Carbonnade de boeuf

Carbonnade de boeuf

Carbonade flamande

By
From
Encyclopedia of Food and Cookery
Serves
4-6

A traditional dish from Belgium with a rich sauce based on beer.

Ingredients

Quantity Ingredient
750g chuck steak, cubed
2 tablespoons dripping
2 onions, sliced
1 tablespoon plain flour
250ml beer
250ml beef stock, hot
1 garlic clove, crushed
1 bouquet garni
salt and freshly ground black pepper
1/2 teaspoon nutmeg
1/2 teaspoon sugar
1 teaspoon vinegar
8 slices french bread, 5 mm thick
french mustard

Method

  1. Brown meat in hot dripping in flameproof casserole, then lower heat and add onions. Cook for 2 minutes. Sprinkle with flour, pour on beer and hot stock and stir until boiling. Add garlic, bouquet garni, salt, pepper, nutmeg, sugar and vinegar.
  2. Cover and cook in a preheated moderately slow oven or 2 hours or until meat is tender. Remove casserole from oven, remove bouquet garni, skim off fat and spoon it over bread slices. Spread bread thickly with mustard. Arrange on top of casserole, pushing bread well into gravy (it will float again to the top). Cook uncovered for a further 30 minutes or until bread forms a good brown crust.
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