She Strengthens

A Savory Twist on a Belgian Classic

When it comes to hearty, comforting dishes, few can rival the rich flavors of a traditional carbonnade. This recipe puts a unique spin on the classic Belgian beef stew, infusing it with sweet and spicy undertones that will leave you craving more.

The Perfect Blend of Flavors

The key to this dish lies in its carefully balanced flavors. Orange marmalade and crumbled gingerbread add a subtle sweetness, while the bitterness of the Chimay beer provides a perfect counterpoint. Meanwhile, the crème fraîche marinade tenderizes the beef to perfection, making each bite a tender, juicy delight.

A Recipe Worth the Wait

This recipe requires some patience, but trust us, it’s worth it. The day before serving, season the beef shoulder with salt and black pepper, then marinate it in crème fraîche overnight. The next day, sear the beef in a hot pot, then slow-cook it in the oven with a rich, flavorful sauce made from beer, onions, garlic, and spices.

The Finishing Touches

Just before serving, drizzle the beef with a tangy red wine vinegar and sprinkle with fresh parsley leaves. Serve with a side of crème fraîche mixed with Dijon mustard for a creamy, savory contrast.

Ingredients:

• 5 pounds boneless beef shoulder, trimmed of fat
• Coarse sea salt or kosher salt and freshly ground black pepper
• 2 cups crème fraîche 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
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh flat-leaf parsley leaves

Instructions:

1. Season the beef shoulder with salt and black pepper, then marinate it in crème fraîche overnight.
2. Preheat the oven to 275°F.
3. Sear the beef in a hot pot, then slow-cook it in the oven with the sauce made from beer, onions, garlic, and spices.
4. Just before serving, drizzle the beef with red wine vinegar and sprinkle with parsley leaves. Serve with a side of crème fraîche mixed with Dijon mustard.