Carbonnade Of Beef
|Vegetable oil||15 Milliliter (1 tablespoon)|
|Chuck steak||1 1⁄2 Pound, trimmed of fat and cut into cubes (675 gram)|
|Onion||1 Medium, peeled and sliced|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Flour||15 Milliliter (1 tablespoon)|
|Brown ale||1⁄2 Pint (300 milliliter)|
|Beef stock||1⁄2 Pint (300 milliliter)|
|Black pepper||To Taste|
|Thick french bread slices||6 (for finish)|
|Prepared french mustard||1 Tablespoon (for finish)|
1. Preheat oven moderately to 160°C/325°F or Gas Mark 3.
2. In a flameproof casserole dish, heat the oil and fry beef briskly until browned on all sides.
3. With a slotted spoon, remove from the casserole and fry onion and garlic gently until soft.
4. Cook for 2 minutes, stirring in flour and then gradually stir in the brown ale (beer) and stock.
5. Return the beef to the casserole, then add the vinegar and salt and pepper to taste.
6. With cover cook in the preheated moderate oven for 2 to 2 1/2 hours or until the meat is tender.
7. If you wish to freeze the dish, do so at this stage. Cool the dish and pour into a rigid container. Seal, label and freeze.
8. Serve the dish (regular recipe).
9. To serve the frozen dish, thaw at room temperature for 4 hours. Reheat gently on top of the stove, stirring occasionally.
10. Serve as indicated in step 8.