Recipe

Carbonnade Recipe

	Greenlord / All my dishes 1 year ago 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. Cubes are just fine if you can't find the finger cut.... More Prep:20m Cook:150m Servings:6	Greenlord
	affordable easy tasteful

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Ingredients

2 tbsp of butter

1 tbsp olive oil

3 pounds sirloin tip, cut into fat fingers

3 x onions, sliced

4 cloves garlic, chopped

Salt and pepper

3 tbsp flour

1 tbsp brown sugar

1-1/2 cup beef stock

2 cups beer

1 tbsp red wine vinegar

3 bay leaves

2 tbsp of fresh thyme

Directions

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.

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Comments

binky67 1 year ago said:
Sounds good to me!

jimrug1 1 year ago said:
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...

seafoodlover 1 year ago said:
Interesting. Cant wait to try it!

lunasea 10 months ago said:
What a great recipe! I love cooking with beer - it adds such a lovely depth of flavor. Another keeper to try. Thanks so much!

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