Carbonnade Recipe
Ingredients
| 125 g./ 4 oz. butter | ||
| 1 1/2 kg./ 3 lb. chuck steak, cubed | ||
| Onions | 2 Large, sliced | |
| 30 ml. / 2 tablespoons flour | ||
| Garlic | 1 Clove (5gm), crushed | |
| 600 ml. / 1 pint beer | ||
| 600 ml. / 1 pint beef stock | ||
| Bouquet garni | 1 | |
| Pinch of grated nutmeg | ||
| 5 ml. / 1 teaspoon sugar | ||
| 6-8 pieces bread, crusts removed | ||
| French mustard | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt the butter in a large frying-pan.
Add the meat and fry for 5 to 8 minutes, or until it is evenly browned.
Transfer to a plate.
Add the onions to the pan and fry for 5 minutes.
Stir in the flour to form a smooth paste.
Add the garlic, beer and stock and bring to the boil, stirring constantly.
Season with salt and pepper and add the bouquet garni, nutmeg and sugar.
Return the meat to the pan and turn into an ovenproof casserole.
Cover and put the casserole into the oven preheated to warm (170°C/325°F or Gas Mark 3).
Cook for 2 hours, or until the meat is tender.
Skim off any surface fat.
Spread the bread squares lightly with mustard and place on top of the casserole, pushing down to ensure that they are well soaked with gravy.
Return to the oven and cook, uncovered, for a further 10 to 15 minutes or until the bread crisps on top.
Add the meat and fry for 5 to 8 minutes, or until it is evenly browned.
Transfer to a plate.
Add the onions to the pan and fry for 5 minutes.
Stir in the flour to form a smooth paste.
Add the garlic, beer and stock and bring to the boil, stirring constantly.
Season with salt and pepper and add the bouquet garni, nutmeg and sugar.
Return the meat to the pan and turn into an ovenproof casserole.
Cover and put the casserole into the oven preheated to warm (170°C/325°F or Gas Mark 3).
Cook for 2 hours, or until the meat is tender.
Skim off any surface fat.
Spread the bread squares lightly with mustard and place on top of the casserole, pushing down to ensure that they are well soaked with gravy.
Return to the oven and cook, uncovered, for a further 10 to 15 minutes or until the bread crisps on top.
Chef
