Carbonnades a la Flamande Recipe

Summary

Health IndexHealthyCuisine
CourseMethod
Main Ingredient

Ingredients

 Chuck steak3 Pound (1.5 kg, 1/2 inch thick)
 Plain flour2 Tablespoon
 Oil2 Tablespoon
 Onions1 1⁄2 Pound, sliced (750 g)
 Garlic4 Clove (20 gm), crushed
 Fond brun/Beef stock1⁄2 Pint (300 ml)
 Beer1 Pint (600 ml)
 Brown sugar1 Tablespoon
 Bouquet garni1
 Wine vinegar2 Teaspoon
 Chopped parsley1 Tablespoon

Directions

Cut the steak into 10 x 5 cm (4 x 2 inch) strips.
Season the flour and use to coat the meat.
Heat the oil in a large pan, add the meat and fry until lightly browned on all sides; remove from the pan.
Add the onions to the pan and cook until golden brown.
Return the meat to the pan and add the garlic, fonds brun or beef stock, beer, and salt and pepper to taste.
Bring to the boil, then add the sugar and bouquet garni.
Transfer to a casserole and cook in a preheated moderate oven, 160°C (325°F), Gas Mark 3, for about 2 1/2 hours, until the meat is very tender.
Remove the bouquet garni and stir in the vinegar.
Transfer to a warmed serving dish and sprinkle with parsley.
Serve with buttered noodles.
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