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
Keywords for this recipe:
1 kg beef
2 
2 
5 tablespoons 
2 tablespoons 
1 litre beer
Times for this recipe
Preparation: 32 min.
Cooking: 2 hours 12 min.
All in all: 2 hours 44 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 (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 190 70 % | 200 20 % | 280 40 % | 4,020 200 % | 16,840 200 % |
| Per 100 g | 6 3 % | 7 1 % | 10 2 % | 150 7 % | 620 7 % |
| Per person | 30 10 % | 30 3 % | 50 7 % | 670 30 % | 2,810 30 % |
How much will it cost?
- For 6 people : 12.01 €
- Per person : 2.00 €
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
Like these other recipes: Gratin du Nord, Endive and beer soup, Welsh (French Welsh Rarebit), Ch'ti mussel tarts, ... See them all 4
Olive oil
Like these other recipes: Ramekins of duchess potatoes, Filet mignon with mustard and tarragon sauce, Little vegetable omelettes, Gratin "grilled inside", Baked potatoes with poached egg and tuna sauce , ... See them all 505
Onion
Like these other recipes: Cretan Bread, Sautéed pork with mushrooms in a cream sauce., Eggs with tomatoes and courgettes, Oven omelette, Vol-au-vent, ... See them all 143
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