Cooking-ez.com

1,078 easy and fully explained recipes, with 13,079 photos and 77 videos

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.

160,301 14.8/5 for 29 ratings

Grade this recipe:

Last modified on: November 13^th 2011

For 18 people, you will need:

1 3 kgs beef
2 6 onions
3 6 carrots
4 15 tablespoons olive oil
5 6 tablespoons flour
6 3 litres beer
7 salt
8 pepper
Total weight: 8,195 grams

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

Metric weight Metric volumes

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.

Keeping: Several days in the fridge in a sealed container.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 10 min.

Cut 3 kgs beef into large cubes.

Stage 2 - 5 min.

Prepare and chop 6 onions.

Stage 3 - 10 min.

Prepare and chop 6 carrots.

Stage 4 - 10 min.

Pour 15 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 6 tablespoons flour.

Stage 7 - 1 min.

Add the diced carrots.

Stage 8 - 3 min.

Add 3 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.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
12,069 Kcal or 50,530 Kj	571 gr	588 gr	826 gr
603 %	220 %	55 %	125 %

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 %

% 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 18 people : 36.03 €
Per person : 2.00 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)

	Beef : You can check-out other recipes which use it, like for example: Upside-down Parmentier, Fillet of beef in a rosemary crust, Beef braised in reduced red wine, Beef Wellington, Boeuf (beef) bourguignon, ... All
	Beer: You can check-out other recipes which use it, like for example: Gratin du Nord, Endive and beer soup, Welsh (French Welsh Rarebit), ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Rolls of fish in smoked ham, Pesto, Fillets of sole Dieppoise, Sautéed chicken with leeks, Curried prawn risotto, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet "à la normande", Franche-Comté sticks, Pizza dough, Pancake batter, Diamond biscuits, ... All

Other recipes you may also like

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
110,6365/5 for 1 ratings 49 min.

Tartiflette

A personal version of a classic recipe from Savoy.
97,403 14.6/5 for 11 ratings 1 hour 27 min.

Natural leaven

Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
213,077 284.1/5 for 31 ratings 7 days 15 min.

Express chilli con carne

This is a really express recipe, a "true" chilli is longer and more difficult to do.
80,5873.8/5 for 18 ratings 33 min.

How to cook red meat properly

Cooking red meat well is not as simple as it might seem. Even if you start with high quality meat, with poor cooking it can become dry and tough. Here's a way that will guarantee you a perfect result.
91,9942.8/5 for 11 ratings 1 hour 24 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

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)

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.