Carbonnade of Beef
|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|
|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|
1) Arrange the ingredients.
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.
18) Serve the beef carbonnade hot.