-
vinegar and
either brown sugar or red
currant jelly are
sometimes added.
Carbonade is
often accompanied by
French fries,
boiled potatoes, or stoemp. It is...
- the name,
although their exact place of
origin is uncertain),
Flemish Carbonade (a beef stew with beer,
mustard and bay laurel),
speculaas (or speculoos...
-
national dish but is also po****r in the
neighboring Nord
region of France.
Carbonade flamande/Vlaamse karbonaden/stoofvlees/stoverij: a
Belgian beef stew,...
- far the most
common name is bœuf bourguignon. Beef shank – Cut of beef
Carbonade flamande –
Flemish meat and
vegetable dishPages displaying short descriptions...
- regions,
known in
Greece as
bourdeto Caldeirada, a fish stew from
Portugal Carbonade flamande (stoofvlees), a
traditional Belgian beef and
onion stew made...
- cuisine, less
tender cuts of beef are
simmered for
several hours to
obtain carbonade flamande.
Traditionally a
small flame is used, fed by
burning oil. On...
- most
typical companion to
fries were cold
mussels in vinegar, as well as
carbonade flamande.
Another characteristic of a
Belgian friterie is the
large selection...
- that
exists in both the
Netherlands and Belgium.
Zoervleis is
similar to
carbonade flamande and
hachee and
Germans might know it as
Sauerbraten in some local...
-
draniki Belgium:
frites (particularly
served with
mussels or steak),
carbonade flamande, waterzooi,
chocolate mousse,
Belgian waffle Belize: rice and...
-
cream sauce are
probably the most
famous ones. The
famous "stoofvlees" or
carbonade flamande, a beef stew with
onions and
brown beer, used to
contain pieces...
