BOEUF FLAMANDE
This is a casserole which can be done on the top of the stove with your cast-iron pan. Viva la France! Posted for ZWT II '06
Provided by Cynna
Categories Meat
Time 21m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Pick over the stewing beef and cut it into smallish cubes.
- Sear in the oil, browning it well.
- Chop the onion and smash the garlic.
- Turn down the heat and cook the onion and garlic gently with the meat.
- Check the oil (there should still be some).
- Stir in the flour and mix to a paste, then add the beer, stir rapidly as it thickens and adjust the liquid with water so that the meat is covered.
- Season with salt and grounf black pepper and add the bouquet garni.
- Cover with the lid and simmer gently for at least one hour (more for tougher cuts of beef), stirring and checking the liquid level occasionally so that it does not dry out and stick.
- Serve with filling vegetables such as potatoes.
Nutrition Facts : Calories 815.9, Fat 82.2, SaturatedFat 33.7, Cholesterol 112.4, Sodium 32.7, Carbohydrate 5.4, Fiber 0.5, Sugar 1.2, Protein 10
BOEUF A LA FLAMANDE
Steps:
- Sauté onion and scallions in a little oil, in a skillet until en brown. Remove with slotted spoon. Pat meat dry with paper towel and brown well on all sides in same skillet. Return onions and add remaining ingredients. Bring to a simmer on top of stove, covered. In preheated 325° oven, cook 3 - 4 hours until tender but not dry. Turn meat once or twice during cooking, and baste occasionally. Remove from oven and strain cooking juices through a sieve to remove fat. Thicken slightly with cornstarch.
CARBONNADE à LA FLAMANDE
Provided by Julia Reed
Categories dinner, roasts, main course
Time 3h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place a rack in the lower third of the oven. Preheat the oven to 325 degrees. Dry the beef and heat the fat in a 9- to 10-inch ovenproof casserole or pot until almost smoking. Brown the beef quickly on all sides, a few pieces at a time, removing them as they brown. Sprinkle with salt and pepper, toss to coat and set aside.
- Reduce heat. Stir in onions, adding more fat if necessary. Brown lightly about 10 minutes, stirring frequently. Season with salt and pepper. Stir in garlic. Set aside. Add stock to the pan and scrape up the brown bits and coagulated juices.
- Arrange half the beef in the pan and spread with half the onions. Repeat with the remaining beef and onions. Add enough beer to cover the meat. Stir in the brown sugar and bury the herb bouquet in the meat. Bring to a simmer, cover and place in the oven. Cook at a slow simmer (check occasionally) for 2 1/2 hours, until meat is tender.
- Remove from the oven and discard the herb bouquet. Remove beef and skim off the fat. Blend the arrowroot with 2 tablespoons vinegar and stir into the liquid. Simmer for 3 to 4 minutes, until thickened. Adjust seasonings. Return meat to the pan, stir and heat through. Serve with noodles.
Nutrition Facts : @context http, Calories 478, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 3 grams, Protein 51 grams, SaturatedFat 6 grams, Sodium 1164 milligrams, Sugar 8 grams, TransFat 1 gram
CARBONNADE FLAMANDE
Cook a classic ale casserole with chunks of meaty beef
Provided by Good Food team
Categories Dinner
Time 3h30m
Number Of Ingredients 14
Steps:
- Marinate the beef overnight in the ale with the garlic and bay leaves. The next day, drain the beef from the marinade, reserving the marinade. Pat the meat dry with kitchen paper and toss it in the seasoned flour until evenly coated. Shake off any excess flour.
- Heat 2 tbsp of the olive oil in a large flameproof casserole until hot. Fry the beef in 3-4 batches for about 5 minutes per batch, stirring occasionally, until it is a rich golden brown all over. You may need to add a little more oil between batches but make sure it is hot again before adding the next batch. Remove the meat with a slotted spoon to a plate and set aside. Don't worry if the bottom of the casserole is starting to brown, this all adds to the flavour of the finished dish.
- Lower the heat to medium and fry the pancetta in the casserole for 6-8 minutes, stirring occasionally, until crisp and golden. Scoop the pancetta out with a slotted spoon and set aside with the beef.
- Preheat the oven to fan 140C/conventional 160C/gas 3. Tip the carrots, onions and leek into the casserole and fry, stirring occasionally, until they start to brown - this takes about 12 minutes. Spoon in the tomato purée and continue to cook for 2 minutes, stirring constantly.
- Add the beef and pour in the reserved marinade. Bring to a simmer, scraping any sticky bits off the bottom of the pan, then add all the beef stock and bouquet garni to the casserole. Season with salt and pepper and bring everything to the boil. Remove from the heat. Cover with a lid and cook in the oven for 2 hours, stirring once halfway through. (The carbonnade may now be left to cool and frozen for up to 1 month. Add 100ml/31⁄2 fl oz more stock to the sauce when reheating.) When the beef is ready, taste for seasoning and add more salt and pepper if you think it needs it. Scatter the chopped parsley over the top and serve straight from the casserole, with creamy mash or jacket potatoes and buttered greens or cabbage.
Nutrition Facts : Calories 830 calories, Fat 42 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 3 grams fiber, Protein 86 grams protein, Sodium 3.17 milligram of sodium
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