Carbonade Flamande

In an big Dutch over or casserole, heat the butter, then add the bacon or lard, fry it until golden then when it has render all its fat, take it out with a skimmer and reserve it until necessary; then place the onions in the rendered fat and let them cook at a low heat for about 20 minutes covered. Uncover and add the brown sugar and let this mixture cook until the onions are caramelized, then transfer the onions to a colander over a bowl and with the help of a wooden spoon press to take off excess fat, place the onions in another bowl and keep the fat (you will need it).

Preheat oven to 325 F.

Pat meat dry or it won't brown well. Season all over with flour, salt and pepper. Heat the casserole over high heat. Cook beef, in batches, (Too much meat in the pan at once will mean it takes longer to brown). for 4 to 5 minutes or until browned. Add some of the reserved fat if needed. Remove the meat.

Deglaze the casserole with the vinegar, add the onions, thyme, bay leaves and meat, mix well, taste for season and rectify if necessary, then, cover with the beer. Spread the bread slices with mustard, and deposit on the surface of the meat, mustard side down. Cover and simmer 2 hours in the oven. Uncovered, take off the bread slices, taste and rectify seasoning if necessary, sprinkle half of the parsley over and mix well.

Serve with fries or boiled potatoes and garnish with the rest of the parsley.