Carbonnade
From greenlord 15 years ago
- 150 minutes to make
- Serves 6
Carbonnade is specialty from northern france, especially Lille region. Carbonnade is from the Italian word carbonata (charcoal). It specifies the special cut of the beef that is cut into fingers instead of cubes. Read more Cubes are just fine if you can't find the finger cut. See less
Ingredients
- 2 tbsp of butter shopping list
- 1 tbsp olive oil shopping list
- 3 pounds sirloin tip, cut into fat fingers shopping list
- 3 x onions, sliced shopping list
- 4 cloves garlic, chopped shopping list
- salt and pepper shopping list
- 3 tbsp flour shopping list
- 1 tbsp brown sugar shopping list
- 1-1/2 cup beef stock shopping list
- 2 cups beer shopping list
- 1 tbsp red wine vinegar shopping list
- 3 bay leaves shopping list
- 2 tbsp of fresh thyme shopping list
How to make it
- Melt the butter and oil together in a sauté pan, working in batches, brown the beef strips on all sides. It is really important not to overcrowd the pan as the beaf will start to steam. Remove. In the same pan, fry the onions until soft amd brown, about 15 minutes, then add the garlic one minute and remove.
- Add some butter (If needed) , flour and sugar to the pan and cook 1 minute to make a roux.
- gradually whisk in the beef stock, bring to a boil. (Preheat oven to 350)
- Add the beer and the vinegar to the boiling stock, and bring back to the boil, cooking until thickened, about 10 minutes and Remove.
- In a large casserole, layer the onion mixture alternately with the beef strips and season with salt and pepper.
- Put bay leaves, thyme and pour the liquid over.
- Cover and bake for 2-1/2 hours.
People Who Like This Dish 3
- lunasea Orlando, FL
- jimrug1 Peoria, IL
- binky67 Ellicott City, MD
- crazeecndn Edmonton, CA
- greenlord Montreal, CA
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The Rating
Reviewed by 3 people-
What a great recipe! I love cooking with beer - it adds such a lovely depth of flavor. Another keeper to try. Thanks so much!
lunasea
in Orlando loved it
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Very nice!! A great recipe and a perfect dish for this time of year. What can be better than beef braised in beer.. Yumm!! High Five my friend...
jimrug1
in Peoria loved it
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