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.
2 hours 45 min.
Easy
2 people
8 IngredientsLast modified on: November 13th 2011
335 ml beef
1 
1 
2 tablespoon 
1 tablespoon 
335 ml beer
Times for this recipe
Preparation: 35 min.
Cooking: 2 hours 15 min.
All in all: 2 hours 45 min.
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Step by step recipe
Stage 1 - 10 min.
Cut 335 ml beef into large cubes.
Stage 4 - 10 min.
Pour 2 tablespoon 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.
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 7 - 1 min.
Add the diced carrots.
Stage 8 - 3 min.
Add 335 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.
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.
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=30 % | 70 RDI=6 % | 90 RDI=10 % | 1,350 RDI=70 % | 5,640 RDI: 70 % |
| Per 100 g | 6 RDI=3 % | 7 RDI=1 % | 10 RDI=2 % | 150 RDI=7 % | 620 RDI: 7 % |
| Per person | 30 RDI=10 % | 30 RDI=3 % | 50 RDI=7 % | 670 RDI=30 % | 2,820 RDI: 30 % |
How much will it cost?
- For 2 people : 4.05 €
- Per person : 2.05 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Beef
Like these other recipes: Beef braised in reduced red wine, Boeuf (beef) bourguignon, How to cook red meat properly, Home-made doner kebab, How to slow cook meat, ... See them all 10
Beer
Like these other recipes: Endive and beer soup, Gratin du Nord, Ch'ti mussel tarts, Welsh (French Welsh Rarebit), ... See them all 4
Olive oil
Like these other recipes: Smoked tomato toast, Seafood sauerkraut, Greek salad, Deep leek and potato quiche, Caesar salad, ... See them all 518
Flour
Like these other recipes: Cheese Soufflé, Génoise (Genoa sponge), Diamond biscuits, Grandma Solange's biscuits, Caramelized apple and walnut cake, ... See them all 200
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