Carbonade – sometimes called Belgium’s answer to beef bourguignon – is a rich, simple stew of beef cooked in beer, with a little mustard and an ambiguous bread topping. Much, much more on the bread part later.
The etymology is probably via charbon, from meat cooked over a coal brazier, or perhaps the stewpot itself simmering over warm coals. Either way, it’s a Flemish classic that makes use of the sensational beer brewed in northern Belgium. At its very simplest, you can just dump a kilo of beef shin in a pot with some onions, herbs, and a bottle of oud bruin. But then you’d miss the (questionably authentic) mustard croutons, and those are sodding delicious.
I’ve been making carbonade for as long as I’ve been cooking, and its evolution in my repertoire is a mini history of me learning to cook. If I had a change log (sauce control?) it would be fascinating. Not least because I recently got all in a lather about the history of the dish, wondering exactly when people started topping it with mustard-slathered croutons?
It turns out, after asking on twitter, that I started adding them in around 2005, when the mother of a friend I was living with sent us a cache of Waitrose recipe cards, and I thought it seemed like a lark. You can find that recipe right here. I’ve drifted less than I thought.
(I really need to make this again and get good pictures.)