Brisket A La Carbonnade Recipes

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BRISKET A LA CARBONNADE



Brisket a La Carbonnade image

I found this recipe in "The Gourmet Cookbook." I usually prepare this on a Sunday -- it's nice to serve for company because it has no last-minute prep. And the flavor actually improves if it is cooked 2 days ahead of time and reheated. Nice and tender, with lots of onions -- a family favorite!

Provided by TasteTester

Categories     Meat

Time 4h25m

Yield 8 serving(s)

Number Of Ingredients 9

3 1/2-4 lbs beef brisket, trimmed of excess fat
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons olive oil
2 lbs onions, halved lengthwise and thinly sliced lengthwise (6 cups)
1 bay leaf
1 (12 ounce) bottle beer (not dark) or 1 1/2 cups beef bouillon
1 beef bouillon cube, crumbled
1 tablespoon balsamic vinegar

Steps:

  • Put a rack in the middle of oven and preheat to 350 degrees.
  • Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6-to-8 quart heavy ovenproof pot or dutch oven over medium-high heat until hot, but not smoking. Brown meat well on all sides, about 10 minutes total. Transfer to a platter.
  • Add onions and bay leaf to fat remaining in pot and cook over moderate heat, stirring occasionally, until onions are golden, 10 to 15 minutes. Remove from heat and transfer half of onions to a bowl. Set brisket over onions in pot, then top with remaining onions. Add beer or beef boullion, beef cube, and vinegar (liquid should come about halfway up sides of meat; add water or more broth, if necessary) and bring to a boil.
  • Cover pot, transfer to oven, and braise until meat is very tender, 3 to 3 1/2 hours. Let meat cool in sauce, uncovered, for 30 minutes.
  • Transfer brisket to a cutting board. Skim off any fat from sauce, discard bay leaf, and season sauce with salt and pepper. Slice meat across the grain and serve with sauce.
  • NOTE: If cooking ahead of time (1 to 2 days), cool the meat in the sauce, uncovered. Transfer to a large bowl (or keep in pot if it is enamel-coated on the inside). Cover with wax paper; then cover with aluminum foil and put in fridge (or just cover with wax paper and put the lid back on if storing in the dutch oven).
  • Remove any solidified fat before reheating. To reheat, slice the cold meat across the grain and arrange in a shallow baking pan. Spoon the sauce with onions over the meat and reheat in a 325 degree oven for 45 minutes.

Nutrition Facts : Calories 717.2, Fat 56.2, SaturatedFat 21.7, Cholesterol 144.9, Sodium 426.8, Carbohydrate 13.2, Fiber 1.6, Sugar 4.9, Protein 35

BEEF SHORT RIBS CARBONNADE



Beef Short Ribs Carbonnade image

Popular beef short ribs combine with the classic flavors of "carbonnade à la flamande," a Belgian beef stew hailing from Flanders. Serve with creamy Mashed Potatoes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h10m

Yield 8

Number Of Ingredients 11

3 tablespoons vegetable oil
4 pounds beef short ribs
2 large onions, sliced
3 tablespoons all-purpose flour
1 teaspoon dried thyme leaves
1 can (14 oz) beef broth
1 teaspoon balsamic vinegar
1 tablespoon packed brown sugar
1 teaspoon salt
1/4 teaspoon pepper
1 can or bottle (12 oz) beer or nonalcoholic beer

Steps:

  • Heat oven to 325°F.
  • In 12-inch skillet, heat 1 tablespoon of the oil over high heat. Cook ribs in oil about 10 minutes, turning frequently, until brown on all sides. Discard drippings. Place ribs in large roasting pan. Cover and bake 1 hour; drain.
  • Meanwhile, in same skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook onions in oil 10 to 15 minutes, stirring frequently, until tender and brown. Stir in flour, coating well. Stir in thyme, broth, vinegar, brown sugar, salt and pepper.
  • Pour onion mixture over beef ribs. Add beer. Cover and bake about 1 hour 30 minutes longer or until ribs are tender. Serve ribs with pan juices.

Nutrition Facts : Calories 270, Carbohydrate 9 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 4 g, TransFat 1/2 g

CARBONNADE à LA FLAMANDE



Carbonnade à la Flamande image

Provided by Julia Reed

Categories     dinner, roasts, main course

Time 3h

Yield 6 servings

Number Of Ingredients 12

3 pounds rump or chuck roast, cut into 2-inch cubes
3 tablespoons bacon fat, or a mixture of butter and olive oil, or more if necessary
Salt and freshly ground black pepper to taste
6 cups sliced yellow onions (about 1 1/2 pounds)
4 cloves garlic, pressed
1 cup beef stock
2 to 3 cups beer
2 tablespoons brown sugar
1 herb bouquet (6 parsley sprigs, 4 thyme branches, 1 bay leaf tied together)
1 1/2 tablespoons arrowroot or cornstarch
2 tablespoons red-wine vinegar, plus more to taste
Buttered noodles for serving

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 A' LA FLAMANDE



Carbonnade A' La Flamande image

From Cooking Light, Nov. '05. Dark beer adds depth to this beef stew-like dish. Serve with noodles. A tasty, easy dish.

Provided by stgmngrjan

Categories     Stew

Time 26m

Yield 6-8 serving(s)

Number Of Ingredients 17

3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
2 1/2 lbs boneless chuck roast, trimmed and cut into 1 1/2 inch cubes
2 slices bacon, diced, uncooked
2 cups chopped onions (about 2 large onions)
1 tablespoon chopped garlic
1 (14 ounce) can reduced-sodium beef broth
1 cup water
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon fresh thyme (or 1/2 tsp. dried)
2 bay leaves
1 (12 ounce) bottle dark beer (Newcastle Brown Ale is suggested, for more flavor use a darker beer)
2 tablespoons chopped fresh parsley

Steps:

  • Combine first 5 ingredients in a large zip-top plastic bag. Seal; shake to coat.
  • Heat a large dutch oven over medium-high heat. Add bacon to pan; cook one minute. Add beef mixture; cook 3 minutes or until browned. Remove beef from pan.
  • Add onion and garlic to pan; saute 5 minutes or until tender.
  • Return beef to pan. Stir in broth, scraping pan to loosen browned bits. Add water and the next 7 ingredients; bring to a boil.
  • Cover, reduce heat, and simmer 30 minutes. Uncover and cook 30 minutes or until beef is tender. Discard bay leaves. Garnish with parsley.

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