Autumn softness in Belgium
A real enchantment of colors...
Before the white of winter sets in, nature gets warm colors.
How delightful it is to admire the shimmering lights at the end of the day during a walk in the woods, listen to the leaves crackling under our feet, and smell the fresh scents of moss and mushrooms...
You will find in Belgium, without any doubt, something to delight you in this season.
The Arboretum of Tervuren, near Brussels, gathers more than 700 different species of trees, coming from all over the world on a 120 hectares domain which every year is adorned with a thousand and one colors when autumn is approaching.
A real enchantment of colors...
Before the white of winter sets in, nature gets warm colors.
How delightful it is to admire the shimmering lights at the end of the day during a walk in the woods, listen to the leaves crackling under our feet, and smell the fresh scents of moss and mushrooms...
You will find in Belgium, without any doubt, something to delight you in this season.
The Arboretum of Tervuren, near Brussels, gathers more than 700 different species of trees, coming from all over the world on a 120 hectares domain which every year is adorned with a thousand and one colors when autumn is approaching.
A Belgian recipe to warm the body & the heart.
In Belgium, we like to gather around for a good meal. Flemish gastronomy is authentic and of high quality. Warm and invigorating dishes, waffles and coffees from Liège, portions of French fries, without forgetting the famous chocolates... Awaken the gourmet in you, taste the delights of this simple and generous cuisine, put on your best apron and head for Belgium!
A Belgian recipe to warm the body & the heart.
In Belgium, we like to gather around for a good meal. Flemish gastronomy is authentic and of high quality. Warm and invigorating dishes, waffles and coffees from Liège, portions of French fries, without forgetting the famous chocolates... Awaken the gourmet in you, taste the delights of this simple and generous cuisine, put on your best apron and head for Belgium!
Carbonade Flammande
4 PEOPLE
1H10
_
- 1,5kg of beef collar
- 3 carrots
- 2 onions
- 2 cloves of garlic
- 10g of butter
- 20g of brown sugar
- 2 tablespoons of flour
- 50cl of Flemish brown beer
- 1 bouquet garni
- 3 slices of gingerbread
1. First, chop the two onions and the garlic. Fry them on a low heat in the bottom of a pot with the butter.
2. As soon as they start to brown, add the beef. Then increase the heat.
3. When the meat starts to cook on all sides, add the sugar while stirring. A juice should form.
4. Cut the carrots into slices and add them to the pot, then pour in the flour and add the chopped bouquet garni. Stir regularly.
5. Pour in the beer. Crumble the gingerbread which will dissolve little by little in the mixture. Stir regularly.
6. The mixture should reduce, but the sauce should be thick.
Our little tip: Make your taste buds travel by accompanying your Carbonade Flamande with fries... Belgian, of course!
Carbonade Flammande
4 PEOPLE
1H10
_
- 1,5kg of beef collar
- 3 carrots
- 2 onions
- 2 cloves of garlic
- 10g of butter
- 20g of brown sugar
- 2 tablespoons of flour
- 50cl of Flemish brown beer
- 1 bouquet garni
- 3 slices of gingerbread
1. First, chop the two onions and the garlic. Fry them on a low heat in the bottom of a pot with the butter.
2. As soon as they start to brown, add the beef. Then increase the heat.
3. When the meat starts to cook on all sides, add the sugar while stirring. A juice should form.
4. Cut the carrots into slices and add them to the pot, then pour in the flour and add the chopped bouquet garni. Stir regularly.
5. Pour in the beer. Crumble the gingerbread which will dissolve little by little in the mixture. Stir regularly.
6. The mixture should reduce, but the sauce should be thick.
Our little tip: Make your taste buds travel by accompanying your Carbonade Flamande with fries... Belgian, of course!
A real enchantment of colors...
Before the white of winter sets in, nature gets warm colors.
How delightful it is to admire the shimmering lights at the end of the day during a walk in the woods, listen to the leaves crackling under our feet, and smell the fresh scents of moss and mushrooms...
You will find in Belgium, without any doubt, something to delight you in this season.
The Arboretum of Tervuren, near Brussels, gathers more than 700 different species of trees, coming from all over the world on a 120 hectares domain which every year is adorned with a thousand and one colors when autumn is approaching.
A Belgian recipe to warm the body & the heart.
In Belgium, we like to gather around for a good meal. Flemish gastronomy is authentic and of high quality. Warm and invigorating dishes, waffles and coffees from Liège, portions of French fries, without forgetting the famous chocolates... Awaken the gourmet in you, taste the delights of this simple and generous cuisine, put on your best apron and head for Belgium!
Carbonade Flammande
4 PEOPLE
1H10
_
- 1,5kg of beef collar
- 3 carrots
- 2 onions
- 2 cloves of garlic
- 10g of butter
- 20g of brown sugar
- 2 tablespoons of flour
- 50cl of Flemish brown beer
- 1 bouquet garni
- 3 slices of gingerbread
1. First, chop the two onions and the garlic. Fry them on a low heat in the bottom of a pot with the butter.
2. As soon as they start to brown, add the beef. Then increase the heat.
3. When the meat starts to cook on all sides, add the sugar while stirring. A juice should form.
4. Cut the carrots into slices and add them to the pot, then pour in the flour and add the chopped bouquet garni. Stir regularly.
5. Pour in the beer. Crumble the gingerbread which will dissolve little by little in the mixture. Stir regularly.
6. The mixture should reduce, but the sauce should be thick.
Our little tip: Make your taste buds travel by accompanying your Carbonade Flamande with fries... Belgian, of course!
