BelgianBrunch

Recipe Story

origins & traditions

This innovative brunch dish transforms the classic Flemish beef stew Carbonnade Flamande into a robust breakfast hash. Tender chunks of beef are slowly braised in Belgian dark beer with sweet caramelized onions until fall-apart tender, then combined with golden crispy potatoes and topped with a runny fried egg. The rich, slightly sweet sauce infused with beer and thyme creates a complex flavor profile that bridges the gap between dinner and breakfast. Perfect for lazy weekend mornings or special occasions, this one-pot wonder brings the warmth and comfort of Belgian tavern cooking to your brunch table. The combination of savory beef, sweet onions, and the subtle maltiness of the beer creates a deeply satisfying dish that will keep you coming back for more.

Instructions

step by step

0/10 done

Heat 2 tablespoons butter in a large skillet over medium-high heat. Season beef steak pieces with salt and black pepper, then sear until browned on all sides, about 5 minutes. Remove and set aside.
In the same skillet, add remaining butter and sliced onions. Cook over medium heat, stirring occasionally, until deeply caramelized, about 12 minutes.
Add minced garlic and cook for 1 minute until fragrant. Sprinkle flour over the onions and stir to coat.
Pour in beer and beef broth, stirring to deglaze the pan and dissolve any browned bits. Add thyme, bay leaves, and a pinch of nutmeg.
Return beef to the skillet, reduce heat to low, cover and simmer for 15 minutes until beef is tender and sauce has thickened.
While beef simmers, heat vegetable oil in a separate large skillet. Add diced potatoes in a single layer and cook without stirring for 5 minutes until golden brown on the bottom.
Flip potatoes and continue cooking until crispy and cooked through, about 8 more minutes. Season with salt and pepper.
Remove bay leaves from beef mixture. Stir in parsley and adjust seasoning with salt and pepper.
In a clean skillet, fry eggs to your desired doneness.
Divide crispy potatoes among serving plates, top with beer-braised beef and onions, then place a fried egg on top. Garnish with fresh parsley and serve immediately.

Carbonnade Flamande Breakfast Hash

4.6 (15)

A hearty Belgian-inspired brunch hash featuring beer-braised beef, caramelized onions, and crispy potatoes, topped with a perfectly fried egg and fresh herbs for a satisfying morning meal.

medium

55 min

4 servings

Ingredients

0 of 14 checked

Main

500 grams Beef Steak, cut into 1-inch cubes
2 pieces Onions, thinly sliced
4 pieces Potatoes, peeled and diced into 1/2-inch cubes
4 pieces Eggs, for frying
4 tablespoons Butter, divided

Aromatics

3 cloves Garlic, minced

Sauce

2 tablespoons Flour, for thickening

Herbs

2 teaspoons Thyme, dried or fresh
2 pieces Bay Leaves, whole
3 tablespoons Parsley, chopped, plus extra for garnish

Spices

1/4 teaspoons Nutmeg, freshly grated
1 teaspoons Black Pepper, freshly ground
2 teaspoons Salt, to taste

Cooking

3 tablespoons Vegetable Oil, for frying potatoes

Chef Tips

expert advice

•For the best flavor, use a Belgian dark ale or abbey beer.

•The beef can be braised up to 2 days ahead and reheated before serving.

•For extra richness, add a tablespoon of Dijon mustard to the braising liquid.

•The potatoes must be completely dry before frying to achieve maximum crispiness.

•Consider using waxy potatoes like Yukon Gold for the best texture.

•Add a splash of apple cider vinegar at the end to brighten the rich sauce.

Variations & Substitutions

make it your own

•If unavailable, substitute with a good quality brown ale.

•You can substitute the beef with thick-cut bacon for a more traditional breakfast flavor profile.

Serving & Pairings

what goes well

•For a complete Belgian breakfast experience, serve with crusty bread on the side to soak up the delicious sauce.

Storage & Reheating

keeping it fresh

Storage

Store braised beef mixture separately from potatoes in airtight containers in the refrigerator for up to 3 days. Potatoes will lose crispiness when stored, so it is best to prepare them fresh. The beef mixture can also be frozen for up to 2 months.

Reheating

Reheat beef mixture in a skillet over medium heat with a splash of water or beer until warmed through, about 5-7 minutes. Alternatively, microwave in 1-minute intervals, stirring between each. For potatoes, reheat in a 400°F oven for 8-10 minutes to restore crispiness. Fry eggs fresh when serving.