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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.
135,019 14.8/5 for 29 ratings
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Last modified on: November 13th 2011

For 6 people, you will need:

How long does it take?

Time required
PreparationCookingStart 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.
Carbonnade : Photo of step #1
Cut 1 kg beef into large cubes.

Stage 2 - 5 min.
Carbonnade : Photo of step #2
Prepare and chop 2 onions.

Stage 3 - 10 min.
Carbonnade : Photo of step #3
Prepare and chop 2 carrots.

Stage 4 - 10 min.
Carbonnade : Photo of step #4
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.
Carbonnade : Photo of step #5
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.
Carbonnade : Photo of step #6
Return the cubed meat to the pan and sprinkle with 2 tablespoons flour.

Stage 7 - 1 min.
Carbonnade : Photo of step #7
Add the diced carrots.

Stage 8 - 3 min.
Carbonnade : Photo of step #8
Add 1 litre beer, then salt and pepper.

Stage 9 - 2 hours
Carbonnade : Photo of step #9
Turn the heat down to minimum and leave to simmer for about 2 hours...

Stage 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

% 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?

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

More recipes?

This recipe uses (among others)
BeerBeer: You can check-out other recipes which use it, like for example: Endive and beer soup, Gratin du Nord, Welsh (French Welsh Rarebit), ... All
Beef Beef : You can check-out other recipes which use it, like for example: Boeuf (beef) bourguignon, Melt-in-the mouth meat and vegetables in a sealed casserole, Two-stage beef chuck , Taos hotpot, How to slow cook meat, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Special Parmesan baguettes, Scallops au gratin, Mixed seed grissini, Stuffed artichokes au gratin, Hot tomato sauce, ... All
OnionOnion: You can get more informations, or check-out other recipes which use it, for example: Chicken breasts in a potato crust, Ratatouille confite, Hamburgers, Rustic chicken and mushroom pie, Tartiflette, ... All

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