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.
135,940 14.8/5 for 29 ratings
Last modified on: November 13th 2011
For 6 people, you will need:
2 
2 
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge in a sealed container.
| 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?
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.
Nutritional information
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 uses (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, Boeuf (beef) bourguignon, Tournedos Rossini, Home-made doner kebab, Beef braised in reduced red wine, ... All |
 | Beer: You can check-out other recipes which use it, like for example: Endive and beer soup, Gratin du Nord, Welsh (French Welsh Rarebit), ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Algerian brik rolls, Fried egg in bread, Pizza dough, Special Parmesan baguettes, Feta and spinach brik pie, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Cod loin with saffron, Gingerbread, Chestnut Fudge Cupcakes, Cannelés, Canadian apple crumble, ... All |
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