I particularly look forward to cooking on the weekends because I have time to cook seriously. Sometimes that means cooking something complex that stretches my imagination and abilities and teaches me something new. At other times it means making something that simply takes a long time - as in this case. I can prep the Carbonnade and put it in the oven, then clean the house or write or even just laze in front of the TV watching "This Old House," "The New Yankee Carpenter," and "America's Test Kitchen." Now that's a nice day.
Beef Carbonade - This richly savory dish requires long slow cooking in Belgium's signature beverage: beer. It can also be made in a slow cooker if you don't have a Dutch oven. And, like many such recipes, it's even better on the second day so the recipe serves two with leftovers.
Horseradish Mashed Potatoes - You've got to have something to soak up the carbonade's luscious sauce and mashed potatoes can't be beat. The horseradish in this recipe really sets off the beef, but substitute Yukon gold potatoes for the Red Bliss potatoes for a fluffier texture.
Braised Brussels Sprouts - I've always loved these little cabbages and what could be more appropriate with a Belgian main course than a Belgian vegetable? This particular recipe has been winning fans for years with its pungent mustard, sweet/tart vinegar, and the unctuous butter bringing it all together.
Brownies - As long as you're going to enjoy the day's cooking, why not make brownies? The deep chocolate flavors are an excellent conclusion to the deep savory flavors of the other dishes. You'll need to make the brownies before the Carbonnade, but that's fine because their flavor and texture will be at their peak by the time you eat them.
