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Carbonnade Of Beef

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Ingredients
  Lard/Margarine 25 Gram
  Onion 1 Large, peeled and sliced
  Garlic 2 Clove (10 gm), crushed
  Stewing beef 750 Gram, trimmed and cubed
  Brown ale 300 Milliliter
  Brown stock/Water and 1/2 beef stock cube 300 Milliliter
  Freshly ground black pepper To Taste
  Bay leaves 2
  Beurre manie 1 (made with 25 g butter mixed with 1 x 15 ml spoon flour)
  French bread 1 , cut into thick slices
  Dijon mustard 2 Tablespoon
Directions

GETTING READY
1) Arrange the ingredients.

MAKING
2) In a cooker, heat the lard or margarine.
3) Fry the onion and garlic until well browned.
4) Lift out and drain well.
5) Saute the beef until well browned all over.
6) Lift out and drain off the excess lard or margarine from the cooker.
7) Away from the heat, add the brown ale and stock or water and stock cube.
8) Stir well to remove any residues from the base of the cooker.
9) Return the meat, onion and garlic to the cooker with some salt and pepper and the bay leaves.
10) Close the cooker, bring to high pressure and cook for 20 minutes.
11) Reduce the pressure quickly.
12) Return the open cooker to the heat and add the beurre manie in small pieces, stirring constantly.
13) Simmer until the sauce thickens.
14) Taste and adjust the seasoning as necessary and transfer the meat to a flameproof dish.
15) Spread one side of the French bread with a little Dijon mustard.
16) Arrange the bread, mustard side up, over the meat and press each slice into the sauce.
17) Place under a hot grill for a few moments until the bread is heated through and beginning to turn golden brown.

SERVING
18) Serve the beef carbonnade hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes

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