Carbonnades a la Flamande aka Beef and Onions in Beer

sylvia

Well-known member
I served this last evening at a dinner party and was asked for the recipe. Along side were crispy potatoes, and steamed carrots and asparagus. Loved having the meat ready to go for the dinner.

Beef and Onions in Beer

Carbonnades a la Flamande

Recipe by Julia Child (Mastering the Art of French Cooking, Vol. 1)

A popular dish in Belgium, the beer gives a very different character to the beef than the red wine used in making Boeuf Bourguignon. This dish is traditionally served with parsley potatoes or buttered noodles, green salad and beer.

3 lbs lean beef roast (blade or other beef used for pot roasts)

3 Tbsp. good cooking oil

1 1/2 lbs onion, sliced (3 large)

salt and pepper

4 cloves garlic, mashed

1 cups beef stock

2 - 3 cups light beer (Pilsner)

2 tbsp brown sugar

1 large bouquet garni made by tying together

3 sprigs parsley, 1 bay leafs and 1 sprigs thyme (1/2 tsp)

1 1/2 Tbsp. cornstarch blended with 2 tbsp wine vinegar (I used a pinot noir wine vinegar)

Cut beef into slices about 5 x 10 cm across and 1 cm thick. Dry on paper towels. Put the oil in a heavy skillet and heat until almost smoking. Brown the beef slices quickly, several at a time and set them aside.

Reduce to a medium flame, add the onions to the skillet and stir. Add more oil if necessary and saute until the onions are nicely browned (about 10 minutes), stirring frequently. Remove from the flame, season with salt and pepper and stir in the garlic.

Arrange half the beef slices in a large flameproof casserole and season lightly with salt and pepper. Spread over half the onions. Repeat with remaining beef and onions.

Heat the stock in the skillet in which the beef and onions were browned, scraping the sides and bottom of the skillet well with a wood spatula. Pour the ingredients of the skillet over the meat and then add just enough beer so the beef is barely covered. Stir in the brown sugar, bury the bouquet garni in the meat. Over a medium flame bring the liquids to a simmer. Cover and place in the lower third of an oven preheated to 350 degrees Fahrenheit (180 degrees Celsius ) and then regulate the oven heat so the liquids remain at a slow simmer until the meat is tender enough to be cut with a fork (about 2 1/2 hours).

Remove the bouquet garni. Drain the cooking liquids into a saucepan and skim off the fat. Beat the starch and wine vinegar mixture into the cooking liquids and simmer for 3 - 4 minutes, stirring. Correct the seasoning with salt and pepper to taste and then pour the sauce over the meat. (Note: To this point the dish may be prepared in advance).

Just before ready to serve, cover the casserole and simmer gently until the meat is heated through (5 - 6 minutes). May be served directly from the casserole or by arranging the meat on hot serving platters and spooning the sauce over. Serves 6 (leftovers are marvelous 1 or 2 days later).

 
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