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Carbonnade

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.

129,371 14.8/5

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Last modified on: November 13th 2011

For 6 people, you will need:

How long does it take?

PreparationCookingStart to finish
32 min.2 hours 12 min.2 hours 44 min.
Preservation: 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

1 Carbonnade : Photo of step #1Cut 1 kg beef into large cubes. 10 min.
2 Carbonnade : Photo of step #2Prepare and chop 2 onions. 5 min.
3 Carbonnade : Photo of step #3Prepare and chop 2 carrots. 10 min.
4 Carbonnade : Photo of step #4Pour 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.
10 min.
5 Carbonnade : Photo of step #5Use 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. 2 min.
6 Carbonnade : Photo of step #6Return the cubed meat to the pan and sprinkle with 2 tablespoons flour. 3 min.
7 Carbonnade : Photo of step #7Add the diced carrots. 1 min.
8 Carbonnade : Photo of step #8Add 1 litre beer, then salt and pepper. 3 min.
9 Carbonnade : Photo of step #9Turn the heat down to minimum and leave to simmer for about 2 hours... 2 hours
10 Carbonnade : Photo of step #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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
4023190 gr196 gr275 gr
201 %73 %18 %42 %
Per 100 g
CaloriesProteins CarbohydratesFats
1477 gr7 gr10 gr
7 %3 %1 %2 %
Per person
CaloriesProteins CarbohydratesFats
67031 gr32 gr45 gr
34 %12 %3 %7 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 people : 12.01 €
Per person : 2.00 €

Note : These prices are only approximate.

Change currency:

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.
Source: Home made
Grade this recipe :

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