Carbonade flamande

1 kg pork cheeks

cut into 5 cm chunks

1 onion

50 g bread

1 clove of garlic

75 g butter

1 tbsp plain flour

2 sprigs of thyme

2 bay leaves

1 tbsp mustard

250 ml Belgian beer

dark, e.g. Rodenbach

250 ml stock

brown

Salt

Pepper

Varm opp ovnsrommet til 160 °C med Fuktig varmluft

Peel and finely chop the onions. Crush the unpeeled clove of garlic. Remove the crusts from the bread and cut into large chunks. Mix the flour with a little stock. Add the rest of the stock, beer and mustard and mix well.

Put all the ingredients into the porcelain dish in the following order: onion, garlic, thyme, bay leaves, pork cheeks, knobs of butter, olive oil, bread, salt and pepper. Pour the stock over all the ingredients. Put the porcelain dish on the wire shelf in the preheated cooking space. Cook.

Sett inn bakverket

Fuktig varmluft 160 °C i 1 t

After 1 hour, stir everything together well. Continue cooking.

Vend inn

Fuktig varmluft 160 °C i 1 t