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.
130,950 14.8/5
Last modified on: November 13th 2011
For 6 people, you will need:
2 
2 tablespoons 
How long does it take?
| 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 a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
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 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.
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.
Return the cubed meat to the pan and 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.
Nutritional information
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How much will it cost?
For 6 people : 12.01 €
Per person : 2.00 €
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.
Source: Home made
More recipes?
This recipe use (among others) | Beef : You can check-out other recipes which use it, like for example: Melt-in-the mouth meat and vegetables in a sealed casserole, Roast beef "like they do it in Santa Fe", Beef braised in reduced red wine, How to cook red meat properly, Upside-down Parmentier, ... All |
 | Beer: You can check-out other recipes which use it, like for example: Gratin du Nord, Welsh (French Welsh Rarebit), Endive and beer soup, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Ham "friand" pie, New York style pasta, Filo leeks and cheese tart, Express chilli con carne, Fish fillet in express cooking envelope, ... All |
 | Carrot: You can get more informations, or check-out other recipes which use it, for example: Icelandic-style fish and vegetable pie, Thaï rice with small vegetables, Couscous, Coleslaw, Upside-down Parmentier, ... All |
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