Carbonade flamande
- 1h 30 min.
- expert
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Ingredients
- 1 package of turkey meat for strogonov
- 150 gr of tomato paste
- 100 ml of castor oil
- small teaspoon of ground cinnamon
- 2 tablespoons demerara cane sugar
- 15 pieces of dried plums
- 4 apples
- 6 eel plums
- small head of Italian cabbage
- 2 tablespoons of ground nutmeg
- 50 g butter
- 250 ml of milk
- 4 cloves of garlic
- 100 gr red currants
- 100 gr white currants
- 2 onions
- 200 ml olive oil
- fresh coriander
- 2 carrots
- 3 tablespoons of wheat flour
- 3 tablespoons of Dijon mustard
- 400 ml of veal broth
- 1 bottle. 0.5 l dark beer
- 1 bottle. 0.5 l plum beer
- salt and pepper
Preparation
- Marinate turkey meat in beer, leaving it in the refrigerator for 24 hours. After this time, drain the meat in the marinade, leaving it to use.
- Fry the meat over medium heat in oil and butter, adding sugar and nutmeg, until brown. Transfer the meat to another dish and add salt and pepper.
- Add flour, tomato paste, prunes, veal broth and the remaining marinade to the remaining fat in the pan. Bring to a boil after which we put the previously fried meat into the resulting sauce. Simmer on low heat for about an hour.
- Add Dijon mustard and salt and pepper. Then add apples cut in quarters and cook for 5 minutes.
- Serve on a deep plate. In a frying pan, gently caramelize halves of fresh plums.
- Finish the dish by garnishing it with prunes and coarsely chopped cilantro.
- Puree
Combine boiled potatoes with butter, milk, pressed garlic and nutmeg bringing to a fairly loose consistency, add salt and pepper. Decorate with currants.
