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.
172,813 14.8/5 for 32 ratings
Grade this recipe: Last modified on: November 13th 2011
For 6 people, you will need:
2 
2 
How long does it take?
Time required for this recipe:
| 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 ... ?
When should I start for the recipe to be ready at ... ? - 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.
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.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,023 Kcal or 16,843 Kj | 190 gr | 196 gr | 275 gr |
| 201 % | 73 % | 18 % | 42 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 147 Kcal or 615 Kj | 7 gr | 7 gr | 10 gr |
| 7 % | 3 % | 1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 671 Kcal or 2,809 Kj | 32 gr | 33 gr | 46 gr |
| 34 % | 12 % | 3 % | 7 % |
How much will it cost?
- For 6 people : 12.01 €
- Per person : 2.00 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Beer: You can check-out other recipes which use it, like for example: Gratin du Nord, Endive and beer soup, Ch'ti mussel tarts, Welsh (French Welsh Rarebit), ... All |
 | Beef : You can check-out other recipes which use it, like for example: Beef braised in reduced red wine, Fillet of beef in a rosemary crust, Two-stage beef chuck , Boeuf (beef) bourguignon, Taos hotpot, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Sautéd broccoli with ham, Four-tier glasses, Spring veal sauté , Feta in olive oil with herbs, Caesar salad, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Elsa's Comtoise galette, Gâteau Nantais, Old style brioche, Franche-Comté sticks, Leek and tuna loaf, ... All |
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