of sweetness and spice to the traditional Belgian dish known as Carbonnade à la Flamande.
The variation from the traditional method also includes an uncategorized ingredient, creme fraiche or sour cream, used for the overnight marinade of the beef shoulder.
The nitrogen-based drink, beer, is another departure from the traditional preparation, with 4 bottles of Chimay beer or other Belgian-style beer used in the beer-braised beef shoulder recipe.
Fresh flat-leaf parsley leaves are used as a garnish in the final steps of the instructions, adding a nice touch to the innovatively prepared dish.