Beef Carbonnade Recipe
Ingredients
| Beef | 2 1/4 Pound | |
| Butter | 6 Tablespoon | |
| Onions | 1/2 Pound | |
| Flour | 1 Tablespoon | |
| Brown sugar | 1 Tablespoon | |
| Wine vinegar | 1 Tablespoon | |
| 2 1/4 cups Dark beer | ||
| Bouquet garni | 1 | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Trim off any fat, then cut meat into large thin slices.
Melt 1/4 cup of the butter in a flameproof casserole.
Add the meat and brown over a high heat.
Remove beef from pan and put aside.
Peel and finely chop onions.
Add onions to pan with remaining butter.
Reduce heat, cover and cook for 10 minutes without burning.
Sprinkle flour into pan with the brown sugar and stir with a wooden spoon.
Add vinegar, then the beer and stir till thick.
Replace beef in pan, season with salt and pepper and add bouquet garni.
Cover and simmer for about 1 1/2 -2 hours over a low heat or cook in the oven at 350°.
Discard bouquet garni before serving with mashed potatoes and chicory salad.
Melt 1/4 cup of the butter in a flameproof casserole.
Add the meat and brown over a high heat.
Remove beef from pan and put aside.
Peel and finely chop onions.
Add onions to pan with remaining butter.
Reduce heat, cover and cook for 10 minutes without burning.
Sprinkle flour into pan with the brown sugar and stir with a wooden spoon.
Add vinegar, then the beer and stir till thick.
Replace beef in pan, season with salt and pepper and add bouquet garni.
Cover and simmer for about 1 1/2 -2 hours over a low heat or cook in the oven at 350°.
Discard bouquet garni before serving with mashed potatoes and chicory salad.
Chef
