Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Beef Veal >> Carbonnade 06

Print this Recipe    Carbonnade 06

Carbonnade a la Flamande
Beef Braised in Beer, Belgian Style

2 Tsbps unsalted butter
2 Tbsps olive oil
2 lbs bottom or top round of beef, cut into 1 1/2 cubes
3 slices lean bacon, coarsely chopped
3 medium onions, coarsely chopped
1 garlic clove, minced
2 Tbsps flour
1 cup rich beef broth
2 cups beer
1 bay leaf
1/4 tsp dried thyme

In a frying pan, over medium heat, heat the butter and oil. Add
the beef and brown evenly, sprinkling with salt and pepper (add
more butter and oil if needed). Transfer the meat to a flame proof
casserole.

Pour off any fat from the frying pan., add the bacon, and cook over
medium heat 3 minutes. If more than 3 Tbsps of fat have been
rendered, pour all but that amount. If less, add a little butter.
Stir in the onions and garlic and cook 4 minutes, or until soft.
Do not brown. Blend in the flour, then gradually add the beef broth
and beer, stirring constantly, scraping up the browned-on bits from
the bottom, until the sauce is well blended and starts to thicken.
Pour into casserole over over the meat. Add the bay leaf and thyme.

Bring to a boil on top of the stove. Transfer to a 325F preheated
oven and cook, covered, for 2 hours, our until tender. Taste for
seasoning. Discard bay leaf.

Serves 4 to 6.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.