2 kgs beef
4 
4 
10 tablespoons 
4 tablespoons 
2 litres beer
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. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
Cut 2 kgs beef into large cubes.
Stage 4 - 10 min.
Pour 10 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.
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 2 litres 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 8,046 Kcal or 33,687 Kj | 381 gr | 392 gr | 551 gr |
| 402 % | 146 % | 37 % | 83 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 147 Kcal or 615 Kj | 7 gr | 7 gr | 10 gr |
| 7 % | 3 % | 1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 671 Kcal or 2,809 Kj | 32 gr | 33 gr | 46 gr |
| 34 % | 12 % | 3 % | 7 % |
How much will it cost?
- For 12 people : 24.02 €
- Per person : 2.00 €
Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
 | Beer: You can check-out other recipes which use it, like for example: Welsh (French Welsh Rarebit), Endive and beer soup, Ch'ti mussel tarts, Gratin du Nord, ... All |
 | Beef : You can check-out other recipes which use it, like for example: Beef braised in reduced red wine, Boeuf (beef) bourguignon, Roast beef "like they do it in Santa Fe", How to slow cook meat, Two-stage beef chuck , ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Tomato meat balls, Quick chicken curry, Beurre d'escargot, Prawn salad with a crunch, Scrambled eggs and leeks on toast, ... All |
 | Onion: You can get more informations, or check-out other recipes which use it, for example: Enchiladas, Rabbit civet "à la normande", Turnip and Jerusalem artichoke soup, Mushroom bourguignon, Special Parmesan baguettes, ... 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 14th 2011 at 23:20 (n° 1)
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