Ingredients:
For the carbonnade:
• 1 kg of braised beef (throat, brisket or leg)
• 1 liter of Belgian dark beer (Abbaye or Chimay type)
• 4 yellow onions
• 4 slices of
gingerbread • 2 tablespoons of spicy mustard
• 2 tablespoons of brown sugar (or light brown sugar)
• 30 g of
butter • Bouquet garni (thyme, bay leaf)
• Salt and pepper
For the fries:
• 1 kg of potatoes sprinkled with flour (Bintje or Agria)
• Frying oil (preferably beef fat/beef tallow)
• Fine
salt Preparation: