Beef Braised In Beer Carbonnades De Boeuf Recipes
CARBONNADE FLAMANDE (BEEF AND BEER STEW)
Steps:
- Marinate the beef with the beer, the garlic, the bay leaves and a pinch of salt for at least two hours, or overnight.
- Drain the beef and reserve the marinade. Pat dry the beef with paper towels.
- In a dutch oven, heat the olive oil until pipping hot. Fry the beef in batches, until golden brown on all sides, about 10 minutes. Remove the beef cubes and reserve.
- In the same dutch oven, fry the bacon until golden and crisp. Reserve with the beef.
- Add the onions, a pinch of salt and fry in the bacon grease, until caramelized (around 10 minutes).
- Add the flour and cook for about 2 minutes until the flour is cooked and the onions are coated.
- Add the beef broth and scrape the bits stuck in the bottom. Add the reserved marinade, the beef, the bacon and the thyme.
- Cook for 1.5 hours.
- Add the brown sugar, the parsley, some fresh pepper and the mustard. Cook for 30 minutes.
- Sprinkle some fresh parsley on top and serve with fries.
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- Sprinkle the chunks of beef with 1/2 teaspoon salt and the pepper. Heat the butter and oil over medium high heat in a large dutch oven. Add the chunks of beef and brown them all over, turning occasionally with tongs. Transfer the meat to a shallow bowl. If there is significant liquid in the pot, pour it over the beef.
- Add the remaining tablespoon of olive oil to the dutch oven. When oil is hot, add the onions and remaining 1/4 teaspoon kosher salt. Stir to combine and cook the onions over medium heat, until they are softened and start to take on some color. about 10 minutes. Sprinkle the flour over the onions and stir until well combined and flour doesn't appear dry anymore. Add the beer, beef broth and tomato paste. Stir to combine.
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- Pat beef dry and tie with kitchen string, about 1½ to 2 inch intervals. Generously season beef all over with kosher salt and 1 teaspoon of fresh cracked pepper. Heat 1 tablespoon oil in large heavy pot until it shimmers. Brown beef on all sides, about 15 minutes. Brown well, you want a good crust, not gray meat, this gives the dish tons of flavor. When done browning, transfer to a plate.
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