Carbonnade Flamande

A Flemish dish with a French name. A stew named for coal, where nothing is cooked over fire. And a thickening technique that involves floating mustard-slathered gingerbread on top of the pot. Carbonnade Flamande is Belgium's answer to Beef Bourguignon — same method, different drink, entirely different class. This week, we break down the beer-braised stew that fueled Flemish laborers for centuries — why it's all beer and no stock, the ossobuco-cut shanks that give it body, Julia Child's wrong beer choice, and the peperkoek bread lid that makes this dish unlike anything else in the European canon. The cocktail: Le Charbon — aged Jamaican rum, Falernum, dry curaçao, and a ginger-molasses syrup. For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/ Follow us on Instagram: @sauced.pod Thanks to all of this week’s partners: Mezcal Ultramundo: https://pkgdgroup.com/post/ultramundo/ Underberg: https://underbergamerica.com/