# Carbonnade Flamande

Page: https://stenobird.com/podcast/sauced-7639132/carbonnade-flamande
Text version: https://stenobird.com/podcast/sauced-7639132/carbonnade-flamande.md
Podcast: [Sauced](https://stenobird.com/podcast/sauced-7639132)
Published: 2026-04-09T09:00:00+00:00
Episode link: https://www.saucedpodcast.com/episodes/carbonnade-flamande
Audio file: https://dts.podtrac.com/redirect.mp3/pscrb.fm/rss/p/episodes.captivate.fm/episode/c5bea8b9-6444-47a5-aa23-331a1927071e.mp3
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JSON: https://stenobird.com/v1/public/podcasts/sauced-7639132/episodes/carbonnade-flamande
Duration seconds: 3570

## Resource

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/

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## Transcript

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