Carbonade Flamande

Ingredients

• 500g of pork chunks
• 200ml of dark beer
• 1 onion
• 2 carrots
• 2 cucumbers
• 2 celery sticks
• 200g of potatoes
• 300ml of beef broth
• 2 dates
• 1 tablespoon of salt
• 1 tablespoon of pepper
• 2 bay leaves
• 2 sprigs of rosemary

Method

1. In a large pot, cook the pork chunks in boiling water for 5 minutes, then cool them under cold water.
2. In a casserole, sauté the chopped onion in olive oil with finely chopped garlic.
3. Add the cucumbers, carrots, and celery cut into cubes and sauté for 5 minutes.
4. Add the pork, beer, beef broth, dates, salt, pepper, bay leaves, and rosemary sprigs.
5. Cover and cook on low heat for 2 hours, checking occasionally to ensure the beer does not evaporate.
6. Add the cubed potatoes and cook for an additional 30 minutes or until the potatoes are tender.
7. Serving: serve hot with potatoes and vegetables on top of the meat.