Carbonnades de Boeuf à la Flamande

Makes 8 servings

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5½ pounds beef cheeks

3 12-ounce bottles Flemish red ale

1 bouquet garni (sprigs of herbs such as thyme, bay leaf, basil, and rosemary tied together in a bundle)

1 pound onions, peeled and chopped

Oil or butter for sauteing

1 quart veal stock

½ cup vinegar

8 tablespoons mustard

31/2 ounce slice gingerbread

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1. The day before serving, cut the beef cheeks into pieces about 1½ inch square and place in a bowl along with three-quarters of the beer and the bouquet garni. Cover and refrigerate overnight.

2. In a large pan, sauté the onions in oil or butter until brown, remove and set aside. In the same pan with a little more oil or butter, sauté all the pieces of beef cheek until brown, working in batches so they do not get too crowded; they'll steam rather than brown. Remove and set aside.

3. In a large casserole over medium heat, add the beef, onions, veal stock, vinegar, mustard, gingerbread, and the remaining beer. Stir until combined and bring to a boil. Reduce heat to simmer and let cook for at least 90 minutes.

4. Pair with Rodenbach Grand Cru.

- From Restobieres, Brussels, via The Beer & Food Companion, (Jacqui Small).

Per serving: 776 calories, 100 grams protein, 22 grams carbohydrates, 3 grams sugar, 24 grams fat, 285 milligrams cholesterol, 567 milligrams sodium, 3 grams dietary fiber.EndText