I've been a crappy blogger this week - it's been over a week since my last post! However, I've got a pretty good excuse - the BF and I adopted a rescue dog! His name is Shelby, and he's an Australian Cattle Dog (Blue Heeler) mix. We've been busy socializing him and getting him used to his new home, so cooking/blogging has been on the backburner a bit.
BUT, it's Friday, payday, and time for me to get cooking!! So, i'm making some traditional French (ok, it's actually BELGIAN) country cooking since I got a GREAT sirloin tip roast on sale at Winn Dixie.
Carbonnade de Boeuf (Carbonnade a la Flamande) is a traditional Belgian meal of beef stewed with onions and beer, seasoned simply with thyme and bay leaves. The ideal beer for this dish is a bitter/sour beer such as Ommegang Abbey ale or Chimay. I prefer to use Orval, though, if you can't find these ales, a simple Newcastle brown ale will suffice.
Carbonnade also has a sweet & sour flavor, brought on by the use of brown sugar (or even red currant jelly) as well as cider or wine vinegar. Traditionally served over boiled potatoes or egg noodles, this is one of those great dishes that is even better the next day!