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A classic carbonnade is made from slowly cooked beef and onions stewed in good Belgian beer. This version doesn’t drift too far from that, though I do like to sweeten it a bit with some orange marmalade and crumbled gingerbread. Both melt into the sauce, so you don’t exactly taste them, but they add a suave and spicy undercurrent that plays nicely against the bitterness of the beer. I also marinate the beef shoulder overnight in crème fraîche to tenderize it more.