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Carbonnade

Carbonnade is a dish that comes from Belgium and the north of France. Large pieces of beef are slowly simmered in beer with carrots and onions. Here's a personal version.

187K 1 34 4.7

Last modified on: November 13^th 2011

Keywords for this recipe:Meat Slow cooking Beer Belgium Flandres

For 2 people, you will need:

1 333 g beef
2 1 onion
3 1 carrot
4 2 tablespoons olive oil
5 1 tablespoon flour
6 333 ml beer
7 salt
8 pepper
Total weight: 915 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
32 min.	2 hours 12 min.	2 hours 44 min.

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Step by step recipe

Stage 1 - 10 min.

Cut 333 g beef into large cubes.

Stage 2 - 5 min.

Prepare and chop 1 onion.

Stage 3 - 10 min.

Prepare and chop 1 carrot.

Stage 4 - 10 min.

Pour 2 tablespoons olive oil into a large heavy-based pan on high heat.

When hot, add the pieces of meat and fry until browned on each side (do not salt, as this will bring out the juices, which will stop them browning).

When browned, remove the meat from the pan and transfer to a plate to wait.

Stage 5 - 2 min.

Use the same pan, which should now contain just a little fat, and fry the chopped onions with salt and pepper for 1 or 2 minutes, stirring from time to time.

Stage 6 - 3 min.

Return the cubed meat to the pan and sprinkle with 1 tablespoon flour.

Stage 7 - 1 min.

Add the diced carrots.

Stage 8 - 3 min.

Add 333 ml beer, then salt and pepper.

Stage 9 - 2 hours

Turn the heat down to minimum and leave to simmer for about 2 hours...

Stage 10

...until the beer has reduced to make a thick and tasty sauce. At the same time the meat will have become very well cooked tender.

Remarks

For the beer, I advise you to use a dark beer which will give stronger flavour.

In the so-called "Flemish" carbonnade, a little brown sugar or a slice of gingerbread spread with mustard is added to the dish. But, I don't feel that either is necessary.

For more flavour, you can add a beef stock cube.

Carbonnade is one of those dishes, like boeuf bourguignon for example, which is even better when it is reheated.

And to drink?

The same beer as you add to the dish - a Belgian beer, of course!

I prefer "Mort-Subite" Geuze ("sudden death"!), but you can use a dark beer like Chimay, or a British-style mild or strong ale.

Keeping

Several days in the fridge in a sealed container.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,385 Kcal or 5,799 Kj	63 gr	65 gr	97 gr
69 %	24 %	6 %	15 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
151 Kcal or 632 Kj	7 gr	7 gr	11 gr
8 %	3 %	1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
693 Kcal or 2,901 Kj	32 gr	33 gr	48 gr
35 %	12 %	3 %	7 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 2 people : 4.02 €
Per person : 2.01 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Source

Home made.

This recipe uses (among others)

	Beef : You can check-out other recipes which use it, like for example: How to slow cook meat, Upside-down Parmentier, Roast beef "like they do it in Santa Fe", How to cook red meat properly, Taos hotpot, ... All
	Beer: You can check-out other recipes which use it, like for example: Welsh (French Welsh Rarebit), Ch'ti mussel tarts, Endive and beer soup, Gratin du Nord, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Langoustine and leek tarts, Mushroom buckwheat pancakes, Lumberjack turnovers, Brussels sprout salad, Canapés of red mullet with poppy seeds, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Four quarters, Brownies, Milk rolls, Chocolate and matcha tea biscuits, Sauce Normande (for fish), ... All

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Your 1 comments or questions on this recipe

I have stumbled upon this dish in many cookbooks, JH but I never seen an actual picture! It looks delicious!!! Thank you for sharing...
Posted by Louise november 14^th 2011 at 23:20 (n° 1)

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