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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.
Last modified on: November 13th 2011
1 kg beef
2 
2 
5 tablespoons 
2 tablespoons 
1 litre 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 1 kg beef into large cubes.
Stage 4 - ⌛ 10 min.
Pour 5 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 1 litre 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 | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 6 g RDI=11 % | 7 g RDI=3 % | 10 g RDI=14 % | 147 kcal RDI=7 % | 617 kJ RDI=7 % |
| Per person | 31 g RDI=49 % | 32 g RDI=12 % | 45 g RDI=63 % | 670 kcal RDI=34 % | 2,807 kJ RDI=34 % |
| Whole recipe | 190 g RDI=293 % | 195 g RDI=74 % | 275 g RDI=377 % | 4,023 kcal RDI=201 % | 16,844 kJ RDI=201 % |
How much will it cost?
For 6 people
12.05 €
Per person
2.05 €
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)
Beer
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Flour
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