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.

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Thanks to all of this week’s partners:

Mezcal Ultramundo: https://pkgdgroup.com/post/ultramundo/

Underberg: https://underbergamerica.com/