Belgium Steak Recipes

CARBONNADE FLAMANDE (BEEF AND BEER STEW)

Steps:

• Marinate the beef with the beer, the garlic, the bay leaves and a pinch of salt for at least two hours, or overnight.
• Drain the beef and reserve the marinade. Pat dry the beef with paper towels.
• In a dutch oven, heat the olive oil until pipping hot. Fry the beef in batches, until golden brown on all sides, about 10 minutes. Remove the beef cubes and reserve.
• In the same dutch oven, fry the bacon until golden and crisp. Reserve with the beef.
• Add the onions, a pinch of salt and fry in the bacon grease, until caramelized (around 10 minutes).
• Add the flour and cook for about 2 minutes until the flour is cooked and the onions are coated.
• Add the beef broth and scrape the bits stuck in the bottom. Add the reserved marinade, the beef, the bacon and the thyme.
• Cook for 1.5 hours.
• Add the brown sugar, the parsley, some fresh pepper and the mustard. Cook for 30 minutes.
• Sprinkle some fresh parsley on top and serve with fries.

BELGIUM BEEF STEW

Steps:

• Dredge the meat in the flour. In a Dutch oven, melt the butter over medium heat. Brown meat in butter, then add the onions and fry until glazed. Stir in water and vinegar. Season with thyme, bay leaves, and salt and pepper to taste. Cover, and simmer for 30 minutes.
• Mix in the beer. Spread mustard over bread, then add the bread and the carrots to the meat. Cover, and simmer for 30 minutes. Mix in the brown sugar (two tablespoons is a minimum! A lot of people prefer more).

BELGIUM STEAK

Steps:

• 1. cut up the steak to serving size pieces and place in Crock-pot, add onions and bell peppers, mix or blend ketchup,mustard,A-1,Brown gravy mix, and about 2 or 3 cups water untill blended, pour over steak and bellpeppers . add water to cover meat about 1/2 inch over. Cover and place on high for 4 or 5 hours untill steak falls apart with fork.
• 2. take out some of the liquid and BLEND with flour to thicken Gravy ,add back to meat. ( Flour thickening has better taste,texture,than cornstarch thickening.)Enjoy.

STEAK-FRITES

Steps:

• With a sharp knife, make small incisions, about 1 1/2 inches apart in the fat around the outside of each steak.
• Melt 3 tablespoons of the butter in a large heavy skillet or sauté pan over high heat until hot but not smoking. Add the steaks and sear for 1 minute on each side. Reduce the heat to medium. Season the steaks generously with salt and pepper and continue cooking, turning the steaks every other minute, until you see little pearls of blood come to the surface, about 6 to 8 minutes. The steaks should be cooked rare to medium for juicy, tender meat.
• Remove the steaks and place them on warmed plates. Over medium heat, deglaze the pan with the water and swirl in the remaining 2 tablespoons butter. Drizzle these pan juices over the meat and serve at once with fries.

THE ONE AND ONLY TRULY BELGIAN FRIES

Steps:

• Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 325°F.
• Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep th oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
• When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored but not browned. If your fryer has a basket, simply lift it out the remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between batches. At this point the fries can rest for several hours at room temperature until you are almost ready to serve them.
• Heat the oil to 325°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.

STEAK FRITES

Steps:

• With a sharp knife, make small incisions, about 1 1/2 inches apart in the fat around the outside of each steak.
• Melt 3 tablespoons of the butter in a large heavy skillet or sauté pan over high heat until hot but not smoking. Add the steaks and sear for 1 minute on each side. Reduce the heat to medium. Season the steaks generously with salt and pepper and continue cooking, turning the steaks every other minute, until you see little pearls of blood come to the surface, about 6 to 8 minutes. The steaks should be cooked rare to medium for juicy, tender meat.
• Remove the steaks and place them on warmed plates. Over medium heat, deglaze the pan with the water and swirl in the remaining 2 tablespoons butter.
• Drizzle these pan juices over the meat and serve at once with Belgian Frites (https://www.justapinch.com/recipes/side/potatoes/begian-frites.html)