Authentic Carbonnade Flamande

Flemish carbonade is an iconic dish from Northern France and Belgium, though its exact origins remain a subject of debate. There are two main theories regarding its emergence. One suggests the dish was created by coal miners who used hot coals to slow-cook cheaper cuts of meat in local beer. It was once considered a "poor man's meal" before becoming a staple of regional cuisine. Another theory traces the dish back to the Middle Ages; in Flanders, working-class families would slow-cook beef in beer to tenderize the meat. The name "carbonade" derives directly from the word *charbon* (coal), referring to the traditional cooking method in which meat was braised or grilled over hot coals at the hearth. The term likely originated from the Italian carbonata, meaning "grilled meat." What distinguishes Flemish carbonade from its French counterpart, le boeuf bourguignon, is the use of dark beer (instead of red wine) and the addition of gingerbread spread with mustard, which both thickens and sweetens the sauce.

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An iconic dish from Northern France and Belgium...

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This dish can be served straight from the pot. However, and like most stews, it is best served rewarmed the following day.

Mise-en-Place

Pat the meat dry and reserve it in the refrigerator. If you plan to serve the dish right out of the pot, cut the meat into 50–80 gram portions (2 ounces). Tie up the shank with butcher twine. Otherwise, leave the meat cuts intact; they are way easier to manage from the beginning to the end for an awesome plating presentation.
Peel and cut the onions and shallots into thin slices using a mandoline slicer or a sharp chef's knife. Slice the garlic cloves and reserve it in a separate container.
Cut your homemade gingerbread into 4 slices and spread mustard onto each slice; reserve.

Searing Meat

Heat the skillet over medium-high. Oil and season red meat with Celtic sea salt on both sides. No ground black pepper for now; it'll burn.
Work in two batches; overcrowded pan will create excessive steam and meat wont sear well. Drizzle half of the oil, about one tablespoon. Sear the meat for 5 minutes on each side.
It is very important to obtain a strong caramelization called the Maillard reaction.
Save the bits left on the pan and deglaze it with the vinegar. Cook for one minute and let it cool; set it aside for now.

Caramelizing Onions and Shallots

Melt the butter in the dutch oven. Sweat onions and shallots for 5 minutes on high heat. Put the lid on and cook them for 15 minutes on medium-low heat. This step creates steam and will soften the onion mixture.
Remove the lid, add the garlic and brown sugar. Cook for 20 minutes more or until onions have reached amber caramelization stirring every so often.

Carbonnade

Add the meat flavored vinegar and water. Add the mustarded gingerbread slices. Arrange and press down the seared meat along with the rendered meat juice, herbs, beer and ground black pepper.
Preheat a fan oven to 300ºF (150ºC). Bring the dish to a boil first, then cover and put in the oven. Cook for 2 hours. Turn the oven off and leave the dish rest inside for 30 more minutes. Remove from the oven, and leave it out to rest again for 30 minutes more. So, a total of 3 hours cooking time.

Why Putting Meat Under Press

This is a high-end restaurant trick: Follow this step only when meat has been cooked in large uncut portions. Cooling braising/stewing cuts slowly under press allows the meat to turn into evenly surfaced slabs. Each sort can then be trimmed and divided into desired portions. This way, each order would have a distinguished meat assortment on the plate.
After cooking and resting time is observed, carefully remove the warm meat and place each piece of meat onto a baking tray lined with parchment. Remove the cooked bone from the shank (save bone marrow for the sauce).
Cover the meat with parchment, a baking tray and weights such as cans, and refrigerate overnight.
Ready to be portioned meats. At this point, the meat can also be vacuum-sealed (bag the pork belly and beef separately) to be stored for 2 weeks in the refrigerator or frozen for up to 6 months.
Trim meat edges and cut into desired portions. Save scraps for your next Hachis Parmentier.
Transfer the thickened brown cooking mixture to a container or saucepan and refrigerate it overnight. At this point, it can also be frozen for later use.

Restaurant Style Plating

In a sautoir, ladle out the chilled cooking mixture needed for the meal (about ½ cup per serving). If too thick, add a splash of water or beer. Arrange pieces of braised beef in the sauce, but do not immerse them. Rewarm the pork belly separately to keep its glossy appeal. Reheat and reduce over medium heat to concentrate the flavors even further. Readjust the seasoning with salt and pepper if needed.